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.
- 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.
- 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.
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.