Cascading Kitchen Notes
Sweet and Sour Chicken~The Winter Version
Better Than Take-Out
Salt ahead of time with 1 tsp sea salt
2 chicken breasts-cubed about 1" pieces. You can do this the day before.
Next, make the sauce.
- Soak 3/4 cup dried diced red and green peppers in 1.5 cups of boiling water.
In vegetable oil:
- Cook 1 diced onion until a bit golden
- 6 Shitaki mushrooms-small dice
- 1.5 cup small dice celery stalk
- 1.5 Tb. fresh ginger
- 5 cloves garlic
Cook down slowly for 8 min. Don’t burn the garlic!
- the soaked “dried peppers”
- 3/4 cup catsup
- 6Tb soy sauce
- 1 cup sugar
- ½ cup brown sugar
- 2 cups of pineapple chunks
Simmer for 10 min. Turn off the heat.
Preheat the oven to 325°.
Coat the cubed/salted chicken in:
Corn starch/whisked egg/flour-- in that order (It’s a messy fingers project…do this close to the sink-HA)
- ½ cup corn starch and
- about 2 cups of flour (there was some waste…) and
- 3 eggs.
- Fry off in 1 inch of vegetable oil. (only add 1/3 of the chicken to the frying pan at a time so the temp stays high) Oil should be about 375° or so.
- Cook for 2 min on each side.
- Place the cooked chicken in a baking casserole. A 9x13 works well.
- Pour the sauce over the fried chicken pieces.
- Stir the sauce throughout.
Loosely cover with foil.
Bake for 10 min. Stir the chicken to distribute the sauce.
Cook another 10 minutes uncovered to let the chicken get “sticky”.
Print This Post
Serve over rice. I used arborio. It was the only sticky rice I had in the house. Quite good.
Served with our frozen broccoli-boiled in salted water. Really good.