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.

Kung Pao Beef

"One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf

Kung pao beef is one of my favorite foods! This is the closest I've gotten to making it restaurant style.  I think the key is marinating the beef and lots of peanuts. Served best with jasmine rice.

Ingredients:
3+3 tablespoons gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon white cooking wine
2 cloves minced garlic
1 lemon
2 teaspoons corn starch
2 tablespoons sugar
1/4 teaspoon salt
6 dried red peppers
1/4 cup dried peanuts, chopped
1/8 cup dried peanuts, halved
2 tablespoons canola oil
1 tablespoon peanut oil
1/2 yellow onion, chopped
1 lb beef flank

Directions:

Step 1: Cut beef into bite sized pieces. In a gallon ziploc bag add beef, 3 tablespoons soy sauce, sesame oil, and cooking wine. Seal and let marinate for 30 minutes. 

Step 2: In a small bowl combine 3 tablespoons soy sauce, 2 cloves minced garlic, the juice from 1 lemon, corn starch, sugar, and salt. Stir and set aside.  

Step 3: In a large skillet or wok add 2 tablespoons canola oil, 1 tablespoon peanut oil, 1/8 cup halved dried peanuts, and dried peppers. Fry on medium-high heat for 3-5 minutes, longer if you wish the beef to be extra spicy.

Step 4: Add beef, onion, and chopped peanuts to the skillet. Cook for an additional 5-7 minutes.

Step 5: Pour sauce from the small bowl over the beef in the skillet. Cook for 3-5 minutes, or until sauce is thickened and bubbly. Serve over jasmine rice.

Serves 4.

Incredible Generals

“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.” - J.R.R. Tolkien

Chinese food is definitely my guiltiest pleasure. One of the hardest adjustments for me to the gluten-free lifestyle was missing out on chinese takeout. So I learned to make my own generals tsos chicken, and not to toot my own horn, but I think it tastes incredible! The scallions were handpicked from my garden :)

I'm still working on replicating my other chinese food guilty pleasures, so if you have a recipe you think I should try, please send it my way!

Ingredients:

1 1b chicken breast (uncooked and cubed)
2 eggs
1/2 cup cornstarch
6-7 dried chili pods
4 tablespoons rice vinegar
4 tablespoons white wine
1/3 cup sugar
1/3 cup + 1 tablespoon soy sauce (gluten-free)
1/2 cup + 1 tablespoon peanut oil
3 scallions (chopped)

Directions:

Step 1: In a large bowl mix the eggs, cornstarch (except for 2 teaspoons), 1 tablespoon soy sauce, and 1 tablespoon peanut oil. Add the cubed chicken and toss so each piece is completely covered. Let sit for 10 minutes.

Step 2: In a large pan or wok heat ½ cup peanut oil on medium heat. Lay paper towels near the wok to place the chicken on after frying. Add the covered chicken pieces into the pan and cook until browned (about 3-4 minutes per side). Place the cooked chicken on the paper towels until all pieces have been fried.

Step 3: Drain the excess oil from the pan except for 1-2 tablespoons. Add the chili pods to the oil and cook them for 2 minutes, or until lightly burned. Cook them longer if you like your general tsos extra spicy!

Step 4: Add rice vinegar, white wine, sugar, 1/3 cup soy sauce and 2 teaspoons of corn starch to the pan. Cook for 2 minutes, then add the chicken and continue to cook until all chicken pieces are covered and sauce is caramelized. Toss in the chopped green scallions and serve!

Serves 4.