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Sweet and Sour Chicken Recipe

  Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home. Ingredients For the Sauce: 1 cup pineapple juice ½ cup distilled white vinegar ½ cup sugar 3 tablespoons ketchup 2 tablespoons soy sauce ¼ teaspoon crushed red pepper flakes 1½ tablespoons cornstarch For the Chicken: ½ cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder ¼ teaspoon baking soda 1 heaping teaspoon salt ¼ teaspoon freshly ground black pepper ⅔ cup water 1½ tablespoons vegetable oil (plus more for cooking) 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks For Finishing the Dish: 1 tablespoon vegetable oil 2 red bell peppers, cut into 1-inch (2.5 cm) pieces 1 small red onion, cut into 1-inch (2.5 cm) chunks Instructions Make the Sauce: In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to...
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Salmon Cakes



Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to ma

Ingredients:

  • 1 lb. fresh salmon, skin removed
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/4 cups panko breadcrumbs, divided
  • 2 scallions, finely sliced
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons vegetable oil

Instructions:

  1. Finely dice the salmon into 1/4-inch pieces (or smaller) and set aside.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
  3. Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  4. Place the remaining 1 cup of panko in a shallow dish or pie plate.
  5. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high.
  6. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.
  7. Repeat with the remaining mixture to form about 9 cakes.
  8. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering.
  9. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.
  10. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more.
  11. Transfer cakes to a paper towel–lined plate to drain.
  12. Repeat with the remaining cakes (no need to change the oil).
  13. Serve the salmon cakes warm with tartar sauce.


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