Rainbow Pasta Salad

Colorful dishes are so much more appetizing. Don’t you think so?  I’m hoping your kids share the same thoughts. If you’re shaking your head saying my kids won’t ever eat a bell pepper, you won’t ever know until you try. It’s all about exposure, continuous exposure. Both my boys including yours truly despise raw tomatoes. I can eat it cooked, in sauce or any other way but ask me to eat it on a burger or a salad, and I’ll turn away. My oldest after 4 years of offering, finally loves them! So my blanket statement is keep trying. Yes, it’s frustrating but worth it in my opinion. This Rainbow Pasta Salad may get picked from, but the combination of flavors is so good.

Sometimes combining colorful foods and calling it something fun like rainbow pasta for instance, makes it more appetizing. This rainbow pasta salad recipe is fresh and flavorful. Best of all it’s super easy.You can place a piece of pasta and a small bell pepper on a fork and give your child the fork.

If your kids don’t like it, I’m sure the adults will.

This is also perfect for summer barbecues especially potlucks. I’m always scrambling to come up with something easy that holds up the night before. I always bring the same thing, and though everyone loves my other pasta salads or desserts, something new is always nice. It feeds man and is relatively inexpensive.

All you pretty much have to do is a little prep work and cook pasta.

 

Rainbow Pasta Salad

Ingredients

  • 1 16 oz bag tri-colored pasta, cooked
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ¼ cup red onions, diced
  • 1 4 oz can sliced black olives
  • 1 cup cubed pepperonis or ham
  • ½ bottle Italian dressing
  • ½ cup shredded cheddar cheese

Instructions

  1. Cook pasta per box instructions
  2. Pour cooked pasta in a large bowl. Add in diced peppers, red onions, olives, and pepperonis.
  3. Pour in Italian dressing. Top with cheese. (Feel free to cut cheese cubes into a star shape for some fun!)
  4. Cover and let chill in refrigerator to let flavor develop for best results. Serve cold.
https://easytoddlermeals.com/2018/07/rainbow-pasta-salad/

Looking for more pasta dishes? Try my Asian Inspired Bow Tie Pasta, still my favorite to this day!

One Pot Instant Pot Chicken Teriyaki Rice Bowls

Do you own an Instant Pot yet? It’s the ultimate mom life saver. I use it weekly to cook spaghetti in 8 minutes, tender beef stew in half the time and these one pot instant pot chicken teriyaki rice bowls. If you don’t know what it is, it’s an all in one pressure cooker that doubles as a rice cooker steamer even a cheesecake maker!  My youngest is extremely clingy these days (no he hasn’t changed).  Frankly he won’t let me cook these days so any type of one pot meal that doesn’t need babysitting is perfect for our family right now. If you’re still reading though, you probably own one so I’ll spare you the praise. This is NOT a sponsored post, but as you may already know I love sharing tips to make your life easier.

 

So lets talk teriyaki chicken. I think it’s pretty much up there with the chicken nuggets category. I get dozens and dozens of messages from moms saying, ” my child only eats teriyaki chicken or nuggets.”  That said, It starts to get pricey if you buy take out everyday. So here’s a fast easy fix.  You can choose whichever teriyaki sauce your child prefers  or which ever one suits your nutritional needs. Some are higher in sugar than others with more additives, so feel free to choose what you like.

 

15 Minutes and you have dinner on the table!

Another tip to include more veggies into this dish is to add steamed cauliflower into the rice once already cooked. I love the frozen kinds that you steam in the microwave. Just adding a tablespoon into a rice serving gives a boost in nutrition. Without further ado, here’s how to make this super easy dinner!

First you want to pour oil, water, bouillon, and salt into the Instant Pot Bowl. Press the “saute” button and cook until the bouillon cube dissolves (about 5 minutes) Push “cancel.”

You’ll then want to add in the rice and stir until covered by water. Gently place chicken tenderloins on top of the rice.

You’ll then pour your teriyaki sauce, garlic, and ginger on top of the chicken. Lock the lid and seal the valve. Cook on manual high pressure for 4 minutes. Yes, just 4 minutes. Let it natural release for  8 minutes.

Release the valve to venting, open and place broccoli in the pot. Lock lid and seal valve again, for another 5 minutes. By the way you don’t add the broccoli until now so it won’t get soggy. Trust me I’ve tried to save time, but failed!

