Vegetarian Sweet & Sour Chinese Chicken with Wine Pairing

• Meat

  • 3 Chicken breasts, vegetarian

• Produce

  • 2 Carrots
  • 1 pinch Chili flakes
  • 4 cloves Garlic
  • 1/2 tsp Ginger
  • 1 Green pepper
  • 1 Omit pineapple and use mandrin orange segments
  • 1 tsp Onion powder
  • 1 Orange, zest of
  • 1 can Pineapple tidbits
  • 3 tsp Powdered garlic
  • 1 tsp Powered ginger
  • 1 Sweet onion, large

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Honey
  • 1/3 cup Ketchup
  • 1 cup Lemon juice
  • 8 1/3 tbsp Soy sauce

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 1/3 cup Cornstarch
  • 3/4 cup Flour
  • 1/2 tsp Pepper
  • 1 Red pepper
  • 1 1/2 tsp Red pepper flake
  • 1/2 cup Sugar
  • 1 tbsp Sugar - adjust

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 cup Red wine vinegar
  • 1 tbsp Rice wine vinegar

• Drinks

  • 5 tbsp Orange juice
  • 3/4 cup Pineapple juice

• Liquids

  • 1 tbsp Water

• Other

  • Add 1 cup of chopped cauliflower, in bite sized pieces

Found on princessandtheyardape.com

Description

Directions

• Whisk eggs in a large bowl.
• Place flour in another large bowl and put beside the eggs.
• Combine cornstarch and all the spices in another bowl and place beside the bowl containing the flour.
• Coat vegetarian chicken pieces in the eggs, remove with a slotted spoon, tap side of bowl to remove any excess egg.
• Add to flour.
• Toss until evenly coated.
• Shake off excess flour.
• Coat with cornstarch mixture. I find it easiest to perform these steps with fingertips, but two spoons work just as nicely.
• Over high heat, heat enough oil to cover the bottom of a large skillet.
• Once the oil is hot and rippling, gently add veggie chicken pieces and cook 1-2 minutes per side. - The idea is not to cook fully, but to brown all sides.
• Transfer to a large baking dish or roasting pan.
• Add vegetables.
• Combine sauce ingredients in a medium saucepan.
• Bring to a boil then quickly reduce to simmer.
• Cook for 20 minutes, to blend the ooey-gooey flavors. Stir occasionally.
• Preheat oven to 400 degrees.
• Pour sauce over veggie chicken and vegetables.
• Stir until evenly combined.
• Cook uncovered for 45 minutes, stirring occasionally.
• Serve over rice or noodles.