Who needs take out when it's always better when you make it from scratch at home? The feeling of accomplishment from trying a new recipe and your family cleaning their plates is priceless. My husband prefers Sweet and Sour Chicken and the kids and I prefer Cashew Chicken. So it's easy to please everyone by making a little of each of the sauces because the chicken is prepared the same for both.
4 boneless skinless chicken breasts
2 cups flour
2 tsp. baking soda
1 Tbsp. cornstarch
1 tsp. salt
1 tsp. pepper
3 eggs beaten
1/2 cup canola oil
Cut the chicken breasts into chunks. In large bowl add flour, baking soda, cornstarch, salt and pepper. In a separate bowl beat eggs. Heat oil on medium-high. Dip chicken into flour, then eggs, then flour again. Fry in oil for 2-3 minutes then turn the chicken to the other side and fry for an additional 3 minutes until cooked through. Put paper towels on a plate to soak up excess oil off of the cooked chicken.
Cashew sauce-
2 cups chicken broth
2 Tbsp. oyster sauce
1 Tbsp. sugar
2 Tbsp. soy sauce
1/4 cup cold water
4 Tbsp. corn starch
Heat chicken broth to boil. Add oyster sauce, sugar and soy sauce. In a small cup add 1/4 cup cold water to cornstarch. Slowly add it into the broth mixture to thicken. Cook on med./ low for 5 minutes. Pour sauce over chicken. Top with cashews and green onion and serve with rice if desired.
Sweet and sour sauce-
!/4 c. ketchup
1 1/2 c. sugar
3/4 c. vinegar
3 Tbsp. soy sauce
1 tsp. garlic powder
Cook on stovetop on medium to thicken for 10 minutes then pour over chicken. Serve with rice.
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