We didn't do much today, but we had Mike and Emilyn Bird — along with Emilyn's aunts, Mylene and Ardelyn — over for lunch. Mike and I sat up on the balcony enjoying vodka tonics while the girls watched TV and cooked in the kitchen. Epril made her most-awesome sweet and sour chicken.
Since one of you asked for the recipe to this earlier, here it is:
(1) Take a pound of chicken breast, cut into McNugget-sized chunks, and boil until the chicken is cooked.
(2) In a bowl, put 4 eggs and a cup of plain white flour, and mix.
(3) Take the chicken out of the boiling water and dip into the egg/flour mix until all the chicken is coated, and then fry until crispy and brown.
(4) In a separate large sauce pan, mix 1-1/4 cup of ketchup, 5 tablespoons of vinegar, 5 tablespoons of sugar, 2 tablespoons of corn starch dissolved in 1 cup of water, and the juice from half a can of pineapple chunks, and bring to simmering in a large sauce pan.
(5) Once the sauce has thickened, add in the chicken, half a can of pineapple chunks, and bits of red pepper, and mix together.
(6) Serve over rice.
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