Findlay's Kitchen for Two: Me + Myself

Recipes designed for your dinner tonight + your lunch tomorrow.

Sweet + Sour Chicken

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Welcome, friends!

I’m so excited that you are here taking part in these cooking adventures with me. I have so many recipes I’d love to try right now, but I’m still going through the numerous beef and broccoli leftovers that sparked the idea to create this two-serving recipe blog. (Me + Myself beef + broccoli recipe coming soon!)

I was scrolling through my Entrées + Side Dishes board on Pinterest, trying to decide which recipe to share with you lovely people first, when I came across the Damn Delicious Sweet and Sour Chicken that I had wanted to try for a long while. I love Damn Delicious. I have tried a number of recipes on there and you can be sure you’ll see many more Me + Myself recipe adaptations from that site. For now, I thought this Sweet + Sour Chicken would be a tasty debut for my brand new site.

Sweet and Sour Chicken | Findlay's KitchenI am a bit of a slowpoke-perfectionist when it comes to cooking (well, and everything else), so I generally take longer to prepare meals than the original recipe has suggested. Damn Delicious says that prep time for this should take 20 minutes, but I took closer to 30-35.

I would recommend beginning by cutting up the 0.23 kg (1/2 lbs.) of chicken into 1-inch-ish cubes. Truth be told, mine never end up overly cube-like, but you get the idea. Once you’ve done that, you’ll want to prepare the sauce. You’ll need:

Ingredients for the Sauce | Findlay's Kitchen6 tablespoons sugar

1/4 cup apple cider vinegar

2 tablespoons ketchup

1 1/2 teaspoons soy sauce

1/4 teaspoon garlic powder

Mix those ingredients up in a medium bowl using a whisk, and then set aside. At this point, you should preheat the oven to 325°F and get out the next set of ingredients:

Ingredients | Findlay's Kitchen 1/4 cup cornstarch

1 large egg

2 tablespoons vegetable oil

Salt + pepper to taste

Put your chicken in a large bowl and season with salt and pepper. After that, add about half the required cornstarch to the bowl and stir the chicken around. Add the rest and mix until the chicken is covered. Get out a medium sized frying pan and add the vegetable oil, but don’t turn the burner on just yet.

Next step, you need to whisk the egg in a small bowl. Here comes what I found to be the tricky/tedious part (this is probably where my extra prep time came from): in order to coat the pieces of chicken evenly, you need to use a fork to individually dip each piece into the egg and make sure it’s completely covered. If you can do this quickly, turn the burner on and put the chicken directly into the frying pan. I put my coated pieces into a bowl so that my chicken would cook evenly.

Once every piece was coated, I put the burner on medium-high and cooked the chicken for approximately 5 minutes, until it was golden brown. At first I was worried because the whole thing looked like it was becoming a chunky omelet, but separating the pieces of chicken solves that problem. During this time you’ll want to coat your 9×9 baking pan (or whatever small-size pan you have handy) with non-stick cooking spray. Once the chicken has been transferred into the pan, pour the sauce you prepared earlier over top and put it all into the oven.

The chicken will be in the oven for 45-55 minutes total depending on how crispy you want it, and you need to turn the chicken over every 15 minutes so that it cooks evenly. I used long grain rice that takes about 15 minutes to prepare, so I started that process after flipping the chicken for the second time. I made 1 cup of rice and that was way too much, so I’d recommend making 1/2 cup of rice unless you really like your rice. Half a cup would have been fine for my two meals.

After I took the chicken out of the oven, I sprinkled it with sesame seeds; it adds a bit of texture and is visually appealing – an important element, you know!

Et voilà! You have tonight’s dinner + tomorrow’s lunch. Enjoy!

Here, you will find a printable, step-by-step version of the recipe: Sweet + Sour Chicken InstructionsSweet + Sour Chicken Instructions | Findlay's Kitchen

**October 7th: Update!!**

I made this for dinner again tonight, and thought I’d share a discovery with you. My father’s health-oriented influence makes me wonder (somewhat ruefully) how I can include vegetables in my meals, and it turns out red peppers (or any peppers, really) are a great match for Sweet + Sour chicken. Something to consider. Happy cooking!

Sweet + Sour Chicken (Update: Red Peppers) | Findlay's Kitchen

How did your Sweet + Sour Chicken turn out? Let me know in the comments!

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Author: Findlay

Long story short, Pinterest got me hooked on cooking. Most recipes make too much food for me, a single student, so I am redesigning them to serve one dinner + one lunch. I hope you will enjoy these two-serving recipes on Findlay's Kitchen and I’d love to hear how your meals turn out!

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