Release and open lid. Remove chicken and cut into cubes or strips. Mix it back into the rice and combine. Dish in bowls and top with sesame seeds and additional teriyaki sauce if desired. Serve immediately while warm. Enjoy!

recipe

One Pot Instant Pot Chicken Teriyaki Rice Bowls

Ingredients

  • 1 teaspoon avocado or olive oil
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 teaspoon salt
  • 2 cups white Jasmine rice
  • 8 frozen chicken tenderloins (Kirkland brand from Costco are most moist)
  • 2 cups teriyaki sauce
  • 2-3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 1 cup broccoli florets
  • Sprinkle sesame seeds

Instructions

  1. Pour oil, water, bouillon, and salt in Instant Pot bowl. Press “Saute” button and cook until cube dissolves, about 5 minutes. Push “Cancel.”
  2. Add in rice and stir until covered by water. Gently place chicken tenderloins on top of rice.
  3. Pour teriyaki sauce, garlic, and ginger on top of chicken. Lock lid and seal valve. Cook on manual high pressure for 4 minutes. Let it natural release for 8 minutes.
  4. Release the valve to venting, open and place broccoli in the pot. Lock lid and seal valve again, for another 5 minutes.
  5. 5. Release and open lid. Remove chicken and cut into cubes or strips. Mix it back into the rice and combine. Dish in bowls and top with sesame seeds and additional teriyaki sauce if desired. Serve immediately while warm.
https://easytoddlermeals.com/2018/07/one-pot-instant-pot-chicken-teriyaki-rice-bowls/

If you’re still reading and  haven’t an instant pot yet, it might a good idea to add it on your wish list! On a side random note, I have a deals page where I post deals including instant pot sales when prices drop.

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Super Berry Muffins

It’s that time of the year! A time for tasty summer fruits and vegetables. I’ve recently found some great deals on bulk strawberries at my local grocery store and some days I’m left with too many.  Just too many to eat before they go bad.  Let’s just say I get carried away and buy too many  when there is a sale. I created these Super Berry Muffins recipe so I can use up some of the berries because my kids will never pass up a muffin!

Muffins

Berry Muffins

These very berry muffins are easy for busy mornings and I also pack them for snack. Just make sure you use sweet strawberries and blueberries or else you’ll have a sweet and a little sour muffin. What I love about my recipe is its very flexible as far as the amount of sugar is used. Depending on your desired taste you can make it less or more. I’ve used half a cup, a fourth, or even a whole cup of cane sugar before.

If you can mix a cup of coffee you can totally do this! First you mix the wet ingredients, then the dry then you mix them both together!

I also made them more festive by using vegetable cutters similar to these to add a little fun to the muffins.

 

Berry Muffins

A great treat for a summer day!

 Recipe

Super Berry Muffins

Ingredients

  • 2 c. all-purpose flour
  • 3/4 c. sugar (can make it to 1 c. for a sweeter muffin, or 1/2 c. for a less sweet)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 c. milk
  • 1/2 c. coconut oil, melted
  • 1/2 tbs vanilla
  • 1 c. chopped fresh sweet strawberries
  • 1/3 c. fresh sweet blueberries

Instructions

  1. Preheat oven to 350F
  2. Prepare and chopp strawberries
  3. In a bowl, mix wet ingredients (except fruit)
  4. In another bowl, mix dry ingredients
  5. Combine dry ingredients with wet, until well incorporated. Tip: There will be clumps, do not over mix!
  6. Fold in fresh fruit
  7. In a greased muffin tin, add mixture all the way to the rim for a muffin top. Top with more fruit if desired, using a cutter
  8. Bake for 17-22 minutes, or until a toothpick comes out clean
  9. Tip: Use sweet strawberries and blueberries, otherwise your muffin will be a little sour. Also, make sure your coconut oil is melted, otherwise it will be lumpy
https://easytoddlermeals.com/2018/06/super-berry-muffins-2/

Thank you Bobs Red Mill for sponsoring this post. Fun fact: It took 2,000 photos to finish this video!

