Thursday, June 25, 2009

Asian chicken fingers and sweet and sour sauce

My little sister Margo is here visiting!! I'm so excited. She's so wonderful. She doesn't know a lot about cooking, so tonight I taught her how to make chicken fingers. I wanted to make a sauce, so I let Margo pick out what kind she wanted to have and she picked sweet and sour sauce. I'd been meaning to make it sometime, and today was a good day!

Asian chicken fingers
Previously posted here.

1 lb chicken thighs or breasts, boneless and skinless
2 eggs
1 T gf soy sauce
1 t chili-garlic sauce
juice of 1/2 lime
1/2 t minced ginger
2 c breadcrumbs
1 t garlic powder
salt and pepper

Cut the chicken into strips. Beat eggs, soy sauce, chili-garlic sauce, lime and ginger in a shallow bowl. In another bowl, mix breadcrumbs, garlic powder, and a bit of salt and pepper. Dip the chicken into the egg mixture, and then into the crumbs to coat. Repeat with all the chicken. Heat a bit of olive oil in a wide pan, and cook the chicken in batches, cooking one side until lightly browned, then flipping.

Sweet and sour sauce
This is sooo easy, I wish I'd tried it earlier. Recipe from here, but with a bit more sugar. I might add some hot sauce next time.

1/3 c rice wine vinegar
6 T brown sugar
1 T ketchup
2 t gf soy sauce
3 t cornstarch mixed with 5 t cold water

Mix vinegar, sugar, ketchup and soy sauce in a small pan. Bring to a boil, then stir in the cornstarch slurry. Cook until thickened. Serve with chicken fingers!

1 comment:

  1. This is a lovely post and the chicken looks great. However, I bet the Nigella Lawson measuring cup attracts equal attention. They are lovely aren't they!