1/2 cup carrots, peeled, in small chunks or 1/4 inch slices. This way, the sauce will shine and its beauty is enhanced. 1 tablespoon hot oil from the deep fry pan. When the Sweet and Sour has thickened, mix in: The cornstarch mixture should be thoroughly mixed just prior to its addition to the pan. 3 1/2 tablespoons cornstarch mixed with. 1/2 cup vinegar (cider vinegar is best)Īs soon as it boils again, stir in the cornstarch mixture:. For best results for crisply-coated meat, deep fry the cooled pork a second time in hot oil (400 degrees) just before serving.Īdd all the ingredients in a 1 1/2 to 2-quart saucepan. (You may do this in advance for this amount or for larger quantities, and keep the deep-fried pork in the refrigerator for a few days, or in the freezer for future use.). Spread drained pork out on absorbent paper and let cool. It is easier to remove and drain the cooked pork all at one time from the hot fat if you use a deep fry basket. Add the coated pork gently (to prevent oil splattering) to the hot oil (1 1/2" to 2" depth of oil at 375-400 degrees) one piece at a time. Dip the marinated pork in the batter to coat completely. Mix all the batter ingredients into a very smooth paste. 
1/2 cup egg mixture (1 beaten egg plus enough water to make 1/2 cup mixture).Mix the above ingredients thoroughly in a bowl and allow to set for a few minutes.
Joyce chen sauces full#
Here's a dictation of the full recipe from the printout
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