Lightly Breaded Chicken Tenders for Sweet and Sour Chicken
This is a favorite meal at our home... lightly breaded chicken tenders served with sweet and sour sauce with pineapple tidbits and egg rolls. Years ago, a lady friend of mine who was from the Philippines taught me how to make several Filipino dishes. This was one of them. Enjoy!
These chicken tenders can be eaten "as is" with Ranch or barbecue sauce, or as specified for an Asian type meal.
Lightly Breaded Chicken Tenders for Sweet and Sour Chicken
Makes about 8 servings
Cut up 6 chicken breast halves into serving sized pieces. I like mine in strips about 1"x1/4"x3".
Put them into a bowl and season them with
2 tablespoons olive oil
1 1/4 teaspoons sea salt
1 teaspoon Adobo Seasoning (purchased or recipe here)
Stir the chicken and seasonings and allow to marinate from 30 minutes up to about 2 hours while making other preparations (like Egg Rolls!)
Gradually stir in 1 cup cornstarch (or potato starch for gluten free) into the bowl with the chicken. Make sure the chicken pieces are covered completely.
When it is time to cook the chicken, pre-heat about 3" peanut oil in a deep bottomed pan or wok until it is fairly hot. Drop the pieces one by one, carefully into the hot oil and cook them about 3 minutes, or until the meat is white and the coating has just a slightly golden tinge to it. These won't get really browned because they are cooked in cornstarch and don't have a heavy breading on them.
Using tongs or a slotted spoon, remove the chicken pieces from the hot oil and place them onto a paper towel lined serving plate. Repeat for remaining chicken.
Serve with choice of dipping sauce or as Sweet and Sour Chicken. Enjoy!
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