We Americans love our fried chicken and just about everything sweet. So it's not surprising Chinese dishes landing in the United States have evolved into gloppy, sticky, syrupy, deep-fried Chinese-American chicken takeout. But we can make two of our favorite chicken fixes better at home if we learn a few things. To start, the difference between orange chicken and General Tso's chicken appears after the battering and frying: It's all in the sauce. (more...)
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