Spooky Spectacular Halloween Themed Fortune Cookies

With Halloween around the corner, it reminds me of my first Halloween after my divorce. I got invited to a party but felt funny going solo especially as me and my ex had always gone as a pair of something, “Ketchup and Mustard, “ Soon-Yi Previn and Woody Allen”…you get the picture. But then I realized it was a fantastic opportunity to slip into an alter identity for a night and escape my current reality. I donned a Wonder Woman costume and those gold handcuffs really set me free from all my worries (at least for one night). It was the first time I truly had a blast in a long time and reminded me that life is short and not to take things too seriously. It was a turning moment in my healing from divorce and that’s why Halloween has become one of my favorite holidays. Here’s a fun recipe for spookily spectacular Halloween themed fortune cookies.


24 fortune cookies

2 cups orange candy coating, such as Candy Melts

2 cups black candy coating, such as Candy Melts

Various Halloween themed cupcake sprinkles and decorations


  • Place orange candy coating and black candy coating in separate ceramic bowls. Heat orange candy coating at 30 second intervals in the microwave, stirring between each interval until melted and smooth. Set aside. Repeat steps with black candy coating. You may use a double boiler alternatively to melt candy coating.
  • Line a cookie sheet with parchment paper or wax paper. Place toppings in individual small bowls. Dip each cookie in either orange candy coating or white candy coating. Decorate with toppings as you desire. Place on cookie sheet. Once cookie sheet is full, place in freezer for 5 minutes to set. Store in an airtight container.

Mango Coconut Chicken

Written by Katie Chin, The Sweet and Sour Chronicles

After spending several years living in the same city and having never run into my ex, I just wrote it off as an impossibility. But then it happened. I looked up from my son’s baseball game and there he stood. I said, “Hi, it’s Katie.” He looked at me blankly (I guess I was wearing sunglasses) and said, “hi?” Then I said, “It’s Katie CHIN.” He did a double take and said “OMG. Wow.” We realized our sons were on the same team (gasp) and politely sat down together and chatted about our lives and relived some of the fun memories we shared together. His wife showed up and you know what? She was open and lovely. He expressed how happy he was that I seemed so content and fulfilled in my life and I returned the sentiment. I’m not gonna lie, it was pretty awkward for both of us but I left the field feeling so blessed for how I’ve grown and grateful that I had experienced a chapter of my life with him that contributed to the woman I am today. It just made me want to celebrate my family and count my blessings. Here is a great recipe to make when you just want to express love your family through food and to celebrate where life has taken you so far on your personal journey.


1 lb skinless, boneless chicken breast

1 large egg

2 teaspoons + 2 tablespoons all-purpose cornstarch, divided

1¼ teaspoons salt, divided

¼ teaspoon white pepper

1 teaspoon peeled and minced fresh ginger

¼ cup all-purpose flour

¼ cup water

2 tablespoons oil

¼ teaspoon baking soda

Oil for frying


1 tablespoon high-heat cooking oil

1 garlic clove, minced

¾ cup (185 ml) Basic Chicken Stock or store-bought

¾ cup (185 ml) coconut milk

¼ cup (65 ml) puréed mango

2 tablespoons freshly squeezed lime juice

¼ cup (50 g) sugar

2 tablespoons rice or white vinegar


  • Cut the chicken in half lengthwise and pound to flatten the thick part so the chicken is of consistent thickness. Place the chicken in a shallow dish. In a small bowl, mix together the egg, 2 teaspoons all-purpose cornstarch, 1 teaspoon salt, the pepper and the ginger. Pour the egg mixture over the chicken, turning the chicken to coat all sides. Cover and refrigerate 30 minutes. Remove the chicken from the marinade. Reserve the marinade.
  • Mango Coconut Sauce: In a small saucepan, heat the oil over medium-high heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the chicken stock, coconut milk, puréed mango, lime juice, sugar, and vinegar; bring to a boil. Stir in the all-purpose cornstarch mixture. Cook and stir until thickened, about 10 seconds. Remove from heat.
  • In a shallow dish, mix the reserved marinade, flour, water, the remaining 2 tablespoons cornstarch, oil, baking soda, and the remaining ¼ teaspoon salt.
  • In a wok or deep skillet, heat 2–3 inches (5–7.5 cm) of the oil to 350°F. One at a time, dip the chicken pieces into the batter to coat all sides. Fry the chicken pieces for about 3 minutes, or until light brown, turning 2–3 times. Increase the oil temperature to 375°F (175°C). Fry the chicken pieces again until golden brown, turning once, about 2 minutes, and drain on a paper towel-lined sheet pan. Using a very sharp knife, cut each piece of chicken crosswise into ¾ inch (2 cm) pieces. Transfer the chicken pieces to a serving platter. Reheat the sauce over medium high heat and pour over the chicken. Serve immediately.