Tangy Sweet Then Hot Food

P.F. CHANG'S SPICY CHICKEN

Steps:

• Cut the chicken into matchstick sized pieces and toss with cornstarch.
• Heat 1 inch of oil in large skillet on high heat and fry the chicken in batches until cooked (you are not looking to brown them, just cook them until crisp), about 3-4 minutes.
• Remove chicken to a plate and drain oil, leaving 1 tablespoon or so behind to make sauce.
• Add garlic and half the green onions to a large skillet or wok, cooking for 30 seconds until fragrant.
• Whisk in the pineapple juice, sweet chili sauce, white vinegar and crushed red pepper flakes.
• Bring to a boil and cook for 2-3 minutes until slightly thickened.
• Add in the chicken and stir to combine, cooking 2 minutes until sauce is thickened. If sauce is still thin add 1 teaspoon cornstarch to 1 tablespoon water and add it to the skillet, stir and cook until thickened.
• Stir in remaining green onions and serve immediately.

SWEET AND SOUR SAUCE RECIPE

Steps:

• Add the pineapple juice, light brown sugar, rice vinegar, ketchup, soy sauce and food coloring to a saucepan on medium heat.
• Stir well until it comes to a boil.
• Mix the water and cornstarch together and add it to the saucepan.
• Whisk well until the cornstarch is fully incorporated and the sauce has thickened.
• Allow to cool before serving.

TANGY SWEET THEN HOT

Steps:

• In a large saucepan or stock pot, mix together the apple cider vinegar, brown sugar, onion, jalapeno pepper, garlic and black pepper. Simmer over medium heat for at least 15 minutes. Use as a basting sauce, or add beef or pork ribs, and simmer for 1 hour, or until the meat falls off the bone.

TANGY SWEET THEN HOT

Steps:

• In a large saucepan or stock pot, mix together the apple cider vinegar, brown sugar, onion, jalapeno pepper, garlic and black pepper. Simmer over medium heat for at least 15 minutes. Use as a basting sauce, or add beef or pork ribs, and simmer for 1 hour, or until the meat falls off the bone.