Happy Unofficial National Sweet and Sour Chicken Day

"Craving is a good thing. In matters of culinary art, craving creates wonders." - Andy Paula

I don't know if you heard, but yesterday was a very important day, aka National Pancake Day. Now, I had every intention of celebrating. I even went out and bought syrup! But for the last few days I've had a huge craving for sweet and sour chicken--a craving that overwhelmed even my love of pancakes. I know, but what can I say? The heart wants what the heart wants.

So I declared yesterday unofficial sweet and sour chicken day. You're welcome. 

Ingredients: 

1 pound raw boneless chicken breast tenders

½ cup frozen pineapple tidbits (or chunks)

1 cup frozen mix of sliced red bell peppers, onions, and green bell peppers

1/3 cup cornstarch

2 eggs

1 cup vegetable oil

¾ cup white sugar

½ cup apple cider vinegar

1/3 cup ketchup

1 tablespoon gluten-free soy sauce

½ teaspoon garlic salt

pinch of salt 

Directions:

Step 1: Preheat oven to 350F. Grease a 9x11 pan with vegetable oil.

Step 2: Cut chicken into bite sized pieces. Take two small bowls. In one, put the cornstarch. In the second, add the two eggs, and beat.

Step 3: Add vegetable oil to a small pan and turn to medium heat. Dip each chicken piece in the cornstarch (just a warning—touching cornstarch is about as pleasant as running your nails down a chalkboard), covering completely, and then dip in the egg liquid, covering completely again. Step 4: Carefully place the chicken into the oil (spoiler alert: oil is hot and splashes if you drop things in it!). If your chicken isn’t covered by the oil, cook for 1-2 minutes and then flip, cooking for another 1-2 minutes, until lightly browned. If your oil does cover your chicken, 2-3 minutes or so works well.

Step 4: In your greased pan, add the frozen vegetables and pineapple tidbits.  Transfer the browned chicken pieces to your pan.

Step 5: To make the sauce, mix your apple cider vinegar, soy sauce, garlic salt, sugar, salt to taste, and ketchup. Pour on top of your chicken/vegetable mixture.

Step 6: Cook your delicious entrée for 50 minutes, stirring halfway through (more often if you’re motivated).

Serves 4-6.