Second attempt at posting this. Pic didn’t work last time
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Looks good. What’s the recipe?
Not OP but…
Sweet and sour sauce basic base is 1:1:1 vinegar, sugar and ketchup.
I like to add extras like a little spice, chilli peppers, sesame seed and oil. Even caramelise the sugar first and use apple cider vinegar and thicken at the end with cornflour slurry if needed.
You can even take it the extra mile after the meat is battered and almost cooked toss it in a hot wok with raw onion then coat it in the sauce before the onion cooks through and immediately serve. Which gives it an amazing complexity and texture if the onion is cut coarse and still crunchy.
We need it for research, OP.
Yeah, asking for a friend
This is friend, what’s the food directions?
Back and to the left
I kinda just glanced at a recipe online then threw some stuff together. I didn’t measure anything…
Tempura batter with flour, baking soda, salt, and Sprite.
Sauce was ketchup, vinegar, salt, soy, apricot preserves and orange marmalade. Also added fresh garlic, ginger and red pepper flakes.
Double fried the chicken, simmer the sauce, get a wok going. Red peppers and garlic in the wok then dump the chicken and sauce in until everything is coated.