Sweet and sour chicken picture12/7/2023 I like to supplement white vinegar with a few dashes of a German vinegar called Essig Essenz, which is a super concentrated vinegar with a great flavor and you only need a tiny bit of it. That’s the way my mom made it for our family and it was always a favorite.Īn important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.” The proper balance is essential.Ĭider and balsamic vinegar aren’t quite strong enough, use the strongest vinegar you have. There are many variations of it and for this recipe we combine the slightly spicy flavor of bell pepper with the sweetness of pineapple, a fabulous combination. ![]() Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. That’s really all it needs!īut it’s also fun to serve it alongside some other Asian dishes.Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple. My favorite way to serve this sweet and sour meatballs recipe is simply over white rice. Defrost before reheating in the oven, stovetop, or microwave. However, if you’re in a rush, the dish reheats just fine in the microwave.įREEZE these easy sweet and sour meatballs in an airtight container for up to 3 months. This will help the meatballs retain their juicy consistency. The best way to reheat meatballs is in the oven, for 8-10 minutes at 350☏. Sweet and sour meatballs will last in the fridge for up to 4 days if stored in an airtight container. However, I will make this recipe and then keep them warm in a crock pot set to warm. This recipe comes together so quickly that I don’t have a crock pot version.
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