Saturday, June 13, 2015

Homemade Sweet & Sour Takeout.

Did I say this is the best recipe for sweet and sour take out I've ever tasted...Better than restaurant...Amazing flavor, texture and versatility. Delicious for chicken, pork or shrimp. Once you've made this at home, you'll never order out again.  Mouth watering and crazy good! 
First the sauce:
This is a simple and delicious sauce.
1/2 cup sugar
6 tablespoons rice vinegar
4 tablespoons water
4 1/2 tablespoons ketchup
For the slurry:
3 tablespoons water
3 tablespoons cornstarch
To a sauce pan over medium heat, add all ingredients; except the slurry. Bring to a boil and reduce the heat to low.  In a small bowl mix cornstarch and water together and pour into the sauce to thicken, It will thicken fast, so continue to stir to incorporate. Remove from heat and set aside.
The chicken or pork:
1 to 2 large chicken breast or 2 country pork ribs
Wash meat and cut into bite size cubes, about 1 to 1 1/2 inches. Place meat into a bowl.
Marinade for meat:
1 teaspoon salt
1 teaspoon garlic powder
1/8 teaspoon white pepper
1/4 cup water
Add marinade ingredients to bowl and mix with hands to coal well. Refrigerate for 1 hour.
1 egg
1 teaspoon garlic
dash white pepper
1 teaspoon salt
1/4 cup corn starch
1 cup water
1 1/4 cups flour
3 tablespoon vegetable oil
1 tablespoon baking powder
Stir ingredients together and add 1 1/4 cups flour and beat well. 
Add vegetable oil and baking powder and mix well.
Heat oil to 370 F.
Add chicken/pork into the batter and coat all well with hands or spoon. One piece at a time lower into hot oil. Continuously move meat in oil with spider or spoon. Once meat is lightly golden brown, remove from pan.  Wait 30 to 45 seconds and return to hot oil. Fry again to golden brown and remove from pan. Set aside.
If desired, to a skillet with scant drizzle of oil,  add 1 bell pepper and 1 onion, cut into bite sized pieces and stir fry 1 to 2 minutes. Add 1 can of chunked pineapple to stir fry and serve with sweet and sour chicken or pork.