As for me, I should've been looking for a dog but ended up with an ox, which means unfortunately, we will part.
Whatever. Bottom line is, I'm a horse and as of the Chinese New Year (last Friday), it is MY YEAR.
In celebration (okay, it was more of a coincidence), I made sweet and sour chicken. It's a hallmark of all American-Chinese restaurants -- basically popcorn chicken swimming in a sticky, sweet, thick sauce. I imagine you'd be hard pressed to find a similar dish in China, but they are just missing out.
Thank you to Damn Delicious for the recipe. You'll need at least and hour and a half to whip this up -- but if an impatient horse like me can do it, so can you.
Cook up some brown rice, steam some broccoli to serve on the side and enjoy.
SWEET AND SOUR CHICKEN
Preparation: 1 hours 30 minutes
2 medium boneless, skinless chicken breasts, cubed
Salt and pepper
1/4 c. corn starch
1/4 c. vegetable oil
1/4 c. sesame seeds
3/4 c. white sugar
1/2 c. apple cider vinegar
1/4 c. ketchup
1 Tbsp. soy sauce
1 tsp. sriracha sauce
dash garlic powder
dash onion powder
1. Preheat oven to 325*. Coat a medium, shallow baking dish with coconut oil.
2. Whisk together the sauce ingredients over low heat; bring to a simmer. Cook down for 5-10 minutes until it thickens.
3. Mix the cornstarch, salt and pepper together. Coat the chicken pieces in the corn starch mix and then the egg.
4. Heat the vegetable oil over medium-high heat in a large frying pan. Add the chicken and cook for 5 minutes, flipping halfway through. When golden brown, transfer to paper towel-lined plate.
5. Mix chicken and sauce together in baking dish. Cook for about 45 minutes, stirring two or three times.
6. When the chicken is almost done, toast the sesame seeds in a nonstick pan over medium heat until golden brown. Serve chicken over rice and top with seeds.