Kittencals Restaurant Style Chinese Sweet And Sour Sauce Food

KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE

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!

KITTENCAL'S RESTAURANT-STYLE CHINESE SWEET AND SOUR SAUCE

Steps:

• In a saucepan combine the first 5 ingredients until combined.
• In a cup or bowl whisk the cold water with cornstarch or pineapple juice until smooth and combined, then whisk in ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly and thickened (the sauce will continue to thicken more while simmering).
• Cool slightly and use immediately or refrigerate.

KITTENCAL'S CHINESE STIR FRY SAUCE

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.

SWEET AND SOUR SAUCE

Steps:

• Over medium heat bring Part 1 ingredients to a boil.
• Mix Part 2 ingredients and add to boiling mixture.
• Cook until bubbly and thick.
• Remove from stove and add Part 3 ingredients.
• This will keep in the refrigerator for weeks.
• Room temperature ketchup mixes easier than refrigerated.
• Serve warm.

CHINESE SWEET AND SOUR SAUCE

Steps:

• Combine cornstarch and water.
• Set aside.
• In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot.
• Slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute.
• Remove from heat.
• Serve warm or room temperature.