*If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

 

Avocado Hummus Roll Ups

Anyone else having a hard time with lunch ideas? I’m always looking for fast and easy nutritious mid day meals. Sometimes peanut butter and jelly sandwiches just doesn’t make the cut anymore. I love adding this Avocado Hummus Roll Ups recipe to the rounds to change it up a bit. I couple it with some dairy free yogurt and it’s a huge hit!

Avocado Hummus Rolls

A word on picky eaters. Just like many adults, at least me anyway, I get bored of eating the same foods everyday. Making it a different shape or size brings a new dynamic to a meal. These look like sushi rolls and are so fun to eat! They’re perfect little bite size sandwiches.  These Avocado Hummus Roll ups are also vegan and vegetarian for folks on a specific diet.

Also, hummus is best tasting in room temperature, so I’ve packed these on road trips before. It is however, a perishable item so I’d pack an ice pack in your kids lunch to be safe. You can also spritz a little lemon to prevent browning if your kids care about the change in color.

Avocados have more than 20 vitamins and minerals .On a recent trip to the farm, I learned a fun fact. Anything with a seed is a fruit, at least from the botanical standpoint. So essentially an avocado is a fruit. Would you believe that beans, corn, bell peppers, and eggplants are all fruits? So even nuts are fruits. Grains, which are really just oversized seeds, are also fruits. Anyway, I thought that was a fun fact!

Recipe

Avocado Hummus Roll Ups

Ingredients

  • Avocado, thinly sliced
  • Bread
  • Hummus

Instructions

  1. Using a rolling pin or glass, flatten bread completely
  2. Remove crusts if deisred
  3. Spread hummus on bread making sure to add on ends for easy sealing
  4. Fill with a couple thin slices
  5. Roll and cut if desired
https://easytoddlermeals.com/2018/05/avocado-hummus-roll-ups/

Another fun fact: Did you know this is all paper and takes about 1,000 photos to create?

Thank you Califia Farms for sponsoring this post.

Sunshine Egg Pies

Keeping an egg on a piece of toast is never easy with toddlers. One part falls to the ground, the other lands on their head.  You feel me? After months of getting my youngest to eat a breakfast sandwich, I threw in the towel. At least for now anyway.

No toddlers? Not to worry – both my husband and I devoured these! These sunshine egg pies are perfect for breakfast. If you cook it long enough it would work for on the go car rides too! You can even scramble the egg if you choose prior to filling the rectangle.

Trying to get your family to eat more veggies? Rest assured, there’s a one in these. I  get comments all the time about how their kids would pick out vegetables off anything and everything.  This one is nearly invisible and is also hidden under an egg. I mean peel a  zucchini and it’s pretty much white.  Just saying.   The entire dish  takes less than 10 minutes to make so it’s definitely doable on weekday mornings! You can even cook the night before and throw it in a convection oven for fast heating.

Sunshine Egg Pies

These egg pies are customizable too! Add any seasoning you like. You can go bland, salt and pepper, or our favorite is  Everything but the Bagel Seasoning . If you’re adventurous you can try other seasonings as well. If you’re looking for a no-salt seasoning we often use 21 Seasoning Salute as well!

I’m huge on offering foods in its natural state and colors. You can leave a little peel on the zucchini and then grate it.  It will look like something below. Showing the green vegetable helps kids’ become more adventurous when it comes to eating.  Have them take a bite of the hidden kind and a bite of the other. They’ll soon realize it tastes no different.  I know, i know It’s hard to convince a toddler sometimes, but it’s always good to try.  It takes some effort, but in the long run it’s paid off for us.

P.S. I  completely understand it may be impossible for some of your eaters, but  it’s just a suggestion! I personally, do lots of hidden veggie recipes for my readers, but I always try to always serve the hidden foods in its natural state.

Sunshine Egg Pies

recipe

Sunshine Egg Pies

Ingredients

  • Crescent rolls, store bought in the tube - we love the organic ones, but any will do
  • Zucchini, peeled and grated
  • Parmesan cheese, shredded
  • Eggs
  • Seasoning of choice - we used Everything but the Bagel Sesame Blend

Instructions

  1. Preheat at 400F
  2. Roll out the dough on parchment paper. Depending on what brand you use you may or may not need paper
  3. Pinch perforations together in each square to seal the dough
  4. Form rectangles and fold up edges about 1/2 inch around each rectangle
  5. Sprinkle grated zucchini
  6. Sprinkle Parmesan cheese
  7. Crack an egg in each rectangle
  8. Top with seasoning of choice (we used Everything but the Bagel Sesame Bland)
  9. Bake for 8-10 minutes depending on how cooked you'd like your egg yolk
  10. Note: Depending on the size of the egg and rectangle, you may have to reduce the egg white to prevent spillage
https://easytoddlermeals.com/2018/04/sunshine-egg-pies/

Note: To be safe, cook the eggs well done for kids. The shot below was my portion, lol.

