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SWEET AND SOUR SAUCE
1 TO 2 TABLESPOONS RED COLORING (COLOR TO SUIT)
1 LARGE CAN UNSWEETENED PINEAPPLE JUICE
2 CUPS VINAGER
2 CUPS SUGAR
PINEAPPLE CHUNKS
CARROTS
GREEN PEPPER
1/2 CUP CORN STARCH MIXED WITH WATER
MIX TOGETHER ALL INGREDIENTS EXCEPT PINEAPPLE, CARROTS, AND GREEN PEPPERS.
ADD THEM FIVE MINUTES BEFORE SERVING.
CAN BE CUT DOWN OR ENLARGED, BY USING THE SAME
MEASUREMENTS THROUGH THE WHOLE RECIPE. EXAMPLE: CHANGE 3 CUPS TO 3 TABLESPONS CHANGE ALL CUP
MEASUREMENTS TO TABLESPOONS.
SWEET & SOUR BATTER
6 CUPS 4X FLOUR (ALL PURPOSE FLOUR)
2 1/2 CUPS CORNSTARCH
1 1/4 TSP 5 SPICE
1/2 TSP BAKING SODA
1/2 TSP SALT
1/8 CUP BAKING POWDER
ENOUGH WATER TO MIX THIN ( you want it thick enough to stick to the meat)
STIR UNTIL SMOOTH.
LET RISE 1 HOUR BEFORE USING.
ADD 1/4 CUP OIL.
LET SET 20 MIN.
Coat the meat of your choice in the batter and coat well..
Deep fry until a golden brown.
This can be done in stages..deep fry the meat just enough to
seal the batter to the meat and then recook to golden brown just before serving.
This recipe can be used with chicken breast cut in strips, shrimp. or porkloin cut in cubes..