I have been trying to sit down and get this post written, but things just keep coming up. Life is getting busier, which is nice: I’m not dwelling quite so much on the over-cloudy/rainy/snowy weather outside, with it’s strange sun breaks right when I can’t get outside. I’m more and more annoyed with western Washington weather.
On another note, pancakes for dinner is amazing.
I came across the following recipe for fried chicken with sweet chili sauce on Pinterest, which has become my new addiction in finding random food ideas. I’ll spend a good half hour or so before falling asleep each night. There are some pretty cute ideas on there, mostly for entertaining. But I came across this recipe, and it sounded really perfect for what I was wanting, but it was only supposed to be an appetizer, so there wasn’t much to it. I looked around for something to accompany…. And had a stroke of food genius. I swear, I could have kissed myself for how awesome this turned out.
Thai Noodle Salad with Fried Chicken in Sweet Chili Sauce
Thai Noodle Salad
1 package rice noodles
4 tablespoons oriental sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter I used crunchy, and it actually added a really nice crunchy texture.
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrots
Cook rice noodles according to the package instructions. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
I waited to put everything together until after I had the chicken done. That way, the flavors of the sauce had time to meld, and I had time to employ Mikal in cutting the veggies for me while I fried chicken.
1 large chicken breast (boneless/skinless)
1/2 cup all purpose
flour corn starch – makes a much lighter skin
1/2 teaspoon garlic powder
salt and pepper, to taste
2 tablespoons milk
canola or peanut oil for frying
1/3 cup sweet chili sauce
carrots & cilantro, for garnish
Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.
Cut chicken into bite sized pieces and set aside. In a shallow dish, stir together corn starch, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Dredge the chicken pieces in egg and then corn starch mix.
Place chicken pieces into hot oil and fry until golden brown on each side. (About 3-4 minutes per side.) Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce.
Assemble noodle salad if you haven’t yet, and mix in the sauce. Put a bit into a bowl, top with a bit of chicken, and voilà! Amazing food. Holy buttons, amazing food.
Go on. Try it. I dare ya.
Or you could do like me and just make a whole jar of the salad sauce for a nice veggie noodle salad throughout the week. Just be careful with the chili sauce. I slightly overdid it in my last batch @_@;;