hahabogus wrote:

> "jmcquown" > wrote in
> :=20
>=20
>>Vince Poroke wrote:
>>
>>>Does anyone have a tried and true recipe for sweet and sour chicken
>>>or pork? This issue I have is finding a batter that will give that
>>>crunchy crust like you would get at any Chinese Restaraunt. Thank
>>>you .
>>
>>Perhaps a Tempura batter? The Japanese use it primarily for fish and
>>seafood, but it's light, crunchy and doesn't overwhelm the food.
>>
>>1/4 c. cornstarch
>>1/2 tsp. baking powder
>>1/4 tsp. baking soda
>>1/2 c. water
>>1 egg
>>
>>Mix cornstarch, baking powder, and baking soda in bowl. Stir in water
>>and egg and mix until smooth. Dip fish pieces, shrimp, or even raw
>>vegetables in batter and deep fry until crispy brown.
>>
>>Jill
>
> I really don't have a problem with this recipe...It works well. The=20
> japanese have been making Tempura for a long long time...

Actually, Portuguese traders taught the Japanese a lot of culinary=20
techniques. Deep frying, batter coating, sukiyaki, and others. They=20
even provided the word for "thank you." Obrigado was adapted to arigato.

The only problem with this batter is when it gets a sauce splashed on=20
it. The Chinese variants stand up to wetting better.

That little amount of batter won't go very far. Need more to do enough=20
for a couple adults. Everything should be very cold and just stirred=20
until *most* of the lumps are gone. A few lumps will be fine. The egg=20
will keep the coating tender, but if you double or triple the recipe,=20
I'd not just multiply the egg quantity. For a tripling, I'd use two eggs.=


Dip, let drip for a second and lower into the hot oil. Fry between=20
350=B0 and 375=B0. Drain on paper.

Pastorio

> Cornstarch is from=20
> corn (of course), which is a new world veggie. So wouldn't 1/4 cup rice=
=20
> flour be better or more applicable than 1/4 cup cornstarch?
>=20