"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-21-2010, 12:54 PM   #1
Assistant Cook
 
Join Date: Jun 2010
Location: Canada
Posts: 26
Send a message via MSN to lovetobake
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 :)

__________________

lovetobake is offline   Reply With Quote
Old 06-21-2010, 12:57 PM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
I'd do battered chicken pieces myself and serve the sauce on the side. Good luck! Need a batter recipe?
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 06-21-2010, 01:04 PM   #3
Assistant Cook
 
Join Date: Jun 2010
Location: Canada
Posts: 26
Send a message via MSN to lovetobake
What kind of batter do you think?
lovetobake is offline   Reply With Quote
Old 06-21-2010, 01:13 PM   #4
Head Chef
 
Join Date: Dec 2008
Posts: 2,297
take your pick:
sweet and sour chicken recipe batter - Google Search
__________________

Wyogal is offline   Reply With Quote
Old 06-21-2010, 01:23 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,453
La Choy has really easy recipe, you can adopt to what you have:

La Choy Recipes—Asian Grilling Recipes
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-21-2010, 01:55 PM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
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.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 06-21-2010, 02:17 PM   #7
Assistant Cook
 
Join Date: Jun 2010
Location: Canada
Posts: 26
Send a message via MSN to lovetobake
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
lovetobake is offline   Reply With Quote
Old 06-21-2010, 02:20 PM   #8
Head Chef
 
Join Date: Dec 2008
Posts: 2,297
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.
__________________

Wyogal is offline   Reply With Quote
Old 06-21-2010, 02:22 PM   #9
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
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!
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 06-21-2010, 02:51 PM   #10
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Instead of a batter, how about just dredging the chicken in cornstarch!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 06-22-2010, 05:39 PM   #11
Assistant Cook
 
Join Date: Jun 2010
Location: Canada
Posts: 26
Send a message via MSN to lovetobake
What will cornstarch do to the chicken? I've never really understood the use of cornstarch
lovetobake is offline   Reply With Quote
Old 06-23-2010, 11:22 AM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,453
Cornstarch is not going to do anything to the chicken, but it will make the sauce thicker.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-23-2010, 11:40 AM   #13
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,124
Dredging in cornstarch and then frying in a lower temperature oil is how you "velvetize" chicken. The cornstarch absorbs some of the steam as teh chicken cooks and seals in the moisture. This is how the strips fo chicken, pork, and beef are made so tender in Chinese restaurant buffets, and in dishes like chicken chow mein.

An alternate way of preparing your chicken for use with sweet & sour sauce is to cut boneless chicken into 1/2 inch cubes and stir-fry in hot peanut oil until just starting to brown. Imediatley remove from the heat and place cooked rice , chopped onion, and snow peas into your hot pan or wok, again with a little peanut oil. Stir-fry until the veggies just begin to soften. Season with soy sauce, a dash of 5-spice powder, and garlic, with maybe a bit of crushed red pepper if you want. Fold in the chicken and serve immediately. You could also add bias-sliced celery and bok choy to this dish, and even cashews or peanuts. It's very versatile. you could add scrambled egg, bias sliced carrot, baby corn, etc.

You could also make tempura batter by mixing 1/2 cup each all purpose flour and cornstarch, with 1/2 tsp. salt, and 2 tsp. baking powder. Add 3/4 cup water. Dip the chicken cubes into the batter and deep fry until golden.

Another yummy method, dredge chicken strips, or pieces through egg wash, flour, egg wash again, and then panko bread crumbs. Season with salt & pepper. Fry until golden in two inches of hot cooking oil.

Last idea, mix 1/2 cup shredded coconut to the panko bread crumbs and fry as above for coconut chicken. This is delicious and would work well with your sweet and sour sauce as well.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 06-23-2010, 03:20 PM   #14
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,453
I guess I should have read not just the last post, but one before. Sorry.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-23-2010, 04:02 PM   #15
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,124
Quote:
Originally Posted by CharlieD View Post
I guess I should have read not just the last post, but one before. Sorry.
Charlie; You contribute so much to this forum that you never need apologize. you're a good guy.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 06-23-2010, 07:34 PM   #16
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,453
Thank you.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-27-2010, 05:34 PM   #17
Assistant Cook
 
Join Date: Jun 2010
Location: Canada
Posts: 26
Send a message via MSN to lovetobake
Thanks everyone! I look forward to trying this one day this week! I'll let you know how it turns out :)
__________________

lovetobake is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 05:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×