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.

Thank you, Michael

"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.

"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.

"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.

"zuuum" > wrote in message news:...
>
> "Michael" > wrote in message
>> 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.

http://www.greatpartyrecipes.com/tem...terrecipe.html

"zuuum" > wrote in message news:...
>
> "Michael" > wrote in message
>> 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.

http://www.greatpartyrecipes.com/tem...terrecipe.html

zuuum provided a link:

http://www.greatpartyrecipes.com/tem...terrecipe.html

**********
Thanks for this link for the thick batter, and the other suggestions.
The panko has been mentioned before and I wasn't quite sure at
the time that I wanted to try it. I'm going to pick some up the next
time I'm at the Saraga Market.

Thanks again, Michael

"Michael" > wrote in message

> Thanks for this link for the thick batter, and the other suggestions.
> The panko has been mentioned before and I wasn't quite sure at
> the time that I wanted to try it. I'm going to pick some up the next
> time I'm at the Saraga Market.
>

You'll find other uses for panko, but I realized after I posted the first
that you were likely asking for tempura batter, very puffy but not heavy.

"Michael" > wrote in message

> Thanks for this link for the thick batter, and the other suggestions.
> The panko has been mentioned before and I wasn't quite sure at
> the time that I wanted to try it. I'm going to pick some up the next
> time I'm at the Saraga Market.
>

You'll find other uses for panko, but I realized after I posted the first
that you were likely asking for tempura batter, very puffy but not heavy.

One time on Usenet, "zuuum" > said:
> "Michael" > wrote in message

> > Thanks for this link for the thick batter, and the other suggestions.
> > The panko has been mentioned before and I wasn't quite sure at
> > the time that I wanted to try it. I'm going to pick some up the next
> > time I'm at the Saraga Market.

> You'll find other uses for panko, but I realized after I posted the first
> that you were likely asking for tempura batter, very puffy but not heavy.

I love panko, and use it instead of regular bread crumbs in meatloaf,
stuffed peppers, etc...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

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