![]() Serve with white rice or cauliflower rice. Toss the chicken pieces with the sauce, then garnish with sesame seeds and sliced green onions. Raise the sauce temperature to medium once bubbling, add the arrowroot starch slurry and stir until thickened. In a small bowl, add 1 tbsp of arrowroot starch and a little cold water stir together to make a slurry. At this point, the sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor. If the sauce is too dark and strong tasting, add a little more chicken stock to thin it out. At this point, the sauce’s flavors should have married nicely taste the sauce and add more salt or white pepper if needed. Once the chicken has cooked through, finish the sauce. The oil should reach halfway up the chicken pieces, add more oil if needed.ģ. You should be able to cook the chicken pieces in about 3 or 4 batches, depending upon the size of your skillet. As you finish each batch, place the cooked pieces on a plate lined with paper towels put them in the oven to stay warm. Fry the chicken until cooked through, flipping every two minutes, about 6-8 minutes per batch. Repeat until you have filled your skillet be careful not to overcrowd the chicken pieces. With your fingers, dip a starchy chicken piece in the egg, shake off the excess egg, then add to the oil. Toss the chicken pieces with the starch mixture, until evenly coated. Combine 1/2 cup arrowroot starch and 1 tsp each salt and pepper. In a wok or skillet, heat the oil over medium heat. ![]() Bring to a simmer over med/low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal stir occasionally.Ģ. In a saucepan, combine the sauce ingredients. I think Vitacost would be a great resource for three types of people: (1) those who don’t live near a gourmet or international market, (2) those who have a high cost of living (big cities, for example), and (3) those who don’t have time to rummage through the aisles of several stores to find the right ingredients.ġ/4 cup refined coconut oil or lard, more if neededĢ lbs chicken breasts, cut into bite-sized chunksġ/2 cup plus 1 tbsp arrowroot starch, dividedġ. It was a lot of fun to conceive an entire meal using only their store items (minus the produce and meat). ![]() Not only that, they had many of the brands we already buy. I was surprised at how easy and cost-effective it was to use their shop many of the items in their store were comparable or even cheaper than what I can find locally. I had been thinking of trying out this Sweet and Sour Chicken recipe for a while now so it seemed like a good fit. Lastly, I found that gently simmering the sauce while I cooked the chicken helped the sauce ingredients to perfectly marry, resulting in a balanced, delicious flavor.įor this recipe in particular, I teamed up with the folks at Vitacost they offered to have me experiment with their online store and see what I could come up with. For the chicken, I used my new breading technique highlighted in Tuesday’s chicken nugget recipe. My first order of business was figuring out how to make the sauce without resorting to ketchup as a base instead, I used a combination of chicken stock, tomato paste, apple cider vinegar, tamari, honey, and spices. On the flip side, the Chinese have their own interpretation of Western tastes – like flying fish roe and salmon cream cheese stuffed crust pizza (Hong Kong Pizza Hut).īut at the end of the day, it’s still a unique and comforting meal, and I thought it would be fun to try and replicate it using Paleo-friendly ingredients. The reality is that this dish is now nearly more of an American dish than Chinese. There are several sauces in China that incorporate both sweet and sour tastes, the most common being from the Hunan province, but they’re still a far cry from what you can get at your local Chinese-American restaurant. It is probably not surprising to read that while this dish is served in Chinese restaurants in many Western countries, it doesn’t really exist in China. Let’s talk about Sweet and Sour Chicken for a second.
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