"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.
>

"Panko" (Japanese bread crumbs.... almost looks like you breaded with
crumbled corn flakes)??

Two ingrdients you see a LOT of in "Pacific-Rim Cuisine"; Panko and Thai
Sweet Chile Sauce
All of the restaurants I've worked in Hawaii use "Mae Ploy" Thai sweet chile
sauce. I wasn't even aware Kikkoman marketed one.