This is a good "starter" recipe for Sweet and Sour ANYTHING (chicken, shrimp, pork, etc.) you may choose to make. But it DOES seem to need ajustments in order to be palatable. I, personally, reduced the sugar, omitted the wine and added pineapple chunks. I whisked the sweet and sour sauce with about 2 or 3 T. corn starch (I do it "by hand", so my measurements are not always precise), the pineapple juice (from the can) and a bit (perhaps 2 T.) butter (we use the SALTED kind in my house). My family liked it well enough. And it looked REALLY pretty (quite a lovely presentation when served over white rice). But I'm not sure I will attempt to follow this recipe ever again.
NOTE: I forgot to mention that I used skinned chicken thighs rather than skinless chicken breasts when I prepared this dish. Two thighs per serving and snap peas on the side and (as I said), it looked really pretty.
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This is a good "starter" recipe for Sweet and Sour ANYTHING (chicken, shrimp, pork, etc.) you...