My first attempt at Sweet and Sour Chicken, and it was a hit! The frying was time consuming, maybe it would have been faster if I had a deep fryer. As it was, I used an electric frypan and had to cook the chicken in three batches. I suggest frying at 400 degrees, to prevent more oil from being absorbed into the chicken. I did change the sauce a bit, I added approximately 2 T soy sauce, 1/2 c. sugar, 1 cup water, 8 oz. pineapple juice from a can, 1/3 c. vinegar, 3 T cornstarch. I kept tasting and adding more vinegar and juice till I was happy. Add more cornstarch (mixed w/ a bit of water first) if you want it thicker, which I did. It was a great tangy sauce. No food coloring, the kids were fine with the natural color. I recommend draining this well, setting in on a thick layer of paper towels in a glass dish while keeping it hot inbetween cooking batches. I didn't drain mine enough and we could taste the oil. Still, I'll make this again - great batter, yummy sauce. My son, my husband and my daughter's boyfriend had seconds.
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