Save it for later and pin it!

Looking for more breakfast ideas? Try these Mummy Egg Boats 

** If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free. Thank you!

Spinach Egg Sandwich

We add spinach to everything. From smoothies, dinner dishes, and sandwiches it’s one of my favorite veggies to sneak in. My son recently participated in some fun activities involving leprechauns for St. Patrick’s Day at school. My old spinach egg sandwich trick came to mind. This is a super easy way to include vegetables in their meals.

This time of year is a perfect excuse to try green things because kids are a little more open to eating it. Most kids anyway. It’s worth a try because spinach is relatively tasteless.  You can make regular sandwiches or  use some fun cookie cutters to make it even more festive.

Most of know how healthy spinach is already, but if you’re wondering. It is an excellent source of Vitamin K, A, B2, B6, C, and E. It also has fiber, folate, and protein.

You literally just have to add some spinach to some eggs, blend and season if desired. It’s incredibly versatile. You can make egg “rolls”, an omelet, or eat it over rice with some sausage or bacon.

Spinach Egg Sandwich

Ingredients

  • 4 Eggs
  • Handful of spinach
  • Seasoning if desired, we use a dash of onion powder
  • Shredded cheese (optional if making omelet instead of sandwich)
  • Slices of cheese
  • Cookie Cutter

Instructions

  1. In a blender, add eggs, spinach, seasoning
  2. In a pan, add spray olive oil.
  3. Add egg mixture and cook eggs
  4. Use cookie cutters to make shape eggs and cheese
  5. Assemble sandwiches
https://easytoddlermeals.com/2018/03/spinach-egg-sandwich/

Looking for more green foods? Try my super popular Green Monster Muffins recipe!

 

Chicken Potato Bake

Chicken Potato Bake

Ingredients

  • 6 small russet potatoes, peeled and cubed
  • 1 lb. chicken breast tenderloins, cubed
  • 1/3 c. olive oil
  • 1 tbs. onion powder
  • 1/4 tsp. salt (this is to taste, add more if desired)
  • 1/4 tsp. pepper
  • 1 tbs. paprika
  • 1/4 c. spinach, chopped
  • 3-4 strips of cooked turkey bacon, chopped
  • Mexican cheese
  • Green onion for garnish

Instructions

  1. Preheat oven to 400F
  2. Peel and cut potatoes in small cubes, set aside
  3. Cut and cube chicken, set aside
  4. In a large bowl, mix olive oil, onion powder, salt, pepper, paprika
  5. Add spinach and chicken into bowl
  6. Transfer into a bake safe dish
  7. Bake for 20-30 minutes until chicken is cooked and potato is soft. Mix once or twice halfway. May take longer if your baking dish is larger.
  8. While chicken is cooking, cook bacon or use cooked bacon
  9. Remove from oven, add chopped bacon and sprinkle cheese over top
  10. Return to oven for 5 minutes, or until cheese is melted.
  11. Garnish with chopped green onions
  12. Enjoy!
  13. Recipe adapted from Stock Piling Moms
https://easytoddlermeals.com/2018/03/chicken-potato-bake/
A hearty  meal is sometimes all you really need after a long day. This chicken potato bake recipe is easy to prepare and is pretty much a one pan meal. Just a few ingredients and you have dinner on the table. I’ve also tried cooking it the night before to make meal time easier the next day. It still tasted great the next morning.

At first ,I wanted to use sweet potato instead white potato, but sometimes you just need the real thing. Even though white potatoes get a bad rap, it actually still has a lot of nutritional benefits. You might not believe it but it actually has nearly half your daily value of vitamin c. It also has more potassium than a banana, vitamin b6 and even antioxidants and fiber! So don’t knock it down when you see it in a recipe.

chicken potato bake

My son loves all things bacon so we added some turkey bacon to it and of course cheeseChicken Potato Bake

And of course.. there are veggies in there! When in doubt add spinach. It’s relatively tasteless. I always try to incorporate some type of vegetable in all of our meals. It’s not a deal breaker if you don’t add it, but you can hardly see it if you put a small amount. As always, green stuff optional, but give it a try you never know. Worse comes to worse, your kiddo can pick it out.

