aubie2--I haven't made this particular recipe, but have made many similar. Usually you would mix all the dry ingredients together and cut the chicken in chunks and coat with the dry ingredients. Then either deep fry them or even just pan fry them in some oil and then cover the chicken with the sauce.
"If there are no dogs in Heaven, then when I die I want to go where they went." -Will Rogers
I have to say that I've never made this either, and when my SIL gave it to me, I didn't notice that there were no directions for the chicken. WIth the eggs in the ingredients, it almost sounds like it makes a batter that you coat the chicken with and then fry. Although, I've also seen other recipes where you coat the chicken in the dry ingredients, let that set up, and then dredge in the beaten egg and another dredging in the dry before frying. I'll try to remember to ask my SIL. She lives in California and I'm in Iowa, so I never get to see her! :-(
oh...I didn't even see the eggs in the recipe . Raejean is right, I'm sure. First coat it with the dry mixture, then coat it with the egg and then again withthe dry mixture.
Here is my chicken technique
I use boneless, skinless chicken breasts. Cut into 1" pieces.
1 Cup flower
1 Cup water
1 tsp salt
Mix it all until it has the consistency of pancake batter.
Double Dip (Makes a huge difference)
1. Drag each chicken peice through flower
2. dip in batter
3. Flower chicken again
4. dip in batter again
5. drop into 375 degree vegitable oil until cooked.
Many years ago I worked in a Chinese restaurant. I knew what went into the sweet and sour sauce, but did not remember the quanities. This recipe is it. I used a recipe convertor and scaled it down for home use. I also changed the food coloring from yellow to red and added a quanity for the cornstarch. At 2 tbls it will be fairly thick. You can always half that and start there. Makes enough for a dish for Sweet & Sour Chicken or for dipping. (Serves 4?)
Recipe convertor link: http://chefben.tripod.com/recipe_calculator.html
Combine all ingredients except cornstarch. Bring to a soft boil.
Mix cornstarch with a little cold water then wisk into sauce. Enjoy!
Bump would you please post your conversion on the sauce, I would love to try it. Thanks Gail
Chinese Sweet and Sour Sauce recipes from newspapers:
Basic Sweet and Sour Sauce
1/4 cup granulated sugar1/4 cup vinegar1/4 cup ketchup1/4 cup soy sauce
Thoroughly mix sugar, vinegar, ketchup and soy sauce.Serve hot or at room temperature as a simple sauce or dipto accompany vegetables or roast meats.Makes 1 cup.
Source: Spokane, WA - Spokesman-Review, Aug 23, 1994
Sweet Sour Sauce
2 tbsp cider vinegar1/2 cup plus 3 tbsp water6 tbsp granulated sugarsalt to taste1 tbsp ketchup1 tbsp cornstarch
Combine the vinegar, half a cup of water, sugar,salt and ketchup in a small saucepan.Bring to a simmer.
Blend the cornstarch with the remaining waterand stir it into the sauce. Cook until thickened.Makes 3/4 cup.
Source: Hendersonville, NC - Times-News, May 14, 1981
Sweet and Sour Sauce
1 cup granulated sugar2 tbsp cornstarch1/4 tsp salt1 cup red wine vinegar1/2 cup orange juice1/2 cup pineapple juice (drained from pineapple chunks)1 can (6 oz) tomato paste
Blend sugar, cornstarch and salt. Stir in vinegar,fruit juices and tomato paste. Cook, stirring constantly,until thickened and glossy. Makes 3 cups.
Source: Modesto Bee newspaper, Jan 31, 1973
Sweet-and-Sour Dipping Sauce
1 1/2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon quality ketchup 1 teaspoon soy sauce 1/4 cup water 1 tablespoon corn or peanut oil 1 1/2 teaspoons minced garlic 1 teaspoon minced fresh ginger 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
1. Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
2. Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
3. Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated. Makes about 1/2 cup.
Source: New York Times, Dec 21, 1997
1 tbsp cornstarch1/2 cup orange juice or pineapple juice1/2 cup brown sugar3 tbsp cider vinegar1 tbsp ketchup1 tbsp soy saucedash Tabasco sauce (optional)
Makes 2/3 cup
Place cornstarch in 2-cup glass microwave-safe measuring cup.Add a little orange juice, stir to make a smooth paste.Add remaining orange juice, brown sugar, vinegar, ketchupsoy sauce and Tabasco.
Cover with plastic wrap and microwave for 2 to 4 minutes,until mixture comes to a boil and thickens.
Source: Portsmith Daily Times, Jun 17, 1989
3 tbsp apricot preserves1 tbsp soy sauce3 tbsp cider vinegar1 tbsp granulated sugar1/4 cup water1 tbsp cornstarch dissolved in 1/4 cup water
In a small saucepan over medium heat, mix first 5 ingredients.Stir simmering 2 minutes, stirring constantly; gradually stir in cornstarch mixture until thickened, stirringconstantly.
Source: Spokane Chronicle, Jun 16, 1992
Sweet and Sour Sauce for Lumpia
1/2 cup vinegar1 cup water1 cup granulated sugar2 tbsp cornstarch2 tbsp catsup1/2 tsp salt1/2 tsp crushed red chili flakes1/2 tsp minced garlic
Combine vinegar, water, sugar, cornstarch, catsup, saltand chili flakes and garlic in a small saucepan. Stir until cornstarch is dissolved. Bring to a boilover medium heat. Heat until thickened, stirring.
Source: Sarasota Herald-Tribune, Mar 25, 1982
Sweet and Sour Dipping Sauce
2/3 cup apricot-pineapple preserves (or 1/3 cup each separate apricot and pineapple preserves)2 tbsp water1 tbsp catsup1 tbsp white vinegar1/8 tsp liquid red pepper seasoning 1/16 tsp minced garlic
Combine all ingredients in saucepan. Heat to boiling, stirringoccasionally. Serve warm as dipping sauce for Wonton etc.Makes 3/4 cup.
Source: Lodi News-Sentinel, Mar 11, 1981
================================================== Sweet and Sour Sauce
1 tbsp corn starch3 tbsp granulated sugar1/2 cup pineapple juice (reserved from canned pineapple)1/2 cup cider vinegar1/4 cup ketchup 1 1/2 tsp soy sauce1 garlic clove, finely chopped
Combine ingredients in a mixing bowl. Whisk until well combined.Pour into saucepan and simmer until thickened,about 3 to 4 minutes.
Makes about 1 cup.
Source: Lawrence Journal-World, Jan 29, 1986
Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.
Do not post often but when I saw this I thought I wld share our local Chinese Restaurant recipe. Pinky is the owner & he shared this w/me. Hope you like it and enjoy....
Sweet & Sour Sauce
2 cups vinegar
3 -1/2 cups water
1/2 cup ketchup
1-1//2 cups white sugar
1/2 lemon slice
Mix above & bring to boil. Boil for 1/2 hr. Add cornstarch to thicken. Add some red food coloring if desired....Also can add some pineapple chunks if desired.
I like the idea of orange juice as one of the ingredients,should be very nice,
Orange juice was definately one of the ingredients for theS&S sauce at a Chinese restaurant once worked at. I may still have the recipe for it somewhere and if I can find it i'll post it for you. know it also had some minced green peppers I think. And maybe some red ones, can't remember what made it turn kinda pink. I used to buy one on the market that was really close to it. I hven't made Shanghi Rolls in such a long time and that was what I used it for.
Went back and read some of the other posts and recognized LaChoy as the S&S sauce I used to buy that was like the one they used to make.
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Would love to have your recipe if you can locate it.
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