Sup All,
So doin the asian theme again and had a question. I seen somebody using a tempura batter like a cake mix for orange chicken. I did my sweet and sour chicken with an egg wash and flour because i didn't have corn starch last time. This time I was gonna use the corn starch like the recipe recommended. Thoughts on batter vs dry and flour vs corn starch vs tempura?
I went ahead and got a 4 lb pork shoulder this time after much debate. I am gonna use some for pork fried rice making char siu and the rest I' am gonna use for sweet and sour. Thoghts?
So doin the asian theme again and had a question. I seen somebody using a tempura batter like a cake mix for orange chicken. I did my sweet and sour chicken with an egg wash and flour because i didn't have corn starch last time. This time I was gonna use the corn starch like the recipe recommended. Thoughts on batter vs dry and flour vs corn starch vs tempura?
I went ahead and got a 4 lb pork shoulder this time after much debate. I am gonna use some for pork fried rice making char siu and the rest I' am gonna use for sweet and sour. Thoghts?