Sunday, April 26, 2009
We love Chinese sweet and sour chicken. It's my childrens favorite meals and we get it for them often. (they love it minus the sauce!)
I have been searching high and low for a recipe to try to make it myself. So, when I found this recipe I thought it sounded similar to the one we love, so why not give it a whirl!! Well, so glad I did. It is delicious!! Just like the Chinese food restaurants!
Tonight I served it with buttered rice and steamed broccoli (all separated, of course!) for the kids, but served it like a traditional Chinese meal for my husband.
Oh, as for what we named it... my children since they started to talk would call chicken "chickies", as my three year old still does, hence the name.
These are easy to freeze as well...just reheat in microwave or oven for crisper coating.
(This recipe was adapted from the original recipe "Chicken Things" from Cooking During Stolen Moments)
2lb. boneless chicken breasts (I used 4 large breasts)
1 1/2C. complete pancake mix (just add water mix)
oil for frying
Cut chicken into nuggets. I cubed mine into 1in. cubes and they were big...I think I'll make them smaller next time.
Whisk pancake mix and water together in a bowl. You want mixture to be a bit thinner than you would if making pancakes.
Heat oil in pot. Add chicken pieces to mixture and stir to coat completely.
When oil is hot, put chicken in oil. Cook a few pieces at a time. They take approx 4-5mins (flip each piece halfway through cooking time ) to cook thoroughly and for batter to brown and crisp.
Remove with slotted spoon and place on paper towels to blot oil.