Sometimes your very teeth crave the crisp and crunch of something, well... crispy and crunchy. Since learning of Joel's dietary restrictions, that crisp and crunch isn't something we get a lot of, as gluten, eggs and dairy are often tantamount to accomplishing the desired texture. However, my chemist father-in-law has accepted the challenge and routinely shares his findings. This is one of them: Dairy-free, gluten-free and egg-free crispy chicken.
Dairy-free, Gluten-free and Egg-free Crispy Chicken:
1-2 TBSP olive oil
2 lbs. boneless chicken things, pounded out to 1/2 inch thickness or less
3 TBSP GF sweet and sour sauce
1 TBSP GF soy sauce
Heat oil in skillet until it shimmers. Add chicken and cook, turning, until crisp and brown on both sides.
Remove from skillet and dice up to a size suitable for salad topping. Return to pan on med-low and add sweet and sour and soy sauce. Cook until sauce is a syrup consistency.