Looking for a crowd pleaser? Chinese food wins every time at my house. We will gladly bust out the chop sticks and laugh about the funniest fortune cookies we’ve ever read.
This sweet and sour chicken is practically famous in our house. My oldest is especially surprised that the batter for the chicken fries so well. I used coconut oil for frying, which not only works beautifully, but is a much better fat than say, vegetable or canola oil. We found that using a pan with high sides is best, but a cast iron pan isn’t very efficient as it absorbs so much of the oil.
Cutting the chicken into bite sized pieces while it’s defrosted saves a ton of time. We use these scissors for cutting meat and have found they not only save time but last forever. I currently own 2, and they’ve lasted four years without getting dull.
We love eating this over brown rice. If you’re not a fan of rice simply enjoy this on its own or over some extra steamed veggies. You’ll find the recipe makes plenty of sauce.
One more tip. Look for preserves with no added sugar. This is key to keeping this dish healthy. Fruits have plenty of sweetener on their own, but many companies add unnecessary levels of sugar or corn syrup to food. I tried this with plum, fig and prune preserves. All were tasty but the figs were my favorite.