My very first attempt at Chinese food, except basic stir-fry, occurred tonight! When presented with some chicken tenders in the fridge, I looked up a bunch of recipes and narrowed it down to two. Both of them were Chinese-restaurant style food. Tomorrow I will be making the second one with half the tenders, but tonight I made sweet and sour chicken–always a staple when ordering out Chinese.
|Into the oven ©MyNewlywedCookingAdventures 2013|
I used chicken 4 chicken tenders instead of chicken breasts but otherwise stuck to the recipe exactly. I felt very brave partaking in this Asian experiment and was delighted when the chicken started to brown up lightly in the wok just like you see it in the restaurants. Then I mixed the sauce which was so so simple and quick and it smelled like the sauce you smell in restaurants. My goodness was it an exciting moment! I kept my fingers crossed while it baked that it would come out tasting like in the restaurants too.
And thankfully, it did! It didn’t taste as battered as it sometimes did which made it seem a little tiny bit healthier. The sauce was absolutely perfect and there was no need to make additional as turning the chicken once during baking and once again when plating it, left every piece perfectly coated. I sprinkled some white sesame seeds on top. I served it with steamed white rice and steamed broccoli. Here is my sweet and sour chicken:
|Sweet & Sour Chicken ©MyNewlywedCookingAdventures 2013|
Sweet and Sour Chicken
From: Mel’s Kitchen Cafe
2 boneless, skinless chicken breasts
Salt and pepper
1/2 cup cornstarch
1 large egg, beaten
1/4 cup canola oil
2/3 cup granulated sugar
2 tablespoons ketchup
1/4 cup apple cider vinegar
1/2 tablespoon soy sauce
1 teaspoon garlic salt
1. Preheat the oven to 325ºF. Heat the oil in a large skillet over medium heat.
2. While the oil is heating, cut the chicken into 1-inch pieces. Season with salt and pepper.
3. Place the cornstarch in a gallon-sized Ziploc bag. Whisk the eggs together in a shallow pie plate.
4. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. 5. Cook for 1 to 2 minutes, then flip each piece over to cook on the other side until nicely golden but not all the way cooked through.
6. Place in a single layer in a baking dish.
7. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.