Kittencals Restaurant Style Chinese Sweet And Sour Sauce Recipes
KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE
Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
- In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
- Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
- To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
- Add in chicken pieces; using clean handsand mix until well coated.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
- Remove to a paper towel.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
- Delicious!
Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3
KITTENCAL'S CHINESE STIR FRY SAUCE
This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!
Provided by Kittencalrecipezazz
Categories Sauces
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 9
Steps:
- In a bowl whisk the water with cornstarch until blended and smooth.
- Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
- After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
- Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
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