Sweet and sour chicken not sticky
I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this?
I only use chicken wings for this. I make a sweet and sour sauce in a separate pan first, where I followed the recipe found on the internet.
•3/4 cup white sugar •1/3 cup white vinegar •2/3 cup water •1/4 cup soy sauce •1 tablespoon ketchup •2 tablespoons corn-starch
Combining all the ingredients in a small saucepan over medium heat then when well mixed I boil and stir until thickened.
I then bring the chicken to oven pan, spice with chuckny spice, add some olive oil to pan. Turn oven to 165 degrees. When chicken slightly begins to grill, I add over the sauce. And then increase heat to 180 degrees until chicken is done.
Should I be doing something different to the sauce or chicken? Perhaps flowering the chicken? Or Thickening the sauce?
Best Answer
I would consider adding some soft brown sugar. The molasses content should increase the stickiness and thickness of the sauce overall. You may want to reduce the amount of white sugar to compensate.
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How do you make sweet and sour sticky?
Sweet and Sour SauceWhy is my sweet and sour sauce not thickening?
Top Tips. If the sauce isn't thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin.How do you make a sticky watery sauce?
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.What is the batter made of in sweet and sour chicken?
To make the batter for the recipe in a medium sized bowl combine 2 1/4 cups self-rising flour, 1/4 teaspoon white pepper, 1/4 teaspoon granulated garlic, 1/4 teaspoon salt, 1 1/2 cups of water, 1 egg, and 2 tablespoons of vegetable oil. Stir until this batter has a uniform texture.SWEET AND SOUR CHICKEN RECIPE | SWEET AND SOUR CHICKEN RESTAURANT STYLE | BY SPICE EATS
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Answer 2
You could also try adding a half ounce of pectin so it doesn't throw of the sweet/sour ratio. I use it in hot sauce all the time so it isn't runny or to watery. they sell it in the canning section of most stores.
Answer 3
Try Mul yeot (Korean corn syrup) or molasses (as suggested by ElendilTheTall). Consider replacing corn starch by potato starch which gives a texture stickier than corn starch.
They best way to get the exact stickiness is to try the ingredients in different quantities until you master your dish :).
Good luck.
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