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Copycat Kosher

Copycat Kosher Sweet and Sour Chicken
Inspired by 2 Duck Goose Restaurant
Adapted from a recipe shared in the Wall Street Journal


We have tweaked this recipe by changing the non-kosher "other white meat" ingredient to chicken and in lieu of the brussels sprouts in the original recipe, we suggest broccoli.


For the chicken and broccoli:
½ pound broccoli florets, blanched
¾ teaspoon salt
1 cup potato starch
1 pound boneless chicken, or nuggets, cut into bite-size cubes
2 tablespoons canola oil, plus more for deep-frying
½ fresh pineapple, cut into bite-size cubes
1 scallion, sliced into ½-inch pieces, for garnish

For the sweet and sour sauce:
¼ cup sugar
2 tablespoons tomato paste
2 tablespoons dark soy sauce
¼ teaspoon salt
½ cup pineapple juice
¼ cup rice wine vinegar
1-tablespoon cornstarch


In a medium pot of boiling water, blanch broccoli until firm tender, about 4 minutes. Use a slotted spoon to remove and plunge directly into an ice-water bath. Drain and dry. Toss with ⅛ teaspoon salt. Set aside.
Meanwhile, fill a large plastic bag with potato starch. Add chicken pieces to starch mixture in bag, seal and shake to coat. Remove from bag and shake off any excess starch.

Deep-fry chicken: Set a deep 6-quart saucepan over medium-high heat. Add 4 inches oil. Heat to 350 degrees

Sweet and sour sauce:
In a bowl, whisk all ingredients together until well combined. Set aside
Once oil reaches 350 degrees. Cook golden brown, about 8-9 minutes. Use a slotted spoon to transfer to a paper-towel lined plate. Season with ⅛ teaspoon salt.

In a wok or large sauté pan over medium-high heat, stir-fry blanched broccoli and pineapple cubes in 2 tablespoons canola oil until caramelized, about 12 minutes. Add fried chicken and sweet and sour sauce, and cook until sauce boils and thickens, about 5 minutes. Everything should be evenly coated with sauce. Garnish with sliced scallions and season with remaining salt.

Serves about 4


Recipe: Kosher, poultry, copycat kosher

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pimento cheese copycat 
Photo credit Atlanta Journal Constitution

Watershed is a landmark southern restaurant in Atlanta – originally made famous by Chef Scott Peacock. We are sharing a popular southern recipe from this restaurant, Pimento Cheese. The recipe was recently published in the Atlanta Journal Constitution. Watershed is not a kosher restaurant – but you can enjoy making this classic at home!


1 small roasted red pepper, skin and seeds removed
6 Tablespoons mayonnaise
1 teaspoon white vinegar
½ teaspoon salt
Pinch cayenne pepper
½ lb. sharp cheddar, finely shredded
1/3 cup pecans, finely chopped and toasted


In the bowl of a food processor, combine red pepper, mayonnaise vinegar, salt and cayenne. Pulse until mixture is smooth. Transfer to a mixing bowl and add cheese. Mix and then cover and refrigerate at least 30 minutes. How to toast pecans: Place in a dry skillet until they become fragrant and start to turn light brown. (About a minute). Stir constantly and remove immediately when ready. Set aside Divide mixture into 2 balls and roll in toasted pecans…serve with crackers or toasted bread. Makes about 2 cups


Recipe: Kosher, Appetizer, Snack, Passover friendly

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