From the kitchen of One Perfect Bite...The week before most holidays is crazy around here. I'm generally up to my elbows preparing dishes that can be made ahead and frozen prior to the holiday itself, so it's a busy time in my kitchen. This year we are going to be alone for Easter weekend and that has considerably eased my kitchen chores. I would love to tell you I've been experimenting and creating new dishes that will make your socks go up and down, but that hasn't been the case. Meals and desserts have been stupid simple and I've spent most of the time reading and working on some long delayed projects that needed my attention. Tonight's dinner is a case in point. It is Asian-ish, quite easy to do and if you are willing to use your deep fryer once in a while, I know you'll like it. The recipe I'm featuring has no heat and the sauce contains no peanut butter. You can add both if you want your chicken to have more oomph, but the tomato sauce is quite nice as a stand alone and really needs no enhancements. The recipe is scaled to feed two people, so I hope those of you who are without chick or child will give it a try. Here is how this simple but scrumptious chicken is made.
Crispy Peanut Chicken...from the kitchen of One Perfect Bite
1 teaspoon minced garlic
1 tablespoon peanut oil
1/3 cup ketchup
1/3 cup granulated sugar
2 teaspoons cider vinegar
2 tablespoons cornstarch pre-mixed in 1 cup water
Optional: 1/4 to 1/2 teaspoons red pepper flakes
3 tablespoons smooth peanut butter
2 tablespoons cornstarch
1 teaspoon salt
4 egg whites
2 (6 to 8-oz.) boneless skinless chicken breasts, cut in 1-inch cubes
Oil for deep frying
Chopped salted peanuts
1) To make sauce: Using a small pan saute garlic in oil until garlic is fragrant. Add ketchup, sugar, vinegar and cornstarch slurry. Stir in optional ingredients if using. Bring mixture to a boil, reduce heat, and simmer for 20 to 30 minutes, stirring often, until sauce thickens and flavors develop. Keep warm.
2) To make batter: Whisk egg whites, salt and cornstarch together in a bowl until almost frothy. Add cubed chicken and let sit for 10 minutes.
3) To cook chicken:Heat 2-inches of vegetable or peanut oil in a wok or large skillet until temperature is 350 degrees F. Add chicken cubes and cook until golden in color, about 3 to 4 minutes. If necessary work in batches to fry chicken without crowding, Remove from pan and allow to drain on paper toweling for 3 to 4 minutes. Return chicken to hot oil and cook for another minute to set coating. Drain chicken, add to sauce and toss to coat.
4) To serve: Place shredded lettuce on plates. Top with chicken and sprinkle with chopped peanuts. Serve immediately. Yield: 2 to 3 servings.
One Year Ago Today: Two Years Ago Today:Everyday Frosted Fudge Brownies Limoncello Tiramisu
Three Years Ago Today: Four Years Ago Today:Vegetarian Egg Foo Yong Bouchon Bakery Nutter Butter Cookies