Saturday, March 28, 2009

Chicken Nuggets

Celiac runs in my husbands family, and there was a time when we thought he might have celiac, so we put him on a gluten free diet. Luckily, his cousin has a gluten free food business called Eating Gluten Free. She gave us this recipe, and now that he is no longer eating gluten free, we made it a very glutenous meal. Therefore, this recipe calls for flour instead of a gluten substitute. We are also a sweet and sour kind of family, so the recipe for Sweet and Sour sauce from Waikiki Meatballs is on here as well.
Chicken Nuggets

1 Tbs soysauce, (butter, or olive oil)
1-2 lbs chicken, cubed
1/2 cup flour
1/4 tsp baking soda
1/2 cup cold water
1/8 tsp baking powder
1/4 tsp salt
1/4 tsp sugar
A quart or so of vegetable oil

Heat oil on stove on medium heat. Saute chicken in soysauce, butter, or oil till cooked on the outside. Mix all other ingredients together to make the batter for the chicken. Dip chicken in batter and then put chicken into the oil. Cook till chicken cooked and not too dark. (You may have to play with the temperature of the oil until you get it right, but make sure your chicken is cooked all the way through).

Sweet and Sour Sauce

2 Tbs. cornstarch
1/2 cup brown sugar
1 can pineapple, drained, syrup reserved (In this case, you may just want a can of pineapple juice)
1/3 cup vinegar
1 Tbs. soy sauce

Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Pour into a skillet and cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 min. Remove from heat.

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