Today we have a recipe for sweet and sour chicken Hong Kong style, if you’ve never heard of this before is basically battered chicken, that’s deep fried until piping hot in the middle and crispy on the outside, then placed into a sweet and sour sauce cooked typically with onions, peppers, carrots and pineapple, in the top 10 most ordered in a takeaway or takeout in our experience, personally I prefer it with pork, for me it just works better, but again that’s just preference. We have done a version of this recipe before, but its more of the old school variation, if you’d like to watch it, here it is.    • Ziangs: Sweet and Sour Chicken Hong K...  

The written recipe: https://www.chinandchooscookeryschool...

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If you're anti MSG, then this is not the place for you, 20 seconds of research will show you its safe, to the point that there are now psychological studies on why people believe that monosodium glutamate is bad for you, when the medical and scientific community say its safer than salt, fat and sugar, and no, you're not allergic to it as that's impossible, "I know my body" isn't a valid argument. The reason is in order to be allergic, a protein or molecule with a similar structure and size to a protein needs to be present in ordered to illicit a response from an MHC molecule or other immune components, the sodium doesn't interact with these and glutamate can't because its an amino acid, its psychically too small. MSG doesn't actually exist in food because it breaks down in to one glutamate and on sodium ion when in contact with an aqueous solution, you don't eat MSG, you eat 2 things that are naturally occurring in most foods glutamate and sodium, and the components of MSG are made from cassava root and tapioca, they are the same exact same as that found naturally in food, your body cannot tell the difference.

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00:00 Introduction
00:44 Vegetable preparation
02:44 Chicken perparation
03:15 Dry batter mix
06:59 Deep frying the chicken
07:57 Our cookbooks
08:23 Making the sauce
10:22 Outro and useful tips