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Wednesday, November 29, 2006

Sweet & Sour Chicken

Our Insane Cook Does It Again - Paula just loves that kitchen!

Sweet & Sour Chicken

Ingredients:

  1. ½ Cup Flour
  2. ¼ Cup Cornstarch
  3. ½ Cup Water
  4. 1 Large Egg (lightly beaten)
  5. 2 lbs Boneless Chicken ( Cut into ¾ inch pieces)
  6. Canola Oil for frying
Sauce:
  1. 1 20 oz Can Pineapple Chunks (do not drain)
  2. ½ Cup Brown Sugar
  3. ½ Cup White Vinegar
  4. 2 Tablespoons Low Sodium Soy Sauce
  5. 2 Tablespoons Cornstarch
  6. 1 Cup of Water
  7. 2 Tablespoons Water
  8. 2 Tablespoons Canola oil
  9. 1 Cup shredded carrots
  10. 1 Red or Green Pepper (seeded and cut to thin slices)
  11. 1 Bunch of Scallions (diced small)
  12. 1 Clove Garlic
Directions:
  1. Combine First 4 ingredients in a bowl. Stir with wire whisk until blended.
  2. Add Chicken and mix until coated. ( this is called dredging)
  3. Pour Oil into fry pan and heat to 375 degrees.
  4. Place coated chicken into hot oil and fry for 5 minutes (until golden brown)
  5. Drain on paper towel.
Sauce:
  1. Drain pineapple, reserving the juice in a bowl. Set pineapple aside.
  2. Mix juice with 1 cup of water. Add brown sugar, vinegar and soy sauce. Stir until sugar dissolves. Set aside.
  3. Combine 2 Tablespoons of water with 2 Tablespoons of cornstarch. Stir until smooth. Set aside.
  4. You can use a deep sided fry pan if you do not own a wok.
  5. Pour 2 Tablespoons of canola oil in pan and heat on medium for 2 minutes.
  6. Add carrots, peppers and scallions.
  7. Stir fry for 3 – 5 minutes. Stir in juice mixture. Bring to a boil. Continue boil for 1 minute.
  8. Stir in cornstarch mixture, stir constantly until sauce thickens. Turn heat to low and add chicken.





Difficult - yes. Worth it - definitely! Paula does it again with this recipe. Maybe she will write in and tell us just how much time she spends in the kitchen!

Posted On: Help! I Have A Fire In My Kitchen
Help! I Have A Fire In My Kitchen



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1 Fire Comments - Click To Post A Comment:

Paula said...

You asked for it Ted. On the weekends I generally spend 12 - 14 hours a day in the kitchen.
Excessive you may think but I love to cook.

I also have a thing about fresh ingredients and dislike to take shortcuts.

I prepare a lot of my week's meals and freeze them. Another quirk for me is my hatred of the microwave. Insane as you have tagged me is fitting.

Soon I will send you a couple of recipes for canning. Time consuming yes?Worth it? Definately.

A month ago, I spent the weekend making relish and applesauce with my uncles. It was probably one of the best times I have had in a long time.

Uncle Bob is a great cook. Uncle Sonny has set his kitchen on fire but bless his giant heart he wants to help. I let Sonny do the slicing of the veggies and kept him away from my stove. We talked, we laughed and made a mess.

I have always believed that some of the best memories are born in the kitchen.

You may think how can a person spend that much time in the kitchen. I believe that feeding my family and friends is "Loving Them". I took an interest in cooking early on out of survival. My mother and grandmother were HORRIBLE cooks. From package to oven and over cook everything, they called it cooking.
Don't get me wrong, I love them dearly and know they did the best they could.
Have you ever had boneless chicken breast that has cooked for 2 hours?

You don't want it. We were thankful for the cranberry sauce which kept us from choking down this delightful meal.

I will send more humor as I find more recipes for you.

Ted this site is awesome. I love sharing my recipes with someone. None of my darn siblings want them. They find it easier to call me and place their orders..