Also, the baking time may vary depending on how large your baking dish is. These small mini loaf dishes cooked up the chicken potato bake in about 30 minutes or so. Furthermore, don’t forget to mix it up every 15 minutes for even cooking. A 9×13″ baking dish will take about 50-60 minutes, stirring every 20 minutes to give you some reference.

Chicken Potato Bake

Ingredients

  • 6 small russet potatoes, peeled and cubed
  • 1 lb. chicken breast tenderloins, cubed
  • 1/3 c. olive oil
  • 1 tbs. onion powder
  • 1/4 tsp. salt (this is to taste, add more if desired)
  • 1/4 tsp. pepper
  • 1 tbs. paprika
  • 1/4 c. spinach, chopped
  • 3-4 strips of cooked turkey bacon, chopped
  • Mexican cheese
  • Green onion for garnish

Instructions

  1. Preheat oven to 400F
  2. Peel and cut potatoes in small cubes, set aside
  3. Cut and cube chicken, set aside
  4. In a large bowl, mix olive oil, onion powder, salt, pepper, paprika
  5. Add spinach and chicken into bowl
  6. Transfer into a bake safe dish
  7. Bake for 20-30 minutes until chicken is cooked and potato is soft. Mix once or twice halfway. May take longer if your baking dish is larger.
  8. While chicken is cooking, cook bacon or use cooked bacon
  9. Remove from oven, add chopped bacon and sprinkle cheese over top
  10. Return to oven for 5 minutes, or until cheese is melted.
  11. Garnish with chopped green onions
  12. Enjoy!
  13. Recipe adapted from Stock Piling Moms
https://easytoddlermeals.com/2018/03/chicken-potato-bake/

You can also try these other dinner choices! Creamy Tomato Pasta 

Or you can try my 4 Ingredient Mini Chicken Pot Pies

3 Ingredient Veggie Cheese Crisps

My kids love anything savory. Crackers, chips you name it, it’s their favorite snack. They probably get it from me because it’s my weakness too. I mean who can resist a bag of chips right?  I decided to create my version and came up with this 3 Ingredient veggie cheese crisps recipe! You surely can’t just have one of these savory treats.

So here’s how this recipe was born.  I came up with this idea while walking through the aisles of a grocery store. Just as I was about to grab some veggie chips, this recipe idea came to mind.  Don’t get me wrong there’s definitely a time and place for chips, but I wanted to challenge myself and recipe test. And of course I had you in mind of course. As usual, I had to think of an easy way to make it since my time is limited these days. Let’s just say my pint size dictator two-year old wants all my attention.

Furthermore, since I’m trying to cut my carbohydrates,  I thought of using cheese for my base. It’s a great source of protein. I  added a vegetable to it to make it a little more nutritious for the kids too.

All you need is three ingredients for this recipe but you can always omit the chives if your kids don’t eat anything green. It’s an easy addition for lunch.

Cheesy Crisps

It’s also perfect for salad.

These were delicious!

 

Recipe

Veggie Cheese Crisps

Ingredients

  • Horizon Organic Mexican Shredded Cheese
  • Carrots, grated
  • Chives, dried

Instructions

  1. Preheat oven to 375F
  2. Prepare a baking sheet with parchment paper
  3. First add some Horizon Organic mexican cheese shaped in circles on paper
  4. Top it off with shredded carrots and chives
  5. Bake for 7-10 minutes until it starts to turn golden (depending on how thin your circles are, time may vary)
  6. For crispier cheese crisps make your circles thinner
  7. Transfer to a paper towel and allow to cool
  8. Serve immediately
https://easytoddlermeals.com/2018/02/3ingredient-veggie-cheese-crisps/

Thank you Horizon Organic for sponsoring this post

Cheesy Potato Balls

Potatoes and crunch. That’s what this cheesy potato balls recipe is all about.  Every so often, I get cravings.  Who am I kidding, I would say I crave something daily. Being that my favorite Cuban bakery is way to far to visit, I created the closest thing to Cuban potato balls I could with the amount of time and ingredients I had on hand.  The combination of flavors is amazing!

