In looking for some Grandmotherly inspiration, I stumbled across a great blog The Asian Grandmother’s Cookbook. Sounds promising right?
Thinking these recipes look pretty tasty, I had a hankering for a dish I used to eat a lot in my youth- Sweet and Sour Pork. I had chicken at my disposal, so I used that instead of the pork and went with it. If I have it in my fridge, I want to make it work.
After gathering my ingredients, I whipped up the marinade. The recipe said ideally 12 hours- I only have about five- so hopefully it will work. Some flour, egg, soy, sherry- pop it in a bowl with my cubed chicken. Marinate away.
Mason is still eating and my light is still good, so lets make the sauce now too. I think it will keep in the fridge until dinner. This is just water, ketchup, vinegar, corn starch, soy, and sugar. Sounds sort of gross when it’s listed like that… just bring to a boil and keep on stirring. Two minutes. I think I need a nap.
Five hours later…
The recipe says to fry the chicken pieces in a wok. I’m not great at keeping oil temperatures steady when I fry things so I invested in a deep fryer which I used instead. Much easier for me- though I know most chefs poo-poo.
about six minutes and they are nice and crispy. Drain on a paper towel. Try not to snack. Just try. I know it’s hard.
Meanwhile… stir fry your veggies. Onion, carrot, red pepper, garlic. About four minutes. Toss in some pineapple and mix.