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« Waiter, there's something in my... Terrine! - the round-up | Main | Scallops on chicory, dolcelatte and walnut salad - a contribution to WTSIM »

Feb 25, 2008

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Comments

Deborah

I have never made my own sweet and sour sauce, but I bet it is amazing! I started making my own teriyaki sauce, and I was amazed at how much better it was than the bottled kind!

courtney

I have always loves Sweet and Sour chicken or pork. Nothing beats your own hoemade sweet and sour sauce.Good Eating.

Suganya

The sauce sounds great. I am gonna try it with cauliflower.

Leah

I've recently moved to London and I'm craving chinese food and had no idea where to go- now I do! Thanks!

johanna

Deborah, I’d be interested to hear how you make the teriyaki sauce… do you have a link there or haven’t you blogged it?
I love teriyaki sauce and I just know this will taste so much better home-made. I have to try making my own tomato ketchup in the summer… if only we could get decent tomatoes here!

yes leah, i know the feeling. if you can rustle up some german, do read the kuechengoetter entry for some more addresses... but hunan stays on top!!!

Susan from Food Blogga

That sweet and sour sauce looks absolutely fabulous, and it's only 4:52 am here!

brilynn

You've convinced me that I need to make this, it looks awesome!

melissa

that looks & sounds good =^)

Margaret

Great ingredients list. Looks and sounds wonderful. Will definitely give this a go.

Anne

That looks so incredibly delicious! (Note to self: don't read Johanna's blog before breakfast... ) Oh, and I tagged you: http://annesfood.blogspot.com/2008/02/tagged-again.html

Andrea

I love sweet and sour pork/chicken, but like you I'm choosy about both the sauce and the crispy meat. The best I ever had was at a family-run Chinese restaurant in Saipan years and years ago. I played around until I came up with a recipe very similar to yours that pretty much matched the sauce they used at the restaurant. The owner did share with me his secret for getting the meat very crispy: frying twice in small batches. Fry once and set the meat on the rack over the oil while frying another batch, then fry again.

johanna

that's a great suggestion, andrea - and one i shall try next time. i always do two batches, but didn't double-fry them. i don't have a rack over the oil, but i'll put it in the oven instead... thanks!

leigh

this looks fantastic - yet another post i'll be making!

Jeanne

Oh WOW that looks good! That deliciously gloopy sauce did it for me... And I wholeheartedly second your opinion of Hunan - it was a real eye-opener in a city where mediocre Chinese restaurants are two a penny.

Deborah Dowd

This looks so delicious. I know my family would love it!

Bellini Valli

One of our local establishments serves this in the remainder of the pineapple...no batter, no preservatives, just delicious flavours... I love your rendition...bookmarked:D

FlaNboyantEats

this is so great and coincidental I found it, b/c just this afternoon a friend and i ate at PF Chang's in Atlanta--we had crispy honey chicken in that same sauce. it was soo good but yours looks 10 times better!

Tartelette

Love sweet and sour sauce. The dish is rendered impeccably by your photography skills! Beautiful!

Pille

I made this, dear Johanna! I used 500 g chicken (2 large breasts), and doubled most of the sauce ingredients (excl. rice vinegar). Utterly delicious!!

kathy

I've been searching high and low for a good sweet and sour sauce, i can't even remember how i got here, but thanks a bunch. I will give this recipe a try tonight. I just threw some frozen breasts into the sink to unthaw-i was sorta planning on a prune, dried apricot chicken tangine thing i haven't made for some time, but this sounds good enough to try, and the added bonus....i have it all in my pantry and fridge. an added bonus.

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