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Batter for sweet and sour chicken. Milk ?? |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Batter for sweet and sour chicken. Milk ??
I asked a friend of mine how he makes his batter when he makes Sweet and Sour Chicken.
He uses self raising flour, a little bit of salt, an egg and MILK. I have never used milk - only water. Does anyone else use milk ? Also, I normally use the batter straight way - he recommends letting it rest for an hour first. |
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#2 |
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Forum Member
Join Date: May 2010
Posts: 62
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I use this tempura recipe, and there's no need to leave it to stand (a common myth with batter)
Ingredients: •1 egg •1 cup ice water •1 cup all purpose flour Preparation: Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. |
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#3 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I've used milk in batter before. Depends on what type of batter you want.
Sweet & Sour chicken balls around here do use a very sweet thickened batter so making a pancake type batter with egg, milk & sugar would work well. If you want a light batter leave out the egg & milk and use cornflour & soda water. |
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#4 |
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Forum Member
Join Date: Sep 2008
Location: around
Posts: 2,627
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we do
4oz flour 1 egg pinch salt 1/4 pint milk 1/4 pint water or sometimes all milk Makes no difference in my opinion |
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#5 |
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Forum Member
Join Date: Jan 2009
Location: UK
Posts: 2,036
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might sound a silly question - the chicken..goes in the batter and oil as raw chicken yes? is it ready when it floats to the top?
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#6 |
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Forum Member
Join Date: Oct 2008
Posts: 1,849
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Quote:
might sound a silly question - the chicken..goes in the batter and oil as raw chicken yes? is it ready when it floats to the top?
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#7 |
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Forum Member
Join Date: Jul 2002
Posts: 2,461
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I just mix plain flour with cold water to make a fairly thin batter, then my special touch is to stir in a few drops each of soy sauce and sesame oil.
I then cut the chicken into strips or cubes, and dip them in flour mixed with a bit of Chinese 5-spice, then into the batter, then straight into the hot oil. The first dip into the flour helps the batter stick to the chicken. The spice, soy sauce and sesame oil makes a huge difference i it gives a lovely authentic Chinesey flavour to the chicken balls! |
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#8 |
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Forum Member
Join Date: Nov 2005
Location: Fens
Posts: 455
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If you want it extra crispy and light use soda or sparkling water, some use lemonade.
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#9 |
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Forum Member
Join Date: Apr 2005
Location: Honolulu, Hawaii USA
Posts: 1,428
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Rice Wine vinegar is supposed to be in that recipe at some point!
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#10 |
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Forum Member
Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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A chinese friend many years ago showed me how to make this. No milk just water but she did rest the batter too
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#11 |
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Forum Member
Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
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My hubby makes temura batter, flour and sparkling water - thats it, and it's yummy
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