food.jdspc.com

Cook Time: 45 minutes
Total Time: 45 minutes
Ingredients:

• 3 to 4 pounds chicken parts
• 1/4 cup flour
• 1/4 cup Fish Fry
• 2 teaspoon paprika
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Cayenne Powder
• 1/3 cup butter or margarine

Preparation:

Preheat oven to 425°.

Wash chicken and pat dry with paper towels. In a pie pan, combine flour, paprika, salt and pepper. Coat chicken with the flour mixture.

Put butter in a shallow baking pan; place in oven to melt. When butter is melted, arrange chicken in the baking pan in a single layer, skin side down. Bake at 425° for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done.

For pork:

* 1 pound lean pork
* 1 tablespoon soy sauce
* 1 tablespoon rice wine vinegar
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 4 tablespoons oil, divided, plus 4 cups oil, for deep frying
* 1/4 cup cornstarch
* 1/2 cup diced red and yellow bell peppers
* 2 tablespoons diced onion
* 1/2 habenero or 8 red chili peppers
* Sweet and Sour Sauce
* Strips of green onion, for garnish
* Toasted sesame seeds, for garnish

Sweet and Sour Sauce:

* 1/2 cup ketchup
* 1/2 cup vinegar
* 1/2 cup water
* 2 teaspoons soy sauce
* 1 cup sugar
* 1/4 cup orange juice
* 1 1/2 teaspoons minced ginger
* 1 teaspoon minced garlic
* 2 tablespoons pineapple juice
* 1/2 cup chopped canned pineapple
* 4 tablespoons cornstarch mixed with 3 tablespoons water, for thickening (Add in small amounts)

Directions

Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vinegar, garlic, ginger, cornstarch and 2 tablespoons oil. Get mixture a bit thick by adding more cornstarch or thin by adding water. Set aside.

Meanwhile, make the sweet and sour sauce:

In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture a small amount at a time if at all. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.

Heat oil in a Dutch oven to 350 degrees F.
Deep fry pork in hot oil until golden brown and crispy.

In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry peppers, galic and diced onion for 2 minutes, then add Sweet and Sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

Ingredients

* 2 tablespoons vegetable oil, like soy or peanut
* 2 boneless, skinless chicken breast halves, about 6 ounces each
* Kosher salt and freshly ground black pepper
* Juice of 1/2 lime (about 1 tablespoon)
* 3 tablespoons chicken broth, homemade or low-sodium canned
* 2 teaspoons finely grated ginger
* 1/4 cup packed fresh basil leaves, torn
* 2 tablespoons packed fresh mint leaves, torn

Directions

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.

Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.