Saturday, 23 November 2013
Sweet and Sour Chicken
If you've been anywhere near my kitchen, or seen any of the meals that I cook, you will know that I am not a fan of cooking with meat.
I would like to make it clear that I do very much enjoy EATING meat. If I go out to eat and need to chose between a meaty burger and a veggie burger, 9 times out of 10 I would choose the meat infested one. (That is unless the veggie burger was anything like the quinoa burgers I made last month)
And while I don't like cooking with meat, I make one exception. For some reason, chicken doesn't make me as squeamish as the other meats. I think it's because I only cook with chicken breasts, and they rarely have much blood to deal with.
You can tell that I would fail as a surgeon..
So of course when I was craving some sweet and sour pork, I was in a little bit of a pickle. Luckily, I had some chicken on hand, and could adapt really well. The result? Sweet, sour, delicious chicken. What could be better than that? I don't miss the pork at all.
What you'll need:
-2 large boneless, skinless chicken breasts
-freshly cracked pepper
-1 cup cornstarch
-1/4 cup canola oil
-3/4 cup white sugar
-4 tablespoons ketchup
-1/2 cup apple cider vinegar
-1 tablespoon soy sauce
1. Chicken: Cut the chicken into cubes. Season with pepper.
2. Place the cornstarch in a large ziplock bag, and shake the chicken in the bag to coat.
3. In a small bowl, beat together the eggs slightly. Dip the cornstarch covered chicken in the egg mixture.
4. Heat the oil in a medium skillet on medium heat.
5. Fry the chicken for 1-2 minutes per side, then place on a baking dish.
6. Preheat the oven to 325˚F.
7. Sauce: In a saucepan, mix together the sauce ingredients on medium heat until the sugar is dissolved. Pour the sauce over the chicken, and bake for 30 minutes mix around a bit, and bake for an additional 30 minutes.