zuuum wrote:
> "Michael" > wrote in message
> ps.com...
>> Took my second shot at sweet and sour chicken. I was
>> very happy with it! Nothing really special. Made the
>> sauce by itself, sauteed garlic and green onions and
>> then the chicken and finally added the rest of the
>> vegetables (pea pods, red bell pepper) for a few minutes,
>> and then added it all to the sauce (plus pineapple) for
>> a few minutes. Served over rice.
>>
>> Oh! We did one thing different! Added about a quarter
>> cup of Kikkoman Thai Style Chili Sauce to the sauce.
>> It made it just a little spicy hot without dominating
>> the flavor. Highly recommended! WAHOOO!!
>>
>> I have a question, though. The daughter likes just the
>> sauce and chicken, no veggies. And she likes the
>> chicken with the super-thick but still light breading
>> that you can find at a restaurant. Could you tell me
>> how to do the super-thick breading? The only way I
>> know to do breading is to coat the meat with egg and
>> then dip in dry batter. No way that will get me the
>> thick coating she wants.
>>
>
> Or.... are you asking about tempura batter? More likely for a S&S
> chicken than panko.


I would think tempura, yes. You could probably do a beer batter and get
away with it. What do you think?

kili