Wednesday, January 19, 2011

Chinese Chicken

Okay, all you specialists of Asian cooking/cuisine - clearly this is not an authentic recipe.  This recipe is not actually from China, and it is probably not served in a Chinese restaurant of any kind.  I'm Italian.  I admit it.  I don't know the first thing about using a wok.  What I DO know, however, is that my Gram used to make this for me when our family had our annual Chinese New Year dinner.  Also, I had (real) Chinese food last night, so I now I have a real hankerin' for this.  It's an easy, delicious, do-it-yourself version of sweet and sour chicken.  It's delicious on its own, or with the sweet and sour sauce.  Here's how to make it:

CHICKEN:

boneless, skinless chicken breasts (about 1.5 pounds)

soft fresh breadcrumbs (go ahead and make your own!)

garlic salt

milk

Cut the chicken in chunks/cubes, place in a dish and sprinkle it with garlic salt.  Cover the chicken with milk, cover, and refrigerate for at least an hour.  Once the chicken has marinaded, roll the chicken in the breadcrumbs and fry them in a skillet until brown, then place in a baking dish and bake covered for 20 minutes at 350 degrees.

SWEET AND SOUR PINEAPPLE SAUCE:

Get a large can of pineapple chunks and drain, saving 1 cup of pineapple juice from the can.  In a saucepan, heat the juice along with 2 tablespoons of ketchup, 1 tablespoon of vinegar, 1 tablespoon of sugar, half a teaspoon of salt, and 3 tablespoons of cornstarch.  Cook until the sauce thickens, then add the pineapple chunks back into the sauce.

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