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Day 185: Sweet & Sour Chicken (recipe)

Friday, July 03, 2020

"Learn to light a candle in the darkest moments of someone's life. Be the light that helps others see; it is what gives life its deepest significance." (Roy T. Bennett)

Quarantine Day #108

Hello, my lovely friends!

Since the 4th of July is on Saturday and I normally post a recipe I thought I would move that blog up to today. I mentioned that I had to run to the store for produce and when I do that it usually means Chinese, salad or a stew is on the menu the night before. I found a tempura mix in the pantry and decided to go with sweet and sour chicken for dinner.

What I used:
Tempura flour mix
Chicken breast (2), cut into bite-sized
Veggies, cut into bite-sized pieces (I used bell pepper, mushrooms, celery carrots, and water chestnuts)
Sweet and sour bottled sauce

In the mix, they had the flour that you mix with water, didn’t tell you how much. I just did it until it was like a pancake batter. The other package was the panko bread crumbs.

I cut the chicken into bite-sized pieces and sprinkled some Five spice and some chili flakes on them.

I have a wok and the first thing I did was to cook for just a few minutes all the veggies in 1 TBSP. of canola oil. Put everything in a bowl to the side.

I then added about 1 ½ cups of oil to the wok and let that heat up. I added some of the chicken to the tempura batter and then in the panko bread crumbs. I added them to the wok and cooked them for about four to five minutes. I cooked them in batches and then placed them in a dish with paper towels.

For the meal, I made some Jasmine rice. Instead of having a lot of sauce, I went with pouring it on top of the chicken. It was so crunchy, very happy with it.

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