Zspider wrote:
>
> I'm wanting to try sweet and sour chicken. I've collected
> several recipes to work from but would appreciate your recipes
> and suggestions. There are so many ways to fix it. It looks
> like recipes use brown sugar and others don't. Also, I'm
> toying with the idea of actually just making the sweet and
> sour stuff separate from the chicken and then just pouring
> it over it in the end. Is that good or bad? I'm going to
> use boneless chicken breast, so I thought I'd just cut it
> thin, batter it, and roast it in the oven.
>
> Thanks, Michael

This is a recipe for sweet and sour sauce given to me by a Chinese
neighbour (after we worked out the measurements LOL):

1 onion cubed
1 sweet red pepper, cut into dice
2 spring onions, sliced
2/3 cup Chinese pickled cabbage or mustard greens (the sort preserved in
brine)
1 cup clear rice vinegar
1 1/4 cups pulverised Chinese rock sugar (white sugar works too)

1/4 cup cornstarch

Stirfry the onion, pepper and spring onions. Add the pickles and mix.
Add the rice vinegar and sugar on low heat until sugar dissolves. Bring
to a boil and simmer for a few minutes.
Mix the cornstarch with 1/4 cup water and add to the sauce. Cook until
thickened.

Add the fried chicken (or pork) pieces to sauce and reheat.