咕老肉

Sweet and sour pork is originally made of pork, since long ago,
pork has been replacing by chicken on our dining table,
this is all due to there was once pork related disease was spreaded widely in Malaysia.
We're awared of this disease and decided to cut down pork consumption.

When I was small, everytime my mom "off duty", she would bring us to "mix rice"
stall, and I've never forgot to pick sweet and sour pork as one of my choice,
(my mom allow us to pick max 3 dishes with our rice, so until now
I restrict myself to pick only 3 dishes, but she is right I can't finish if I had picked more than 3).

After I tried on sweet and sour pork in so many restaurant,
the crispiness and taste of the sauce is the vital to create its awesomeness.
I admit this is totally a pieces of cake in most of the restaurant in Malaysia,
but not in UK, their sweet and sour pork texture is awful as well as their "special" sauce.

Last week, (yeah is was last week, I'm an ever-procastinate person)
I made it successfully, I burst in tear (just kiding)…

As I could remember, the sauce is majorly composed of,
tomato sauce, chili sauce (maggie chili would be the best), sweet plum sauce,
with a ratio of 1:1:1, and I added all 3 big spoons, followed by little vinegar,
sugar and a weebit of salt.

I dipped the diced chicken into egg followed by corn flour,
fried chicken till its cooked then serve it with the slightly cooked sauce.

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