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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.
Made this tonight with noodles and beansprouts was better than my local restaraunt and a lot healthier thanks
Ugh so good
Love it!!! :)