Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}


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Onion Rings + Honey Sesame Pork, non-Crock-Pot edition

I wanted to make the Honey Sesame Chicken recipe again today with pork, but with one thing and another, I left it too late to make in the slow cooker. So, I made it on the stove instead, and it was actually even better this way!

As a side bonus, I figured I’d fry up some onion rings as an appetizer, since I was going to be frying the pork anyway. (I miss onion rings dreadfully, and these were delicious. Hit the spot!)

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So I thick-cut about 1/4 of a sweet onion, sliced the rest thinner for the stiry-fry, and smashed 5 cloves of garlic for that as well. Mixed rice flour, black pepper, garlic powder, kosher salt, and cayenne pepper together in a bowl, and cracked one egg into another bowl. I’d heated up about an inch deep oil in a frying pan on medium heat while I was doing all this, so it was nice and hot by the time I dredged the onion ring slices in the egg and then coated them in the flour mixture. I slid the onion slices into the hot oil and let them fry while I started the stir-fry.

I heated a thin coating of oil in another pan and began frying the garlic and the rest of the onion (in thinner slices, with no flour mixture on them). Then I added ginger to the flour mixture. Meanwhile, I cubed the pork and tossed that in the flour mixture (without egg) until it was well coated. By this time the onion rings were done, so I moved those onto some towels to cool and drain, and slid the pork into the hot oil to deep fry it.

While the pork was deep frying, I added soy sauce (gluten free, of course) and sesame oil to the small pan with the garlic and onions in, then drizzled about a tablespoon of honey over that mixture, stirred, and then let it reduce for a while as I checked the pork.

As the sauce was reducing, I added about 2 teaspoons of the flour mixture to it, for flavor and to help it thicken up a bit more. Quite soon, the pork was done and so was the sauce. So I poured the sauce off into a bowl, put the fried pork cubes in it, and mixed them together. Plated a bit of that and the onion rings, and voila! It was dinner.

It was very, very good, too. 😀 I wasn’t really sure this would work without the crock-pot, so I’m gratified that it was actually a little better, in some ways.

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Especially because there were onion rings. Oh, onion rings.

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In The Crockpot: Slow-Cooker Honey Sesame Chicken

–The second time I’ve tried this recipe. The first time, it came out tasting like a superior baked-beans recipe, so I redid with some changes. As follows!!

Original recipe is here: http://www.getcrocked.com/2014/01/20/24569/

INGREDIENTS
4-6 Boneless, Skinless Chicken Thighs (I used two breasts instead)
1 Onion, chopped
1 T. Flour (I used a bit more than that, and it was rice flour)
1 tsp. Ground Ginger
Salt and Pepper
3/4 c. Honey
1/2 c. gluten-free soy sauce
1/4 c. Ketchup (This is what made it baked-beany)
2 T. Sesame oil
1 tsp. Minced Garlic
1/4 tsp. red pepper flakes (optional)
4 tsp. cornstarch dissolved in 6 Tablespoons water (optional)

DIRECTIONS:
1) Cut chicken (or pork) into cubes – the smaller the cubes, the less time to cook.
2) Mix flour, ginger, salt, pepper, and pepper flakes if desired, then toss chicken cubes to coat.
3) Fry the chicken cubes until slightly browned in oil (I used coconut).
4) Put the chicken into the crock pot, and if desired fry the onions a bit in the same pan. Deglaze with water or soy sauce, then pour that into the crock-pot. Put the onions and garlic in with the chicken cubes.
5) Combine the wet ingredients in a bowl (I added the last of the flour dredge) and mix well. Pour over chicken and onions mixture.
6) Turn on the crock-pot, then cook on high or low until done (I did high for about 1 hour, since I’d already browned the chicken. The recipe calls for 1.5 hours on high, with raw 2-inch cubes of raw chicken.)
7) Put it on some rice and put it in your mouth… after it’s cooled down a bit.

It was yummy this time! I used a full cup of honey as per the original instructions, but I’m going to cut that a bit next time (have changed recipe above to reflect this). Oh! I don’t know if it made any difference, but some insanity prompted me to add a bit of Worcestershire sauce Just before I turned on the crock. Just about 1 teaspoon. Yum.

As always, please pardon my not-glamorous photos. I have a very yellowish kitchen, and I am too impatient to take good photos. lol



In the cooker after slightly flouring and browning the chicken.





With the non-baked-beany sauce on top, before cooking.




Finished and delicious. Will have to get a photo with rice tomorrow, as I forgot to do that and ate tonight’s right away. Oops. :}