How is your first week of fall going?
Pretty exciting week around here...after quite the wild and winding road called life, my big brother is finally getting married.
Couldn't be happier for him and his bride, their family and farm. We can wait to celebrate with everyone!
But before we pack up and head out, I have a few more recipes that I want to share with everyone.
As you have probably guessed by now, I'd much rather feed my family at home than pay someone to do it for me.
So, in an effort to keep up with their ever-changing favorites, I attempted my first ever sweet and sour chicken...which was a success, if I do say so myself!
Perhaps a little tedious, but I still prefer that over eating out,
at least on MOST occasions.
For starters, I took a package of chicken tenders, nearly 2# which was about 12 tenders,
cut them up into bite size pieces,
doused them with 1/2 cup of corn starch and tossed to coat.
Next, I whipped up 3 eggs to serve as my batter or wash before par-frying (partial or pre-frying)
in 1/4 cup of canola oil, for starters, more was added as necessary.
Before moving on, make sure that your oven is preheating at 325 F.
Just using a toothpick, the chicken was dipped in the egg and then placed in the pan.
Frying for 2-3 minutes per side, until nicely browned, giving great texture.
Until both sides are browned.
Then, they are placed in a 9x13 baking pan to hang out for a bit before finishing off in the oven.
Now, for the sweet and sour sauce, combine
1/2 cup sugar, 1/4 cup ketchup, 1/2 cup apple cider vinegar, 1 tbsp soy sauce
and 1 tsp garlic powder.
Whisk together until smooth.
When all of the chicken was browned,
1 chopped green pepper, 1 can of pineapple chunks and the sauce
were added to the chicken.
Top with sauce and pop into the oven for 20 minutes.
Flip, turn, or stir and give them another 20 minutes of oven time.
Just serve over rice
enjoy all of the flavors and textures of this Asian inspired dish!
RECIPE: Serves 6.
1 Package of chicken tenders (roughly 2#)
1/2 cup of corn starch
1/4 cup of canola oil
1/2 cup sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tbsp soy sauce
1 tsp garlic powder
1 chopped green pepper
1 can of pineapple chunks
Preheat oven to 325F.
Cut up chicken tenders into bite sized pieces.
Coat with corn starch.
Preheat oil in sautee pan.
Whisk up eggs.
Using a toothpick, dip chicken into eggs and then add straight to pan for par-frying, 2-3 minutes on each side.
When both sides are browned, place in 9x13 pan.
Mix up sauce with sugar, ketchup, apple cider vinegar, soy sauce and garlic.
After all chicken is coated and browned, add pineapple, green pepper and sauce.
Bake for 40 minutes, stirring after 20.