Something amazing happened last week.
I didn’t write about it sooner because I hadn’t fully recovered from the experience.
But now I’ve gathered my flummoxed self long enough to fill you in.
I made sweet and sour chicken.
You may have seen it on Jessica‘s recipe page. I should probably make a t-shirt that says “I’m obsessed with How Sweet’s savory recipes”.
Not catchy, but true.
This chicken seriously tastes like Chinese takeout. Minus the MSG. I’m telling you, MSG is delicious. Horrible for you and makes you feel like you need a 14 hour nap, but delicious.
This version of the take out dish that I hold so near to my heart isn’t exactly virtuous, even without the MSG, but it’s definitely delicious.
The chicken is breaded and fried, albeit pan fried rather than deep fried. I even cut back on the oil a bit and couldn’t tell a difference.
I coated my chicken in cornstarch rather than flour and I swear it made it so much crispier. Just the way I like it. I like crispy things.
Does that say anything about me?
The other good thing about this recipe is that the sauce is amazing and super quick. Generally speaking, I don’t have a lot of patience for making complicated sauces.
Unless they involve cheese.
For cheese, I clear my schedule.
I can’t say I ever gave a thought to the ingredients in sweet and sour sauce. I’ll fill you in: SUGAR.
Lots of sugar.
Oh, and vinegar.
But mostly sugar.
No wonder I love it so much.
You bake the crispy chicken and sauce together and it turns into magic.
I almost dove head first into that dish right then and there.
But I decided that I didn’t want massive burns all over my face from the hot Pyrex and controlled myself long enough to make something healthy to serve with my magic sugar crispy chicken.
Brown rice and veggies:
I forced myself to portion the chicken out into a few servings and dug in.
Next time you have some extra chicken on hand and are craving Chinese food, make this.
Go forth and drool.