Ok guys there are a few important things you need to remember when making this style of sauce Only use a small amount of the cornstarch slurry or potato at a time to thicken the dish
Make sure it's of a thin consistency..The sauce will continue to thicken in it's own heat
If you use too much of the cornstarch it will turn to jelly as it cools down
This is something you've probably experienced when you try to eat the leftovers from the Chinese the next day..The sauce is almost like a jelly mould and inedible
This style of sauce is what you would expect from your local Chinese..
Takeaways stick to a more traditional method that is been handed down for generations by
mixing sugar or honey with a sour liquid such as rice vinegar, soya sauce etc
Ketchup for example is normally restricted to western cooking and not the norm in takeaways
This recipe is a more simplified version from a takeaway owner in Glasgow that was shown to me by the chef..
The sauce should be light red in appearance and transparent
Sweet and sour doesn't have loads of ingredients..It should be kept simple
This sauce is also the basis for many other dishes by just adding other ingredients
Chinese will also sometimes use pre cooked chicken and then use a light batter to coat shown in the video...Your own preferred method can be used for the batter
Recipe..Note..It's important you use measuring cups and spoons
Sauce
3/4 cup canned pineapple juice
1 tbls clear honey
1/3 cup rice apple cider vinegar
1/2 light soya sauce
1/2 cup light brown sugar..You can add more if you prefer a more sweeter sauce
1/2 tsp white pepper
1/2 tsp MSG (OPTIONAL)
5 tbls of water
Pinch of white pepper
2-4 drops red food colouring or powder..Note.. It only needs a tiny amount
2 tablespoons cornstarch mixed with two tablespoons of water..Only use a small amount..1 tsp or more..You have to try and judge it yourself.. The sauce will continue thicken in it's own heat once ready so it's important to have a thin consistency
Batter mix
1 pre cooked chicken breast chopped
One egg to coat
Pinch of salt and white pepper
Coat the chicken in some potato starch or cornflour and shallow fry at 180degrees for one minute and then remove and set aside
Veg for frying
1/2 green pepper chopped
1/2 bell pepper chopped
1/2 onion chopped
1/2 tomato
A few pieces of pinneapple chunks
Method
Stir fry your veg in a small amount of vegetable oil then add your sauce along with your tomato and pinneapple
Thicken with your cornstarch or whatever you have to thicken and then add your chicken..Heat through..Done
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