How can I make authentic tasting sweet and sour chicken at home?

Question

Please someone tell me how! I love it, but ordering Chinese food in my area is like pulling teeth and I would rather just make it at home if I could.

Answer 1

bigeyes reciepe is good just add fresh ginger to it to make it perfect............          chef louie

Answer 2

Both of these have Authentic sweet and sour chicken recipes.

Good luck!!!

Answer 3

Sweet and sour pork

Serves: 4 as part of a banquet Prep: 40 min, plus overnight marinating

Cook: 35 min   Ingredients

2 pork neck fillets, each 300g

750g pineapple, (about half a small pineapple, peeled, cored and finely sliced

150g Goong Goong's Pickles, cut into short, fine strips

180ml rice wine vinegar

100ml Shaoxing wine, (Chinese rice wine)

110g white sugar

1 tsp sea salt

4 garlic clove, crushed

2 tbsp short fine ginger root strips

1 small beef tomato, finely sliced

35g yellow pepper, cut into short fine strips

35g plain flour

25g cornflour

vegetable oil, for deep-frying

pinch of Sichuan Pepper and Salt

1 small cucumber, cut into short fine strips

For the marinade:

6 tsp cornflour

20ml cold water

2 egg yolks, lightly beaten

3 tsp light soy sauce

2 tsp Sesame oil

1 tsp sea salt

Method 1. Cut the pork fillets in half lengthways and then into bite-sized pieces on the diagonal.

2. To make the marinade, blend the cornflour with the water in a medium-sized bowl until dissolved.

3. Add in the pork, egg yolks, soy sauce, sesame oil and sea salt, and mix well. Cover and refrigerate overnight.

4. Mix together the pineapple and Goong Goong's Pickles and set aside.

5. Place the rice vinegar, shao hsing wine, sugar and salt in a small saucepan. Stir over low heat until the sugar dissolves.

6. Bring to the boil, add in the garlic and ginger, reduce the heat and simmer, uncovered, for 10 minutes.

7. Add in the pineapple, pickle, tomato and yellow pepper and simmer for a further 10 minutes, or until the tomato has broken down slightly and the flavours are balanced. Remove from the stove and set aside.

8. Combine the plain flour and cornflour in a small bowl. Add to the marinated pork and mix well.

9. Heat the vegetable oil for deep-frying in a hot wok until the surface seems to shimmer slightly.

10. Deep-fry the pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through. Remove from wok, using a slotted spoon, and drain on kitchen paper.

11. Gently reheat the sweet and sour sauce.

12. Reheat the oil in the wok. Return the fried pork to the hot oil and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through.

13. Remove the deep-fried pork from the wok with a slotted spoon and drain well on kitchen paper.

14. Arrange the pork on a serving dish and sprinkle with Sichuan pepper and salt. Garnish with cucumber and serve immediately with a bowl of the warm sweet and sour sauce.

Answer 4

Here's a link that may help out.

http://chinesefood.about.com/od/chickenr...

Answer 5

Do you want authentic tasting Chinese sweet and sour chicken or do you want it to be like they make in an American restaurant? The kind they make in American restaurants is not remotely authentic.

Answer 6

you can buy it in the frozen food section at walmart

Answer 7

SWEET AND SOUR SAUCE

Mix 1/2 cup brown sugar, 2 Tablespoons cornstarch, 1/2 cup cider vinegar, 1 1/2 cup pineapple juice, and 2 Tablespoon soy sauce in a saucepan. Cook over medium heat, Stirring, until sauce thickens and becomes clear.

Make your chicken the way you like. Mix together with the sauce or just serve the sauce for dipping.

I hope this hits the spot for you...