After years of perfecting Chinese takeout favorites at home, I’ve discovered that making restaurant-quality sweet and sour chicken isn’t just possible—it’s surprisingly simple. The secret ...

Remove to a bowl. Following the recipe below, stir-fry noodles in same wok. For the noodles: ¼ pound Chinese steamed egg noodles 1 teaspoon sesame oil Salt and freshly ground black pepper 1.

To prepare sweet and sour sauce, whisk together ketchup, apricot preserves, vinegar, soy sauce, brown sugar and gingerroot. In a small dish, dissolve ½ tablespoon cornstarch in 1 tablespoon water ...

There is a lot, food-related and otherwise, that my husband and I agree on, but sweet and sour chicken, the iconic Chinese-American takeout dish, is not one of them. You know the type ...

Next, cut the chicken into 3cm pieces and put them in a bowl. Add one heaped teaspoon of five-spice, a pinch of salt, one teaspoon of cornflour and half the lime juice.

Brush half of the sweet-and-sour sauce over the flesh and skin sides of chicken pieces. In a medium bowl, toss cucumbers and red onion with the remaining 1 tablespoon of lime juice, vinegar, salt ...

4. Remove the chicken from the broth and transfer to a plate. When the chicken is cool enough to handle, pull the meat from the bones, discarding the skin and bones. Shred the meat. 5.