Cockatoo's Sweet and Sour Chicken. [Archive] - Glock Talk

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Cockatoo
05-17-2009, 11:34
http://i220.photobucket.com/albums/dd48/screamingcockatoo/meals/ssc1.jpg

http://i220.photobucket.com/albums/dd48/screamingcockatoo/meals/ssc2.jpg

http://i220.photobucket.com/albums/dd48/screamingcockatoo/meals/ssc3.jpg

http://i220.photobucket.com/albums/dd48/screamingcockatoo/meals/ssc4.jpg

http://i220.photobucket.com/albums/dd48/screamingcockatoo/meals/ssc5.jpg

Yes, I'm wearing mandals...

I'll always post how to photos for those of you who can't read...

Cockatoo
05-17-2009, 11:34
OK here's how to do it.
I bought tempura batter.
I added salt and garlic powder to it as it's bland by itself.
I also added a little more water to it.(a little thinner than pancake batter)
You need a BIG bowl and a smaller bowl. Place ice in the big bowl and then the small one on top of it.
Get your wok hot and have enough oil to deep fry in.(about 3" of oil)
Cut your chicken tinders into but sized pieces and toss into batter you made in small bowl.
It should stick but not be really thick on the chicken. If it's too thick add a little(like a teaspoon) more water,
I use tongs to toss the chickens into the wok.
Fry until golden.

The fruit sauce is easy.
Pineapple juice(I use 2 cups) apricot juice(1 cup)
For a fruiter sauce, puree some pineapple for the sauce.
1/4 cup of seasoned rice vinegar.
1/4 cup of pineapple juice with 6 teaspoons cornstarch.
teaspoon of honey.

Combine in small sauce pot, bring to boil and toss in starch.
If you need it thicker, just add another 1/4 cup of starch mixture.