Breading
3/4 c rice flour
3/4 c potato flour
1/4 c paprika
2 tbsp garlic salt
1 tsp white pepper
2 tbsp dried oregano
Shake ingredients together in a plastic bag until well mixed. Pour about 1/3 of the mix on a clean plate and leave the rest in the bag.
Egg Mixture--Standard
3 eggs
1/3 c milk
Egg Mixture--Dairy Free
3 eggs
1/3 c water
Egg/Dairy-free Version
4 tbsp milled flax seed
4tbsp water (or according to directions with your seed for replacement of 4 eggs)
water*
Add water until it has the consistency of slightly watered down eggs. The flax doesn't work quite as well as real eggs but I've had pretty good success with it.
Chicken Cots
2 chicken breasts or the equivalent of meat
breading mix
egg/flax mixture
1/2 inch oil heated in a wok or pan*
Clean plate lined with clean paper towels.
Rinse chicken and cut into bite size pieces and pat dry. I usually put the pieces on a plate lined with paper towels as I cut so excess water gets absorbed quickly. Once pieces have excess water removed, put them in the bag of breading mix. Seal the bag tight and shake it vigorously until all the chicken pieces are coated. Dip chicken pieces in egg/flax mixture and set on plate with flour mixture. (You can dump the rest of the mixture from the bag onto the plate. Make sure cots are completely covered with flour mixture and drop into heated oil. Cook until breading is golden brown and the meat on top starts to turn white. Flip the pieces over and repeat until chicken is cooked all the way through. (Make sure the oil does not get too hot or you will get burnt breading with raw chicken in the middle. Always cut a piece or two in half to make sure they are cooked all the way through). Place cooked cots on the paper towel-lined plate.
*oil is ready for cooking when you toss a pinch of flour in the pan and the oil sizzles vigorously.
Sweet 'N' Sour Sauce
1/2 c white vinegar
1/3 c white sugar
1/3 c brown sugar
1 20 oz can pineapple chunks with juice
1/3 c ketchup
1 tsp ginger
2 tbsp corn starch
2 tbsp cold water
1 large bell pepper
1 garlic clove
1 onion
Chop onion and pepper into bite size pieces and sauté in leftover oil from chicken with pressed garlic clove. Cook until tender. Meanwhile. Put ketchup and ginger in sauce pan and slowly stir in vinegar. Heat with sugar and pineapple until it gently boils. Mix corn starch and water in a cup and when sauce is hot, slowly pour into sauce pan. Boil for 2 minutes and remove from heat. Add peppers and onions. Serve with rice and chicken cots.
DON'T FORGET TO COOK RICE TO GO WITH YOUR MEAL! I prefer Jasmine rice.
