Sweet and Sour Chicken – Restaurant Style
In this cooking video The Wolfe Pit shows you how to make the best Sweet and Sour Chicken Recipe.
Print this recipe and many more at The Wolfe Pit Blog – http://wolfepit.blogspot.com/2013/11/how-to-make-sweet-and-sour-chicken.html
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looks like the real deal to me
sweet channel. I've learned a lot. I really want to start my own channel on eating right on a tight budget.
What do you Call The Music in The background ?
Thank you for a Great looking and easy to Prepare recipe. It's what's for dinner tomorrow with one exception… I have only Boneless Chicken thighs on hand. Wish me luck! Love your videos.
Extremely well presented. Precise and easy to follow. Many thanks
Hey larry can you make video of sweet and sour pork
You never added ketchup for the sauce
You are clever all these recipes look fabulous
My Dear Wolf, you are a God sent, i have learned so much from you then any book i have ever read, to make cooking easy Fast and fun, Bless you, my favorite food, i now can make, i finally found someone that cooks chinese food eastern style. Thank you so much…
A lot of recipes call for ketchup which gives it the color, but I don't like ketchup or any tomato based sauce in my Chinese Food. I did add some red color to make it look like the restaurant and added some red peppers. The biggest adjustment I made was to make a thick crispy batter. I used AP flour, Potato starch, Baking Powder, a dash of sugar, salt and white pepper, egg whites, and water until it got to the consistency of a thick tmpura. I only put one batch worth of the chicken in the batter then fried it and repeated the process untill all the chicken was done. That way all the chicken would get the crispy puffy coating like the chinese takeout places. I did serve the sauce on the side and so people could prepare it the way the like. I also included orange sauce and General Tso's sauce on the side as well, so the people could choose the sauce they want for their battered chicken. Also, in the sauces I made, I used potato starch instead of cornstarch, so it would keep it's thickness and viscosity. Thank you very much for the recipe. It was very delicious. I hope you are doing well and I hope you upload more videos soon.
Do you recommend frying this in a wok? Or will any pan do?
This is looks so good and delicious. Best Chef ever.
Best way of making this !! Thanx for sharing this Awesome video ?
Love it!!! 🙂
Hey nice wok. Can you buy me one?
Beautimous!
I am doing the mac and cheese cass right now…and I just sat through a 4:47 min ad just cause I love your channel 🙂
Still looks delicious as usual❤️
Lookz good but seemz expensive 2 make with all the Asian products…very exotic ??
I like the approach of adding the sauce to the chicken AT serving, so it doesn't get soggy. I've got to do it that way.
Very nice.
Excellent yet again Larry! You're a great cook.
LOL! There's nothing wrong with red food coloring Jason! Now soggy chicken…..NOOOOOO! LOL!! Thanks for watching (my brother)!
Thank you Bebe!
Ohhh Larry that looks deeevine! Yep I'm going to make that real soon. TY for sharing.
Thanks K-Ray!!
Wow Larry that's a nice clean colorful dish. On point to the max!!! Big thumbs up.
Thank you John!
Larry, that looks better than anything I've seen in a Chinese restaurant! Like someone else commented, "I can almost taste it from here!" Another great job! — John
Thank you watching Vicki!
I want a wok that looks like that! lol Looks well used. =)
Thank you Ed!
Thanks Tony! Hope you enjoy!
Thanks Sal!
Thank you very much John!
Man that looks really good. Thanks Larry!!
Looks great…got my shopping list together for this one….lol
looks great larry!
What a gorgeous looking dish, Larry, you sure outdid yourself on this one! What is there not to like about sweet and sour chicken and you did it perfectly, I can almost taste it from here. Perfectly firm vegs too…oh yum!
Thank you Lynda! Yes a good wok will last forever!
YES! There's nothing worse than mushy vegetables!
Thank you for watching!
Larry
Thank you Ange!!!
Finally found someone that understands the value of not cooking the veggies into mushy oblivian. Looks delish!
TY I do chicken balls using tempura batter watered down to get less carbs. I think I like your way better so will cook the chicken this way from now on.
Had to check to see if you were using my 37 year old wok. exactly the same style and condition since I use it for everything including washing dishes while camping a few times.
My S&S recipe is basically the same as yours and everyone loves it but I shred carrots so carrot lovers get them and carrot haters hardly notice them.