There are only a few better combinations than potatoes and cheese. Add a hint of chicken and barbecue sauce and you have the perfect bite! My kids devoured these, because well, they’re the best things ever. Thank goodness I made extra because my sons couldn’t stop eating them.  He could hardly wait to eat them before I snapped the photo below. Don’t tell anyone but there may or may not be a half bitten potato ball in his basket below.

Cheesy Chicken Potato Balls

You can also bake them if you prefer, but it’s hard to get the same crunch you would get compared to frying. Vegetarian? No problem, just omit the chicken.

Cheesy Potato Balls

Recipe

Cheesy Chicken Potato Balls

Ingredients

  • 2 c. mashed potatoes, cold
  • 1 egg, lightly beaten
  • 1 c. bread crumbs
  • 1/2 c. chicken, chopped
  • 2-3 tbs. barbecue sauce (to taste)
  • 1-2 Horizon Organic Mozzarella string cheese

Instructions

  1. Cut string cheese in 1 inch pieces
  2. Bowl #1 - mix barbecue sauce with chicken, set aside
  3. Bowl #2 l- lightly beat egg.
  4. IBowl #3 - add bread crumbs
  5. Using a cookie scooper or ice cream scooper, place one scoop of mashed potato onto your hand
  6. Add indentation using the back of the scooper
  7. Add prepared chicken and one piece of cheese, form into a ball, create several balls and place on a plate
  8. Dip prepared potato balls into egg then bread crumbs
  9. Fill a medium sized saucepan with 1.5 inches of oil. On medium high heat, gently drop a few potato balls
  10. Drain in a metal strainer if desired.
https://easytoddlermeals.com/2018/02/cheesy-potato-balls/

video

Thank you Horizon Organic for sponsoring this post.

 

Sticky Chicken Wings

These are the best fried sticky chicken wings ever. Well, at least that I’ve ever made ;). This is obviously a cheat treat for my little guy, but it sure beats frozen chicken wings. Plus, if you’re on the organic train you can make these 100% organic. Sticky Chicken Wings

So here’s the back story. My best friend and I used to eat chicken wings in Koreatown all the time. These days we both have two kids, and it’s nearly impossible to get out. I’m not really sure how to explain the taste of this.  It’s not teriyaki and it’s not barbecue. I call it incredibly delicious. Fast forward to today, while deleting stuff off my phone, I  recently found a note listing possible ingredients to my favorite chicken wings. The last time I ate this at a restaurant, I basically sat and tasted every morsel very slowly  trying to figure out the ingredients.  And then today I tried it!

Sticky Chicken Wings

Sticky Chicken Wings

Ingredients

  • 18-20 chicken drumettes
  • 1/2 C. flour
  • 1/2 C. cornstarch
  • 1/8 tsp. garlic powder
  • 1 tsp salt
  • 1 tsp. pepper
  • Sauce:
  • 4 cloves of garlic, chopped
  • 4 tbs. water
  • 2 tbs. rice vinegar
  • 2 tbs. sesame oil
  • 1.5 tbs. ginger, chopped
  • 2 tbs soy sauce
  • 3 tbs. honey
  • 1 tbs. brown sugar (optional)
  • 1/4 tsp. corn starch
  • Vegetable oil for frying
  • Sesame seed (optional)

Instructions

  1. Rinse chicken and pat dry
  2. In a large bowl, add corn starch, flour, pepper, salt, and garlic powder
  3. Add chicken in flour mixture. Make sure all parts are coated. Should be lightly coated not clumpy.
  4. In a deep dutch oven, add enough vegetable oil to cover drummette
  5. When oil is hot (about 350F) or when it bubbles when tested, add chicken
  6. Set aside when cooked and place on baking rack to drain oil
  7. Cook for 15 minutes on medium-high, until brown and crispy
  8. In a small saucepan on medium low, combine ginger, garlic, sesame oil, rice vinegar, soy sauce, honey, brown sugar, corn starch and water.
  9. Stir until thickened.
  10. Coat cooked chicken with sauce thoroughly and serve.
https://easytoddlermeals.com/2018/01/sticky-chicken-wings/