Chinese...No Take out Necesary

I have a love/hate relationship with Chinese food. I love love love to eat it. I hate the feeling after I've only been able to finish half of my container full of General Tso's Chicken and remain planted on the couch the remainder of the night. I love opening the fridge the next day, knowing my leftovers are there so I can eat the rest... and feel like shit all over again.  My solution was to make Thai food. Check out my Coconut Curry Chicken. My last bout with that didn't go so well considering I had to throw away an entire dinner due to overcooked rice noodles. I'm a rule breaker and extremely impatient so this is the result of cutting corners. I'm slowly learning my lesson. I tried to salvage it by adding my freshly cooked veggies and peanut sauce. We couldn't get past the slurpy gooey texture. This one went in the garbage.

This week is my husband's birthday so I figured I'd make him something he really loves to eat.  I don't believe he ever had Chinese food before he met me. I had him eat it once...he was hooked. I found a recipe from i heart naptime. Why didn't I name my blog that?!  Naptime is my favorite. I've made this recipe before and it came out awesome. We will probably never order Chinese again...unless I really want an eggroll which would go perfectly with this, and only partially make me feel like crap. I had to alter it due to our addiction to any and all things spicy. I'm not really even sure what to call this. It's sweet, sour, spicy and salty and super easy!

Sweet 'n Sour n' Spicy Sesame Chicken
Serves 4

• Two large chicken breasts
  
• 2 tbs cornstarch
• 2 eggs, whisked
• 1/2 cup ketchup
• some squirts of Siracha
• 1 tbs of rice vinegar
• 1 tbs soy sauce
• dash of red pepper flakes
• 1 clove of garlic, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sesame seeds
• 1/3 cup brown sugar
• 1/4 tsp cayenne pepper
• oil for frying

Cut up your chicken into small pieces, about the size of a half dollar.  In a bowl, toss your chicken, garlic powder, onion powder, cayenne pepper and cornstarch.

Heat up a small amount of oil in a pan, about 1/4 inch. I used vegetable but sesame would be awesome.

Preheat your oven to 350.

In a separate bowl, whisk your eggs. When the oil is hot enough, coat your chicken in the egg then drop carefully in the pan. Cook for about 3 minutes on each side. You are only frying them quickly just to get a crunchy outside. They will finish up in the oven. Have a pan ready with a paper towel on it to soak up an excess grease. I worked in batches.

When your chicken is done frying, put it on a foil lined pan and bake for about 20 minutes. Meanwhile, make your sauce.
 
In a bowl, combine ketchup, soy sauce, rice vinegar, Siracha, sesame seeds, red pepper flakes, minced garlic and brown sugar. This sounded so unbelievably gross to me the first time I read this because I hate ketchup, but it does work really well. I would love to try it with chili sauce though.

After the chicken has been in the oven for about 20 minutes, take it out and toss with your sauce. Throw it back in the oven for about another 15 minutes while you cook your rice and veggies.
I serve over brown rice and broccoli.

Tomorrow I will open my fridge and eat my leftovers and my stomach will feel happy.


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