Let's not even get started on the discovery of Thai food.
Chinese food is also something I've never tried to make at home. Unless you count those frozen crab rangoons. I don't, you shouldn't either. You probably shouldn't make those frozen ones either, they are just not good.
But then I found a recipe for Sweet and Sour Chicken and knew that it was going to be dinner. The recipe itself was very easy, and the sweet and sour sauce was very good. I made some brown rice to go with it, and it felt like delivery. :) I also had every intention of sauteing some snap peas with garlic and soy sauce to go with it, but I was too hungry and forgot. Oops.
Also, I should be able to work my camera now. we'll see what happens with the next post!
For now, an Instagram picture:
Sweet and Sour Chicken
Recipe adapted from here
For the chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
2 tbs canola or vegetable oil
For the sauce:
1 1/2 cup sugar
1 cup ketchup
1 cup white vinegar
4 tablespoons soy sauce
1 tablespoon garlic powder
1/2 teaspoon red pepper flakes
1. Preheat oven to 350 degrees.
2. Cube chicken into large bite-sized pieces. Season with salt and pepper.
3. Toss the chicken pieces in cornstarch and then coat with the egg. (Trust me.)
4. Heat the oil over medium-high heat and brown the chicken, turning it so that all sides are browned. (Just browned nicely - it will finish cooking in the oven)
5. Place the chicken in a single layer in a 9×13 baking dish.
6. Whisk together the sauce ingredients in a small bowl and reserve about 1/2 cup and pour the rest of the sauce evenly over the chicken. Turn the chicken to coat each piece.
7. Bake for 1 hour, turning the chicken every 15 minutes.
8. Reduce the remaining sauce in a small pan over medium heat. Use reduced sauce for serving and serve with rice and veggies!