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Old 06-21-2010, 01:54 PM   #1
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Sweet n Sour Chicken help

I have a bottle of VH Sweet 'n Sour sauce, and a can of pineapple tidbits. Whats the best way to make sweet n sour chicken with these ingredients? Battered? Stir fried? or Slow-cooker? and Directions please :)

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Old 06-21-2010, 01:57 PM   #2
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I'd do battered chicken pieces myself and serve the sauce on the side. Good luck! Need a batter recipe?
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Old 06-21-2010, 02:04 PM   #3
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What kind of batter do you think?
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Old 06-21-2010, 02:13 PM   #4
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take your pick:
sweet and sour chicken recipe batter - Google Search
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Old 06-21-2010, 02:23 PM   #5
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La Choy has really easy recipe, you can adopt to what you have:

La Choy Recipes—Asian Grilling Recipes
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Old 06-21-2010, 02:55 PM   #6
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Quote:
Originally Posted by lovetobake View Post
What kind of batter do you think?
Mine is a soft batter, almost like pancake batter but salty not sweet.

1/2 cup flour
1/3 milk (more if you want batter less thick)
1 egg
1 tbsp salt

Beat egg in milk, add flour and salt to mixture and stir til well blended. Dunk chicken bits in batter and drop into hot oil.
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Old 06-21-2010, 03:17 PM   #7
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Thanks everyone!! I think I will try your batter first Alix and then the La Choy Recipe. I'm sure I'll never get it to taste like it came from Chinatown but trying homemade will do for now lol
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Old 06-21-2010, 03:20 PM   #8
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I find that seasoning the chicken with some 5 spice powder really helps to get that particular taste (season before you batter it). Go easy with it, can be overpowering.
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Old 06-21-2010, 03:22 PM   #9
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Sweet & Sour Sauce

Equal parts Sugar and white vinegar.
Splash of soy sauce.
Squirt or two of catsup.
Dash of sesame oil.
Pinch of Chinese 5-spice (optional - otherwise use powdered ginger.)
Pinch or two of Corn starch mixed with cold water.
Water for mixing with the corn starch and thinning out the strong flavor of the sauce.

Heat until corn starch thickens and the right amount of water has been added. (Add a couple of tablespoons of water at a time and then taste test it.)

Serve immediately.

I've been loose in my measurements because it's really not a very complicated recipe, and slight variations add character without ruining the sauce. By the time you've made it three times, you can do it in your sleep!

Enjoy!
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Old 06-21-2010, 03:51 PM   #10
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Instead of a batter, how about just dredging the chicken in cornstarch!
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