Comments on: Sweet and Sour Chicken 1 (Tangsuyuk in Korean) http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/ A Practical Guide to Korean Food and Korean Fusion Food Wed, 19 Nov 2008 03:59:05 +0000 http://wordpress.org/?v=2.1.3 By: Steamed Pork Ribs (Dwaeji Galbijjim in Korean) -Instant Sauce Version at My Korean Kitchen http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-26 Steamed Pork Ribs (Dwaeji Galbijjim in Korean) -Instant Sauce Version at My Korean Kitchen Fri, 06 Oct 2006 02:35:28 +0000 http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-26 [...] “Jjim” means boiled or steamed. So if you just like the galbi that is cooked on the grill or pan, that isn’t jjim. Making this meal took the longest time in my cooking life.(Even longer than Sweet and sour chicken) Yet since I used my magic rice cooker, I didn’t need to fry or stir anything. Thank God. It really made cooking easy. [...] […] “Jjim” means boiled or steamed. So if you just like the galbi that is cooked on the grill or pan, that isn’t jjim. Making this meal took the longest time in my cooking life.(Even longer than Sweet and sour chicken) Yet since I used my magic rice cooker, I didn’t need to fry or stir anything. Thank God. It really made cooking easy. […]

]]> By: John http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-32 John Sun, 08 Oct 2006 06:57:55 +0000 http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-32 Hi, I just cooked this and the batter turned out totally diferent.It didn't "stick" at all.Did you leave out flour in the ingredient list?I didn't have any flour at home so I couldn't add any. Still yummy though.The sauce had a nice consistency. Cheers, John. Hi,

I just cooked this and the batter turned out totally diferent.It didn’t “stick” at all.Did you leave out flour in the ingredient list?I didn’t have any flour at home so I couldn’t add any.

Still yummy though.The sauce had a nice consistency.

Cheers,
John.

]]> By: sue http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-33 sue Sun, 08 Oct 2006 07:51:25 +0000 http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-33 Hi, John It's sad to hear that it didn't turn out as you hoped. I didn't add any flour when I cooked. It was a bit runny for me too. Did you at least fry the chicken O.K? If it was very runny, I think you should add more starch but one spoonful at a time. I will make an updated recipe soon, since it is quite a popular meal. So please check for the new recipe again. Take care, Sue Hi, John

It’s sad to hear that it didn’t turn out as you hoped. I didn’t add any flour when I cooked. It was a bit runny for me too. Did you at least fry the chicken O.K? If it was very runny, I think you should add more starch but one spoonful at a time.

I will make an updated recipe soon, since it is quite a popular meal. So please check for the new recipe again.

Take care,
Sue

]]> By: John http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-36 John Sun, 08 Oct 2006 14:58:04 +0000 http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-36 Hi, Yes,it fried fine,just there was no batter to speak of when I made it. Still,I look forward to the updated recipe.Think I'll try the mushrooms on rice recipe next. I like your site.The step by step photos make it easy to follow ^^ Cheerio, John Hi,

Yes,it fried fine,just there was no batter to speak of when I made it.

Still,I look forward to the updated recipe.Think I’ll try the mushrooms on rice recipe next.

I like your site.The step by step photos make it easy to follow ^^

Cheerio,
John

]]> By: Sweet and Sour Chicken 2 (Tangsuyuk in Korean) at My Korean Kitchen http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-54 Sweet and Sour Chicken 2 (Tangsuyuk in Korean) at My Korean Kitchen Tue, 24 Oct 2006 08:57:29 +0000 http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-54 [...] Last night, I made sweet and sour chicken. As I promised previously here is the upgraded recipe. It was really good. My best tangsuyuk ever made (I have only tried it 3 times so far ) [...] […] Last night, I made sweet and sour chicken. As I promised previously here is the upgraded recipe. It was really good. My best tangsuyuk ever made (I have only tried it 3 times so far ) […]

]]> By: Dee http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-9280 Dee Fri, 14 Mar 2008 22:50:30 +0000 http://mykoreankitchen.com/2006/10/03/sweet-and-sour-chicken-tangsuyuk-in-korean/#comment-9280 Yummy! I made mine with tofu and oven-fried it. This is a nummy recipe. Here's how I got around the runny batter problem... -Coating batter (mix -well- all all wet ingredients into a bowl and leave the starch in another bowl.) * Starch powder 165 ml (Sorry I don’t have a scale.) * Water 150 ml * 2 Egg white * Olive oil - 2 tbsp Battering the chicken: (Line a cookie sheet with wax paper so you don't have to clean up a mess.) Take a piece of the chicken out of the marinade and dip it into the egg mixture and then into the starch. Then dip it back into the egg and let the excess drain a bit. Lay it on the cookie sheet and got for the next piece. When you start to cook your pieces, start with the first ones you dipped. They've had time to create a batter that has stuck to your chicken. If you find that the batter flavor isn't strong enough, I'd suggest putting the same spices as the marinade into the starch or egg mixture. Hope this helps :) Yummy!

I made mine with tofu and oven-fried it. This is a nummy recipe. Here’s how I got around the runny batter problem…

-Coating batter (mix -well- all all wet ingredients into a bowl and leave the starch in another bowl.)

* Starch powder 165 ml (Sorry I don’t have a scale.)
* Water 150 ml
* 2 Egg white
* Olive oil - 2 tbsp

Battering the chicken:
(Line a cookie sheet with wax paper so you don’t have to clean up a mess.)
Take a piece of the chicken out of the marinade and dip it into the egg mixture and then into the starch. Then dip it back into the egg and let the excess drain a bit. Lay it on the cookie sheet and got for the next piece.

When you start to cook your pieces, start with the first ones you dipped. They’ve had time to create a batter that has stuck to your chicken.

If you find that the batter flavor isn’t strong enough, I’d suggest putting the same spices as the marinade into the starch or egg mixture.

Hope this helps :)

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