OrangeJuiceAlibi: I used to never be able to get rice vinegar, so I used to use pineapple juice and a little bit of malt vinegar. Just in case anyone else doesn’t have rice vinegar.
Also why do people say 5g of garlic? Most people don’t measure ingredients like that, and I think “one clove” is a better for most people.
Good recipe and gif though.
tee349: Brown sugar, not white sugar. Adds color and deeper flavor.
WandersFar: Corn flour is British for cornstarch for any confused Muricans out there.
Would it be awful if I substituted just regular old AP instead? Would the texture be ruined or is it close enough? Any other grain substitutions that would work?
killahill79: Is corn flour same as corn starch?
AndyInAtlanta: Isn’t the garlic being added to early in this recipe? It looks burnt to me by the time the pork is added back in.
Kenshin1340: If you wanna add some spice, substitute the ketchup for gochujjang (Korean spicy red paste)
Also more sesame seeds bc they’re bomb, and sub what looks like a meager amount of olive or vegetable oil for sesame oil.
FightGar: Perfect for dumping on the heads of those god damn Mongorians
InactiveBeef: They burned the garlic.
caitlinisgreatlin: Well for me personally I have a ketchup phobia, and I know darn well s&s pork doesn’t typically use ketchup. I need an alternative because of both of those reasons.
nuplsstahp: Why is everyone so shocked and dismissive at ketchup? It’s a common ingredient in sweet and sour sauce. I guarantee any takeaway sweet and sour sauce you’ve eaten has been made with ketchup, both in western countries and in many places in Asia. Ketchup is primarily tomatoes, vinegar and sugar, all of which fit right in to the recipe.
Don’t act so dismissive because you see an off the shelf product.
Pedrodlt: Can I substitute chicken for the pork? I want to make this but my girlfriend is Muslim.
Volkerballoon: What pork meat is the recipe using?
Ttytkmn: I love that I posted [this](https://www.reddit.com/r/GifRecipes/comments/74tb7h/sweet_and_sour_pork/) here like 2 weeks ago and it got no attention. First and last time making a recipe gif. -_-
Helena253: amazing how sweet and sour sauce goes really good together with lots of food! Great recipe!
enginexnumber9: Your dredging technique could use some work. Get a basket you maniac, you don’t dredge shit with tongs, unless you enjoy fried globs of corn starch.
hihough: As a kid I always just wanted the fried pork part. And I’d drive my mom nuts eating it off the paper grocery bag midway through this process.
ramobara: I love ketchup, but the ketchup ruins this recipe. Any alternatives?
itsbagelnotbagel: Wtf is ketchup doing in there
PickleMorty420: On dey heads
VaguelyShingled: Looks good, going to make this tonight.
nekoace: Anyone else read thatin gordon ramseys voice?
Hammonkey: I prefer the bright red sweet and sour pork. how do I make THAT?
unforgivablesinner: tbh last year I saw a documentary style program and the presenter stayed with a Chinese family, and when the lady of the house made dinner, she indeed added quite a big portion of ketchup to her sweet-sour sauce, and that was the normal method for them. I think it was half a large bottle of ketchup to a whole pineapple or something.
I can’t seem to be able to find the vids online (they’re not english)
blacksoxing: ITT: Non-Americans getting frustrated at Americans, Americans having no idea why everything is metric, and everyone agreeing the garlic was burnt.
TofuSquares: The rice at the end looks so mushy
theresjaybles: “You Kno w so many people divided in this world, can we just agree that this sweet and sour chicken looks delicious and start rebuilding from there?” (r/oldpeoplefb)
Summoarpleaz: I don’t deep fry at home because I find it just too much of a hassle. I have a question tho— can you use a plastic spoon to scoop up the fried pork? Maybe it’s silicone, but I would think plastic is a non starter yes?
VadimH: I hate when things like this don’t include measurements
zuccah: For perfectly fried americanized-chinese chicken and pork, I found that the following recipe is stunningly good and restaurant quality:
* Marinade:
1lb of pork or chicken, cut into 2″-3″ long 1/2″ wide strips.
1 tsp salt
1 tsp garlic powder
a pinch of ground black or white pepper (white is traditional)
1/4 cup of water
1 tbsp of mirin or rice wine (optional, but recommended)
* Marinate the chicken or pork for 30-60 minutes, covered, in the refrigerator.
* For the batter, mix the following ingredients in a large bowl, **adding the baking powder last**:
1 tsp salt
1 tsp garlic powder
1 egg
1 cup of water
a pinch of ground black or white pepper (white is traditional)
1/4 cup of corn starch
3 tbsp oil (vegetable, canola, or peanut)
1+1/4 cup of of flour
1 tbsp of baking powder
* Heat oil to ~370F (350-375 is fine)
* Mix the marinade+chicken or pork right into the batter bowl.
* Using a toothpick or bamboo skewer, stab pieces of meat and carefully drop them into the hot oil, it’s best to do 4-5 pieces at a time, so as to not drop the temperature of the oil too much.
* Bits of batter will start to come away from the meat, using a [spider](https://en.wikipedia.org/wiki/Spider_(utensil)) or slotted spoon, scoop out the extra bits of batter, while carefully “tossing” the meat through the oil to ensure even cooking.
* Once the meat is a very light golden brown (usually about 1-3 minutes) and the batter has solidified, use your spider or slotted spoon and take the meat out of the hot oil, juggling the meat in the spider/spoon/fry basket to shake off excess oil, let the meat rest away from the oil (in the spider/slotted spoon/fry basket) for 1 to 2 minutes.
* Put the meat back into the oil, cook until a dark golden brown, usually 3-4 minutes, remove from oil and place on paper towels.
The final result should look similar to [this.](https://www.gourmandize.com/media/qhmao_crop.jpg/rh/chinese-chicken-fingers.jpg)
edit: [Here’s my own personal picture of when I made these chicken fingers.](https://i.imgur.com/sXwFMAW.jpg)
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ricchh: Can anyone think of a way to make this low-carb friendly?
Smilingaudibly: God there is so much sugar in this
brahman1004: Go vegan.
sygede: How many freaking sugar is that? I feel like I need to not eat for 5 days
microfortnight: garlic should be added to the fry pan after the peppers…. I would worry about the garlic burning accidentally if my pan was too hot and giving a bitter flavour to the dish
also…things were pretty good you until “ketchup”
instead, I think maybe just a small (7 oz) can of tomato sauce or some tomato paste mixed with a bit of water and more spices and vinegar. “ketchup” varies greatly in style, taste and quality depending on location and store and shouldn’t really be in a recipe
syndus: ketchup? hahaha, this is crap
