Second attempt at posting this. Pic didn’t work last time

    • Gnugit@aussie.zone
      link
      fedilink
      English
      arrow-up
      5
      ·
      1 year ago

      Not OP but…

      Sweet and sour sauce basic base is 1:1:1 vinegar, sugar and ketchup.

      I like to add extras like a little spice, chilli peppers, sesame seed and oil. Even caramelise the sugar first and use apple cider vinegar and thicken at the end with cornflour slurry if needed.

      You can even take it the extra mile after the meat is battered and almost cooked toss it in a hot wok with raw onion then coat it in the sauce before the onion cooks through and immediately serve. Which gives it an amazing complexity and texture if the onion is cut coarse and still crunchy.

  • battleboybassist@lemmy.worldOP
    link
    fedilink
    English
    arrow-up
    4
    ·
    1 year ago

    I kinda just glanced at a recipe online then threw some stuff together. I didn’t measure anything…

    Tempura batter with flour, baking soda, salt, and Sprite.

    Sauce was ketchup, vinegar, salt, soy, apricot preserves and orange marmalade. Also added fresh garlic, ginger and red pepper flakes.

    Double fried the chicken, simmer the sauce, get a wok going. Red peppers and garlic in the wok then dump the chicken and sauce in until everything is coated.