Chinese take out, sort of

17 Sep

Long time, no blog eh? Yeah I know. It’s not that I’ve not wanted to blog, quite the contrary. It’s just that life happens and before you know it, it’s been like 2 weeks since I blogged. And, for the record, I’ve been cooking and pinning my little (I wish) butt off. I have an arsenal of stuff I’ve already made so get ready readers. Cuz when I have the time, I’m gonna catch up.

But tonight I was so excited about our meal that I had to MAKE time to blog. Ava is snoozing after eating a bit of green beans. (side note: she seems to really like them. The peas, not so much but I’ll try those again later). Have you ever said to yourself, ‘I really want Chinese food but don’t want to go out for it?’. Well I didn’t really say that either. I chose tonight’s meal simply because I pinned it and HAD all the stuff I needed to make it. Now here’s what I’ll tell you up front. This meal will jack up your kitchen in every way possible. And if you know me, you know I clean as I cook. But this meal, well it wasn’t that easy. It looked like it snowed on the cooktop. But to see my kitchen now post meal, you would never have known the chaos that ensued during the cooking process.

Before you go any further, here’s the recipe. Now that you’ve seen it and read it, here’s how it went down when I made it.

I had two large chicken breasts and cut them up into small chunks. I must have ended up with a million chunks. Or maybe 35 I really couldn’t tell. All I know is it seemed like I was dipping those suckers in egg for EVER. Now the recipe says to dip in cornstarch THEN egg but that was weird to me. So I did egg then cornstarch, which was just fine. I fried these babies up in batches. My mom in law got me one of those green organic skillet things. You know, as seen on tv, so that’s what I used. Worked fine but during the frying process, some (lots) of the cornstarch came off and formed a thick crust like goo. I still fried each and every piece of chicken though. I put them on paper towels to get off any grease (like it mattered) then out them in the baking dish.

The sauce, well here’s where I changed things up. I read in the comments that some people found the sauce too vinegary. I did not wish to feel the same so I used 1/4 cup instead of half. The other ingredients I used per directions except I adjusted the sugar slightly. Just taste it and go with your gut.

I did not turn my chicken chunks to coat both sides before baking. Nor did I turn them halfway thru the baking process. Mostly because Ava wouldn’t let me and I was lazy. More the lazy part. And you know what. You couldn’t tell.

If you love sweet and sour chicken, you need to make this dish. It was really very simple and chances are you, too, have everything in your pantry and frig to make it. I paired this up with steamed rice (shocker I know) and stir fry veggies. But this chicken was the show stopper. I have enough rice and chicken for lunch tomorrow and I might not even tell ABP about it. Muhahahahaha

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One Response to “Chinese take out, sort of”

  1. amandacrawford November 2, 2012 at 6:29 pm #

    Was just looking through posh and saw your site πŸ™‚ thought I would check it out since I love my own blog (as geeky as it is) πŸ™‚

    I love the idea of yours!! Very creative!!

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