Restaurant Style Sweet And Sour Mix Recipes

RESTAURANT-STYLE SWEET & SOUR MIX

Steps:

• Combine the hot water with the sugar and stir until the sugar dissolves.
• Add lime juice and lemon juice and food coloring.
• Chill.

RESTAURANT-STYLE SWEET AND SOUR MIX

Steps:

• Combine the hot water with the sugar and stir until sugar dissolves.
• Add lime juice, lemon juice and food coloring. Chill.

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN

Steps:

• Mix marinde together and add chicken.
• Marinate chicken in refrigerator from 1 hour to 24 hours.
• Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
• Remove chicken from marinde.
• Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
• Stirring often for 15-20 minutes or until thickened.
• Dip chicken pieces into batter and fry until golden brown.
• You can then place the chicken into the sauce or use the sauce as a dipping sauce.

SWEET AND SOUR SAUCE "CHINESE RESTAURANT STYLE"

Steps:

• In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
• On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
• Cook's Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon "Clear Jel" (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
• For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer's directions) and place a hot sterilized lid and rim on each jar, screw on "finger tight" and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
• Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
• In the morning, wash and dry jars, then label and date them.
• Makes 2 cups, or 1 pint = 2 x 1/2 pints.

HOMEMADE RESTAURANT-STYLE SWEET & SOUR CHICKEN

Steps:

• Wash the chicken thoroughly with cold water, then chop into finger sized pieces.
• Mix flour and cornstarch well and add a pinch of salt from the tablespoon sized amount, then dredge chicken.
• Meanwhile, preheat sunflower oil.
• In a medium-sized saucepan, add vinegar, water, and ketchup and stir with whisk until well blended. Bring to a boil.
• After mixture boils, add sugar, salt, garlic powder, pineapple, bell pepper, and onion. (hint: if sauce is coming too thin after 10 minutes on low heat, remove from heat and add teaspoon of cornstarch gradually until thickening begins.).
• Add chicken to oil and fry until golden. After chicken is fried, add immediately to sauce mixture on low heat and toss well to coat.
• Serve with white rice.