Sticky Chicken

I got this recipe from a friend of mine on facebook! When I saw it, it looked so good that I just had to try it!  I’m not sure if it is the same version of the sticky chicken recipe she uses, but it came out delicious! I paired this chinese chicken dish up with fried rice and I made and some homemade crab rangoons !! Its a definite winner in my book!! Thanks Lori!

Ingredients

  • 3 pounds cut-up chicken
  • 1 tablespoon garlic salt, or to taste
  • 2 eggs
  • 2 cups cornstarch
  • 1 quart vegetable oil for frying
  •  
  • 1 cup white sugar
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce (such as Kikkoman®)
  • 1 tablespoon hot pepper sauce (such as Frank’s RedHot®)
 

Directions

  1. Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
  2. Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
  4. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
  5. Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
  6. Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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BACK TO SCHOOL!!!

Its That favorite time of the year again! BACK TO SCHOOL!!!   Where I live in central massachusetts area, we go back to school on the 28th of August.  I remember when I taught in central Florida, Clewiston…Students would go back to school on the 2nd week of August, but we would be out very early in June.  Here in Mass, we used to start after labor day, but with the snow that we tend to get, we would end up being in school until late June! No fun!  Anyway, the time is coming near…my son and his friends worst nightmare! We dont know his teacher yet, but we got our back to school supply list. Im thinking I may try and tackle that this week. I havent bought any back to school clothes as of yet, the weather is just too hot for pants, so I figure he can wear his summer clothes until late September and by then it should be cool enough for pants and longer sleeves.  Anthony is going into third grade this year.  He was supposed to be working hard at his reading list this summer, but that has been a struggle! A summer full of  swimming in the pool, video games, and late nights……this is going to be a challenge!  My goal over the next couple weeks is school supplies, working on that reading list and (attempting) to get him back to an earlier bed time!!!  Any suggestions?? I do have to say, I love summers….but I am really excited for back to school and getting some assemblance of order back into this household!!!

Italian pasta sauce

I can’t post a meatball recipe without posting a homemade sauce recipe! My grandmother called this version her “basic pasta sauce” Whether you call it “sauce or gravy”, this was our go to recipe for basic home-made marinara sauce. We have other versions as well that I will print at a later date..ground beef pasta sauce, Pasta sauce with Italian sausage, and our special holiday sauce with everything in it but the kitchen sink! This simple sauce can be prepared in under an hour and is tasty, fresh and delicious! I use fresh basil in my recipe but you could use dried as well, and add more or less spices to taste depending on your liking!

4 tablespoons olive oil
5 garlic cloves, minced
2 28-oz. cans ready-cut peeled tomatoes or
  5 pounds fresh tomatoes, peeled and sliced
1 6-oz. can tomato paste
1 1/2 tsp of salt
1 1/2 tsp pepper

10 to 12 fresh basil leaves chopped

1 tbsp to 2 tbsp of sugar to taste
grated cheese

Saute garlic in oil until transluscent.Add the cans of tomatoes and tomato paste, and

simmer for 5 min on med.

Add salt, pepper,sugar, and basil and simmer on low for 45 min or until done.

Check for taste and add more seasoning if needed.

** I tend to like my sauce on the sweeter side, thus the sugar. you can play around with

what suits your taste by adding a little at time.

** you may also add oregano and chopped onions if you like!

Italian Meatballs

 

 

Italian Meatballs just like Nana’s

My grandmother and all of her sisters were straight off the boat from Italy. Born in Southern Italy in 1906, her five sisters and aunt came to the United States when she was just a toddler. They settled into East Boston. No one had a lot of money then. They all worked long hours for little pay. my nana worked in a chocolate factory as a chocolate dipper. Mmmm, I remember those tasty treats she would come home with, she would call them her “mistakes”. Sometimes I think she made “mistakes” on purpose so she could fill the freezer with tasty chocolate treats! Anyway…one of the first recipes I ever learned from my grandmother..(and one of my favorites to make as well) were her Italian meatballs.  Tasty, moist and flavorful…I always get compliments on these.  I choose to bake my meatballs as opposed to frying, but you can do either.  Served with Homemade italian sauce..(yes sauce I said, not gravy!) and your favorite pasta, these are to die for delicious!! And fun to make!

1 pound hamburger and 1/2 pound ground pork
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan or pecorino romano cheese
1 cup Italian seasoned bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil ( I use a handful of fresh parsley chopped) A little red wine to taste!

Preheat oven to 350. Beat eggs with milk and wine into a bowl. Add breadcrumbs, cheese, garlic, onion, salt, pepper, oregano, parsley and basil and mix with a fork.   Add ground beef and ground pork and mix all together. Dont over mix.  Form into balls and place onto a greased cookie sheet.  Brush meatballs with olive oil and bake at 350 degrees for 20 to 30 min. Finish cooking in Italian sauce. Serve over your favorite pasta!