February 22, 2005

Someone's in the kitchen with Dinaaaahhhh!!!!

This recipe has a bit of a history. It started out as something called "spicy chicken" and using that as a starting point it evolved into this. The result is kind of a cross between General Tso's and Sweet & Sour, and it's tasty.

Then it needed a name, for although there may be a thousand dishes out there that are very similar, this one is mine. Being a blogger, what else to do but put it up for a vote? In a poll on the sidebar, Rocket Jones visitors were encouraged to vote for their favorite. The choices were:

  • General Ted's Chicken

  • Chicken Mo Fo

  • Pineapple Firecluck

  • Cho Kyo Chicken (as suggested by Tuning Spork)

And the winner was:

Chicken Mo Fo

2 tsp vegetable oil
3 or 4 cloves garlic, chopped
4 Tbsp green onion, chopped
3/4 cup pineapple juice
3 Tbsp chili sauce
2 Tbsp white vinegar
4 tsp sugar
1 tsp soy sauce
3 Tbsp water
1 and 1/2 tsp cornstarch

1 cup vegetable oil
2 boneless chicken breasts
1/3 cup cornstarch

1 cup diced pineapple
1 small can sliced water chestnuts

Start with the sauce. Heat 2 teaspoons of vegetable oil in a medium saucepan. Saute the garlic and onion in the oil for a few moments (don't let them burn), then quickly add the pineapple juice. Stir it up, then add the chili sauce, vinegar, sugar and soy sauce. Stir until well combined.

Disolve the 1 and 1/2 teaspoons of cornstarch in 2 Tablespoons of water and add it to the sauce. Bring the mixture to a boil, stirring often, then reduce heat and simmer for 3-5 minutes or until thick and syrupy. When done, add the pineapple chunks and water chestnuts.

Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

While the oil heats, chop the chicken breasts into bite-size pieces. In a medium bowl, toss the chicken pieces with cornstarch until well-dusted.

Sauté the coated chicken in the hot oil, stirring occasionally, until light brown. Remove the chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add the sauce and toss well to coat chicken. Serve immediately with rice on the side.

Serves 2.

Posted by Ted at February 22, 2005 06:04 AM
Category: Recipes
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