Meal No. 3102: Sweet and Sour Chicken

As I have been noting recently, this is a slow time for me where work is concerned and so I am enjoying an abundance of home time. That leads to quite a bit more cooking, both of daily meals but also of desserts, plus the other tidbits that I like to document in the blog. All that's to say: here is another friendly reminder that I'm in an oversupply of posts mode, which is why this one describes the meal I made back on Thursday May 19th. That night, it was the messy, involved, rare offering of the absolutely spot-on and amazing sweet and sour chicken.

The batter is perfect, leaving one with crispy and flavorful morsels of fried chicken; the sweet-and-sour sauce is made from scratch and is also pretty much perfect. I served it over white rice and could not have been more pleased.

Inspired by the example set by local favorite Chang Thai, I also had some fresh pineapple on my plate...and by fresh, I mean I bought a whole pineapple and carved it up myself. (That may have been a first for me?) It also made for good snacking.

The following day—Friday—was unseasonably hot for us to barely be past the middle of May: we hit 97°F here in Winston-Salem.

That means it may not have been the best choice for me to also make my inaugural Spring 2022 cycling trek around Salem Lake mid-day. I clocked just under 18 miles start to finish and came home incredibly sweaty and seriously rubber-legged. I sure am glad that there was a whole 'nother round of leftover sweet-and-sour chicken to serve for an early supper that night.

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"Sweet-and-Sour Chicken," by Diane Unger. In Cook's Country, June/July 2016, p. 19.