It’s spring, which means everything is changing from brown to green! Or, in the case of Colorado this week, from brown to white. March is one of (if not THE) snowiest months here, and while we expected to get some snow, I don’t think we were really expecting to get as dumped on as we did. The funny thing is that it was over 70° the day before we got 14″ of wet, heavy, dense snow.
And with all that snow and up to 50mph winds, it was a no-brainer for the schools to shut down. So not only were we snowed in but the kids were home all day. Good thing I stocked up on chocolate on Tuesday night 😉
And also a good thing that I had a freezer full of chicken and ground bison. I always get more than I need so I have extras for those “just in case” times. I’m almost always craving Chinese takeout, because how could I not? It’s so good if you get the right stuff. But honestly, who knows what kind of ingredients you’re ingesting when you buy that stuff. So as much as my family loves that stuff, I had to find a better alternative for them.
After plenty of trial, error, tweaking, and many test batches, I came up with a recipe that everyone loved, that tasted great as leftovers, and that could be made in advance so we could just heat it up and eat it when we wanted. Because when you want takeout, you want it now, not an hour from now.
The nice thing about the sauce is that the heat can be adjusted in case you’ve got littles to feed that don’t tolerate spicy food well. OR you can make 2 batches of the sauce: one spicy and one not spicy. That would work really well in my house (I’m the not-spicy eater).
I’ve made this recipe 2 ways: pan-frying the chicken and deep-frying it. I absolutely 100% recommend the deep-fry method and here’s why:
- WAY less mess. Seriously. No splatters, no burned arms, no dripping spatulas.
- The breading stays ON the chicken and doesn’t stick the the pan.
- You can cook a much larger batch of nuggets at one time in the deep-fryer so you’re spending less time cooking and more time eating.
I really don’t like buying a lot of kitchen gadgets, I don’t have a ton of spare room in the cabinets for lots of extras, so I found the smallest deep-fryer that had great reviews. The 4-cup capacity FryDaddy was just right for us. Compact, but still fits enough food in it and no messy splatters! I use coconut oil for the frying, much better than any of the alternatives.