While Daddy was home on Sunday, I took advantage of the extra hands to make a quick dinner. This recipe brings back tons of childhood memories, the second I get a whiff of the sweet and sour sauce, I'm right back. We NEEDED comfort food after the weekend we had!
This meal has undergone many many many variations. We used to eat this exactly as the recipe calls, when Mom made it with chicken wings (great party or potluck item), then in college, we made this often with boneless chicken breasts cut into strips. Last year I mixed it up again, and instead of frying the battered pieces on a grill pan or frying pan with butter (the yummiest way of course, yay butter!), I decided that since I was making a bunch (for us, and some new mommy drop off meals), that I would instead bake the chicken in the oven on cookie sheets. Worked out well, didn't get as brown or as crispy of course as when you fry them, but once they are in the casserole dish swimming in the de-lish sauce, who is to know? The baked version is just as yummy, and seems a bit "lighter" (as far as comfort food goes!).
Twin B's household calls this dinner "The Chicken Meal", we do too!
chicken wings, cut in half with tips removed
OR
boneless skinless chicken breast, cut horizontally then into "strips" or "fingers"
eggs
flour, salt & pepper to taste
butter
The SAUCE! (double this recipe to have plenty to pour over the rice!)
3 TBSP soy sauce
3 TBSP water
1 cup white sugar
1/2 cup vinegar
Lightly flour chicken pieces, then dip in slightly beaten egg and then back into the flour. Fry in butter until deep brown and crisp. Or place on foil lined cookie sheets coated with vegetable spray, and bake in 350 degree oven, turning once. In either method, place chicken in shallow roasting pan. Mix all sauce ingredients in saucepan over medium heat, stir until all sugar dissolves. Poor sauce over chicken. Bake at 350 degrees until sauce is bubbling and chicken is cooked through. Baste with sauce during cooking.
We always pair this comfy cozy chicken dinner with dare I say "white" rice. Brown is good too, but it doesn't soak up as much sauce as the white does (teehee!). This meal is also very very yummy with any kind of green veggie. Somehow takes any "bitterness" out of the veggie when you have it along side this sweet and sour dish. We usually have broccoli, asparagus, fresh brussels or of course peas. Sometimes I will slice zucchini lengthwise with a vegetable peeler to make "thin noodles" and then I steam them quick, then mix them with some peas etc. Looks "fancy".
Sending Love,
Twin A
Send us Hand sanitizer and OJ thoughts our way. A few Kleenex vibes wouldn't hurt either!
