I just saw the new documentary about this dish on Netflix. And this made me want to try it out tomorrow. However, I am struggling to find a convincing recipe for the sauce.
Many americans who posts recipes for this, almost makes it into a barbecue sauce. Mixing nearly ten different liquids. Like cooking wine, hoisin sauce, sesame sauce, light soy sauce, dark soy sauce, rice vine vinegard, oyster sauce, tomato purree and more.
I know this is not the way high quality chinese food is made. Because they pretty much stick to two or three saue combinations. So what is the basic core ingredients of the sauce?
Atleast its supposed to have rice wine vinegard and a little bit of sugar, fried with dried chilis. In addition to fresh ginger and garlic. But what else is needed?
The good versions of this dish has a red colored sauce. Which means you probably shouldnt have hoisin sauce or dark soy sauce in it. Even light soy sauce will almost imediatly turn it brown. And was tomato puree ever a real part of this?
Also. How do you fry the chicken in the most chinese way possible? Many of the recipes are too complicated here.