Does anyone have a good batter for this? Like you'd get in a restaurant. There are lots out there but I've been disappointed in what I've tried. I like the ones that have a decent amount of batter, which probably have some kind of leavening in the batter, but not so much that it overwhelms the chicken. Thanks.
Batter for Sweet and Sour Chicken or Pork?
Wish I did. I believe baking powder is usual, but don't have any recipe...
found this which sounds about right----
1 c flour
4 T cornstarch
1 1/2 t baking powder
1 t oil
1 c water
To prepare the batter, mix the flour, cornstarch, baking powder, and salt into a bowl. Make a well in the center and add the oil and water. Mix until batter is smooth.
I make a batter with 1/4 cup cornstarch and 1/2 cup flour, and 1 beaten egg white. salt and pepper to taste and add enough beer to make a batter, before hand marinate the pork or chicken in 2 tbs of cornstarch and aboute four tbls. of soy dip the pork or chicken in the batter and deep fry.
This message was edited Apr 2, 2009 7:22 PM
If you are looking for the batter like Asian restaurants serve,it's called "tempura". My husband became hooked after being an exchange teacher in Japan.
This is the recipe I use:
25 -35 vegetable pieces
2 egg yolks
1 1/2 cups ice water
1 3/4 cups flour, sifted
In a large bowl place the egg yolks.
Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
Coat selected large vegetables in batter and fry for a minute or two on each side.
** You can use chicken, shrimp or pork instead of the vegetables, but I absolutely LOVE cauliflower done this way.**
I do this too Mskatt except I use1 whole egg. The cauliflower is my favorite but zukes are a close second. I split them lengthwise, then into large chunks and deep fry.