Summer Olympics

We decided to celebrate the opening of the olympics by having a chinese themed dinner and watching the opening ceremonies up at my Mom's house. I dont normally brag about my cooking but OMG, I made this Honey Chicken that was to DIE for!!! It was a recipe from PF Changs! YOU HAVE TO TRY IT!!! IT is worth the extra effort!!!

The night before, Alex and I whipped up a batch of fortune cookies... they weren't Exactly like the ones you get at the resturaunt, but they tasted SOOOO good and we even put our own fortunes inside. We found inspiration at a website and my favorite one was
"HELP! I'm being held prisoner in a chinese bakery!"

Here Leah, Ethan, Alex, my nephew Garrett, and my step dad Ken all watch the drums. You see the World Map in the background, during the parade of nations the boys would try and find each country on the map. See we snuck a little learning in when they weren't expecting it!

Leah loved the fireworks.... Do ya see that Garrett?

Here's the reipe for the HONEY Chicken:

P.F. CHANG'S CHINA BISTRO CRISPY HONEY CHICKEN

FOR THE BATTER:4 oz. all purpose flour2 1/2 oz. cornstarch1 egg6 oz. water1/8 tsp. baking powder1/8 tsp. baking soda

FOR THE CHICKEN SEASONING:1 lb. boneless, skinless chicken breast, cut into medium size chunks1 Tbsp. lite soy sauce1/8 tsp. white pepper1/4 tsp. kosher salt1 Tbsp. corn starch

FOR THE SAUCE:1/2 cup sake or rice wine1/2 cup honey3 oz. rice vinegar3 Tbsp. lite soy sauce6 Tbsp. sugar

TO COOK THE CHICKEN:Vegetable oil for frying (plus 2 tbsp for finishing sauce)

TO FINISH THE SAUCE:cornstarch slurry (1/4 cup corn starch mixed with 1/4 cup water)1 Tbsp. minced garlicred bell pepper and/or scallions, julienneTO SERVE:Crispy noodles, rice or egg noodles or steamed rice

TO MAKE THE BATTER:Mix ingredients for the batter together till just combined. Let rest in refrigerator for a couple of hours.

TO PREPARE THE CHICKEN:Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes.

TO PREPARE THE SAUCE:Combine sauce ingredients, mix thoroughly and reserve for serving.

TO COOK THE CHICKEN:Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough batter over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.

TO FINISH THE SAUCE:Heat the reserved sauce in sauce pan, bring to a boil. Add cornstarch slurry, a little at a time. The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.Heat the remaining 2 Tbsp. oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly.