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Sweet and Sour Chicken


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Thought I'd share...

 

I've tried a few different sweet and sour recipes and haven't found one I really liked until I started mixing recipes (Chinese and Thai)

 

Cook the chicken however you want... I sliced thin, coated in cornstarch and did a really hot, really quick stir fry. Set on paper towel to dry inside the oven set to "keep warm" (or the lowest your oven will go.)

 

For the sauce:

 

20oz can crushed pineapple + enough pineapple juice to make 3 cups total.

3 cloves minced garlic

1/2 Cup rice wine vinegar

2/3 Cup ketchup

3/4 Cup white sugar

2 TB fish sauce

1 tsp soy sauce

1 tsp ground ginger

1 TB Sriracha (+/- to taste - this is quite mild)

1 TB lemon juice

1 1/2 TB cornstarch

1/4 Cup water

 

Dissolve cornstarch into the water, mix everything together and bring to a boil, stirring quite often to make sure the sugar doesn't burn. Once it boils, reduce to simmer until ready to use, stir occasionally.

 

We served it with rice and a side of sauteed snap peas and bean sprouts.

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What is fish sauce?

I wonder if he means cocktail sauce? He can't mean tartar sauce, or can he?

 

In any event, the recipe sounds delicious.

No, he means fish sauce. Most grocery stores carry it.
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Oddly enough... I eat sweet and sour chicken with no sweet and sour sauce....because I can.... and... yeah. It's just my favorite way for chicken to be cooked.
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Oddly enough... I eat sweet and sour chicken with no sweet and sour sauce....because I can.... and... yeah. It's just my favorite way for chicken to be cooked.

The Chinese joint we get ours from serves the sauce on the side, which is nice.
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Oddly enough... I eat sweet and sour chicken with no sweet and sour sauce....because I can.... and... yeah. It's just my favorite way for chicken to be cooked.

The Chinese joint we get ours from serves the sauce on the side, which is nice.

 

That would be nice,

 

You have control of the amount of sauce you want.

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