This recipe is VERY time consuming, however try "frying" using this method for "sweet/sour chicken" recipe-(Combine 2 &1/4 cup flour, 2tbsp oil, 2tbsp cornstarch, 1/2 tsp salt, 1/4 tsp white pepper, & 1 egg mix well. Add 1 & 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken & stir until chicken is well coated.Heat oil in skillet/wok to 360 degrees F. Fry chicken in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. No double frying. Note: if you use org. recipe the chicken will stick to itself when put in the batter so toss quickly or coat chicken in a ziploc bag with cornstarch a few at a time. then place in single layer on baking sheet til ready to fry. I did TRY to use org. recipe (doubled the sauce) but I did not have peanut "oil" & used 2tbsp of peanut butter & that was a mistake. Even after cooking for 4 mins on med-high the peanut butter taste was very over powering. this was not hot at all, therefore next time I will add 1 tbsp of sriracha chili sauce for flare and I will definitely use the other batter for frying. Plus I will make sure to have peanut "oil". we used exactly 52 pieces for 5 grown ups (3 of them having seconds) and that was perfect with none left over. Helpful hint: measure everything out earlier in the day and put in small bowls. It took 20 min to chop,mince,and measure everything out and 30 minutes to fry & re-fry using org. recipe. Definitely leave plenty of time for this dish.
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This recipe is VERY time consuming, however try "frying" using this method for "sweet/sour...