Sunday, January 22, 2012
Tuesday, January 3, 2012
I have always loved New Year's Day, filled with football and food. Some of the best games were of course on yesterday, the day my husband dubbed as the fake New Year's Day. Usually, we have a huge spread of food and just chow down and watch other people burn calories while we just put on the pounds. But because it was on a Monday and really wasn't a holiday(my daughter had school), we just made this one dip.
Monday, January 2, 2012
Isn't life just sometimes sweet and sometimes sour? Ok, ok, I know that was like the most ridiculous line but I wasn't feeling any great inspiration for a story that goes along with this yummy, yummy meal, besides the fact that it is just really good!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Mel says that if you would like, you can double the recipe for the sauce, pouring half over the chicken and follow the baking directions and then pour other half in small saucepan. Cook the sauce on the stove for 8-10 minutes at a simmer until it reduces and thickens and then serve on side. I have always done this, the more sauce the better!
For the chicken, cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.