Chinese Sweet and sour Chicken chicken recipe? without the chunks of veg?

Question

Yeah, i musta went to some chinese buffet and had the most FCUKIN GORGEOUS Sweet and sour chicken ever!

It was amazinggg. And the thing is when i wanted to make my own, all i could find was recipes that you cut up chunks of veg.

I want one like the one i ate, it was just a clear nice reddish orangy sauce ...

Thanks

Answer 1

Here' the sauce I used to make at the oriental restaurant if you want more just double the recipe.

1 lg jar of maraschino cherries

1 cup vinegar

2 cps white sugar

3 tbl flour or  2 tbl cornstarch for thickening

Drain the juice of the cherries into a measuring cup.  If it doesn't add up to one cup, add water.  Place all ingredients  and stir over med heat. stir until mixture is thick.  if you want it thicker mix the flour or cornstarch with a little water to make a paste.  No lumps when your Sweet And Sour sauce is hot.

when your sauce is thick enough remove from heat and pour in 1/2 the cherries and enjoy.  I swear by this recipe ever since my boss taught me to make it in his restraunt.  Add this to your favorite chicken or use as a dipping sauce.

Good Luck

J

Answer 2

CHINESE SWEET SOUR CHICKEN  

3 whole chicken b*****s

1 green pepper, cut in strips

1 c. diced celery

1 chicken bouillon cube dissolved in 1/2 c. water

1 tsp. Accent

3 tbsp. apple cider vinegar

1 (1 lb.) can bean sprouts, drained

1 (#2) can chunk pineapple, undrained

2 tbsp. water

3 tbsp. vegetable oil

1 sm. onion, sliced

1 (5 oz.) can water chestnuts, drained

1 tsp. salt

1 1/4 c. brown sugar

3 tbsp. cornstarch

Debone chicken and cut into thin strips. Pour oil in skillet; add chicken and cook at medium heat. Stir until meat turns white, about 5 minutes. Stir in green pepper, onion, celery, chestnuts, bouillon, Accent, salt, vinegar and brown sugar. Cover and simmer for 10-15 minutes. Stir often. Add bean sprouts and pineapple. Mix cornstarch with water and stir into mixture. Simmer for 3 minutes. Serve over rice. Serves 4.

JM

Answer 3

use trick that fools the kids as well  use yur blender to puree the vegtable untill its gravy

Answer 4

This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?

Answer 5

Hello...

I know what you mean... YUMMY!

I love sweet and sour chicken!

Sweet and sour chicken is one of the all time favorites in Chinese restaurants today

Heres a pic:

http://www.flickr.com/photos/pancakedanc...

SWEET AND SOUR CHICKEN:

5 boneless skinless chicken b*****s

½ tsp salt

½ tsp garlic salt

2 tsp sherry

1 egg

1 cup flour

12oz bag of pre cut vegetables (Eat Smart Stir Fry Vegetables are perfect for this recipe)

2 ½ cups of peanut oil

2/3 cup hot water

===Sauce:===

½ c chicken broth

½ c white vinegar

4 tbsp sugar

½ tsp garlic salt

3 dried Thai chili peppers

2 tbsp cornstarch

4 tbsp ketchup

½ tsp soy

===METHOD===

Make the sauce about an hour to an hour and a half prior to using it.

Remove all of the seeds from the chili peppers. The easiest way to do this is to cut the peppers in half and then shake the seeds out. Once the seeds are removed crush the peppers into tiny pieces either with your hands or with a mortar and pestle. If you do use your hands, make sure you wash them thoroughly immediately after crushing the peppers. Set the crushed peppers aside.

In a small cup mix the cornstarch with just a little water to dissolve. Set this mixture aside.

In a medium non stick pot mix together the chicken broth, white vinegar and sugar. Heat this mixture on high, stirring constantly until the sugar is melted and the mixture boils.

As soon as the mixture boils, stir in the garlic salt, chili peppers and cornstarch mixture. Stir until thick, and then remove the pot from the heat. Let this mixture sit for about 5 minutes and then stir in the ketchup and the soy sauce.

Pour the sauce into a container with a tight fitting lid and store it in the refrigerator for about an hour to an hour and a half.

While the sauce is in the refrigerator, prepare the chicken by removing all of the fat from each breast and cutting them into about 1 ½ inch long pieces.

Place these pieces in a large bowl and using your hands mix in the salt, garlic salt and sherry, making sure to cover each piece.

Next add the egg and with your hands and mix it in well.

Slowly add the flour while still mixing with your hands to coat every piece evenly. Once the chicken is done, wash your hands and set it aside.

Open the bag of vegetables. You can use any type of fresh vegetable mix of pea pods, broccoli and cabbage; but the Eat Smart Stir Fry Vegetables are great in this recipe. Place them in a large microwavable bowl with enough water to cover them. They will float, but still make sure there is enough water to cover them if they were at the bottom of the bowl. Microwave on high for 2 minutes, then drain them in a colander and set them aside.

In a large pot or wok heat the oil on high. Once the oil is hot, add the chicken and fry it for about 10 minutes or until golden brown. Depending on the size of your pot or wok, you may have to do the chicken in 2 batches. Remember that you do not want to over crowd the pot or wok, and you want to have enough oil to almost cover all of the chicken.

Once the chicken is golden brown, remove it with a slotted spoon and set the pieces aside on a plate covered with paper towels to soak up the excess oil.

After all of the chicken is removed, drain the oil leaving just about 1 teaspoon in the pot or wok. Add the vegetables to this oil and stir fry them for 1 minute.

Then add the sauce from the refrigerator and the hot water and stir fry for 1 more minute.

Add the chicken and stir to coat.

Serve over your favorite rice.

HOPE THAT HELPS!

GOOD LUCK!

Answer 6

Speedy Sweet and Sour Chicken

Categories: None

Serves: 1 Servings

Ingredients:

1 1/4 lb Chicken breast

1 tb Vegetable oil

1/4 c Sugar

1/4 c white vinegar

1/4 c Ketchup

1/4 c Soy sauce

1/4 ts Asian hot sauce

1 1/4 ts Corn starch

Instructions:

cut chicken into 1" cubes. heat oil in saute pan or wok add chicken and

saute over medium heat stirring 1 minute. cover and saute 3 minutes

stirring 1- 2 times. meanwhile thoroghly mix sugar, vinegar, ketchup,soy

sauce and hot sauce. add to chicken and mix well. bring to a simmer. cover

and cook over low heat until chicken is tender about 5 minutes.in small cup

blend cornstarch and 1 tablespoon water. add to centerof pan and quickly

stir heat till bubbling. serves 4

Answer 7

I really like this website:

http://allrecipes.com/Recipe/Sweet-and-S...