Many times I get asked- HOW do you come up with meals based on what you’ve got in your pantry? Feeding a table of 8 isn’t always easy and sometimes I do it from scratch and sometimes I cheat. The easiest way is to start with a basic plate and add flavors to it. In this instance the basic plate is fried chicken. The sauce turns it from basic to Sweet & Sour!
This was a winner at our table – we call them “Make Agains”. Thankfully, as the years as Master Chef in our house the “Don’t Make Agains” have gotten fewer and fewer.
From Scratch:
- 4 Skinless, Boneless Chicken Breast, diced
- 2 cups flour
- 2 tbs cornstarch
- ½ tsp Salt
- ¼ tsp black pepper
- 1 egg
- 1½ cup water
- Oil for frying
- 2 Cups Water
- ⅔ cup distilled white vinegar
- 1½ cups white sugar
- 6 oz tomato paste
- 3 tbsp cornstarch
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg.
- Stir.
- Add 1½ cups water slowly, stirring it into a consistent thick batter.
- Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet.
- Fry Chicken in oil until golden brown and cooked through. Time varies on size of chicken.
- Remove chicken and drain on paper towels.
- In medium pan mix water, vinegar, sugar, tomato paste and cornstarch.
- Heat over medium heat, stirring occasionally.
- Cook until mixture reaches thick consistency, about 15 minutes.
- Serve sauce over chicken and serve hot with rice.
Cheaters Version:
Use Frozen Popcorn Chicken- bake until hot and crispy according to package directions.
For the sauce use a jarred sweet and sour sauce. Add about 1/2 tbsp Soy Sauce to the jarred sauce and heat over medium until hot. Serve over the popcorn chicken.
I’m obsessed with Sweet and Sour Chicken! YUM!
Thanks for joining Cooking and Crafting with J & J!
We are so happy to inform you that we featured this at our Monday Cooking and Crafting with J & J Link Up. We hope to see you again. Thanks.