carol-whidbey-is
Well-known member
crunchy like sweet and sour chicken or pork.
Thank you
Thank you
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO does anyone have a good recipe too get Chicken
- Thread starter carol-whidbey-is
- Start date
In Search Of:
Carol, my "China Moon" cookbook uses a "twice-fried" method.
Her method for slivered pork gives me an exact duplication of restaurant versions.
I searched around for that term and found a recipe for chicken. Sorry, not T&T.
I also think some sweet & sour recipes use flour to coat the chicken...when deep fried, that provides a crunchy coating.
http://recipes.howstuffworks.com/twice-fried-chicken-thighs-with-plum-sauce-recipe.htm
Her method for slivered pork gives me an exact duplication of restaurant versions.
I searched around for that term and found a recipe for chicken. Sorry, not T&T.
I also think some sweet & sour recipes use flour to coat the chicken...when deep fried, that provides a crunchy coating.
http://recipes.howstuffworks.com/twice-fried-chicken-thighs-with-plum-sauce-recipe.htm
I took a cooking class from the owner of a Chinese restaurant
She gave us the recipe for Sweet and Sour Pork that was used at their restaurant. It can be used for sweet and sour chicken or shrimp. The secret is to use a batter, deep fry the chicken, and then add it at the very last minute.
Here is her recipe:
Sweet and Sour Pork
1 lb. lean pork (pork butt or pork loin), cut into 1" cubes
1 green pepper, cut into 1" chunks
1 cup pineapple chunks, drained - reserve juice
1 carrot (optional), sliced diagonally in 1/8" slices, parboiled
oil for deep frying
Sauce Mixture:
1/2 cup sugar
1/2 cup vinegar
1 tsp. salt
4 tbsp. catsup
3/4 cup pineapple juice
4 tsp. cornstarch, dissolved in 4 tsp. water
Batter:
1 egg
2 tbsp. flour
1/2 tsp. salt
Procedure:
1. Cut pork loin into 1" cubes.
2. Drain pineapple, reserve juice for sauce.
3. Cut green peppers in 1" cubes.
4. Prepare batter - mix all ingredients until well blended.
5. For sauce - mix all ingredients in saucepan except cornstarch mixture. Heat to boiling, gradually add cornstarch mixture to thicken. Set aside while frying pork.
6. Dip pork into batter and deep fry each piece until golden brown - about 3 1/2 minutes. Remove from oil and drain.
7. Reheat sauce, add parboiled carrots, green pepper - cook on medium heat for about 2 minutes. Add pineapple. Just before serving add pork to mixture and then serve.
She gave us the recipe for Sweet and Sour Pork that was used at their restaurant. It can be used for sweet and sour chicken or shrimp. The secret is to use a batter, deep fry the chicken, and then add it at the very last minute.
Here is her recipe:
Sweet and Sour Pork
1 lb. lean pork (pork butt or pork loin), cut into 1" cubes
1 green pepper, cut into 1" chunks
1 cup pineapple chunks, drained - reserve juice
1 carrot (optional), sliced diagonally in 1/8" slices, parboiled
oil for deep frying
Sauce Mixture:
1/2 cup sugar
1/2 cup vinegar
1 tsp. salt
4 tbsp. catsup
3/4 cup pineapple juice
4 tsp. cornstarch, dissolved in 4 tsp. water
Batter:
1 egg
2 tbsp. flour
1/2 tsp. salt
Procedure:
1. Cut pork loin into 1" cubes.
2. Drain pineapple, reserve juice for sauce.
3. Cut green peppers in 1" cubes.
4. Prepare batter - mix all ingredients until well blended.
5. For sauce - mix all ingredients in saucepan except cornstarch mixture. Heat to boiling, gradually add cornstarch mixture to thicken. Set aside while frying pork.
6. Dip pork into batter and deep fry each piece until golden brown - about 3 1/2 minutes. Remove from oil and drain.
7. Reheat sauce, add parboiled carrots, green pepper - cook on medium heat for about 2 minutes. Add pineapple. Just before serving add pork to mixture and then serve.