This isn't just sweet and sour!The tomatoes are refreshing and has a great aftertaste.Sweet and sour chicken goes well with avocado!You can eat it on a plate like in the picture, but my family likes to eat it on rice. Recipe by Mi

I was absolutely blown away by a delicious pork dish that my friend had made, so I changed the pork to chicken and added oyster sauce and garlic to make my own version.When adding the sake to the frying pan, you can turn off the heat temporarily if you're worried about the alcohol flaring up. Recipe by Raby

Green bell peppers and eggplant were in season this summer and autumn in my garden!I added some chicken breast that was on sale for around 100 yen ($1) to make dinner!It looks like sweet and sour pork so I cooked it using a similar sauce. It'll taste better when cooled if you use just a small bit of sauce. It's delicious in bento, too!-It's nice even without doubanjiang spicy bean paste!-Substitute chili oil or ichimi togarashi (japanese red chilli pepper) for the doubanjiang spicy bean paste.-Adding extra bamboo shoot, carrot, onion and shiitake mushrooms would be perfect. Like sweet and sour pork!-Do not stir fry the bell peppers too long or they'll lose their crunchiness.-Reduce the sauce at the end so that ketchup and vinegar are less acidic. Recipe by moj

I wanted to create an accompaniment to rice that would whet the appetite even on days when I'm not up to eating that much. The vinegar also helps combat fatigue.Coating the chicken lightly in katakuriko helps to thicken the sauce. Bring the stew to a boil after adding the seasoning ingredients in Step 9, then reduce to low-medium heat. Recipe by abichi

Ever since I was a child, I liked to putter around in the kitchen. Sometimes I watched my late mom cooking. Most of the time she asked me to do this and that. I can still hear her voice telling me to peel or chop something. Growing up, I was blessed with a warm family and a home full of delicious dishes. My mother was always cooking something. Spicy rendang, stir-fry, seafood dishes, oh, how I'the love to return to that state of bliss when my parents were still alive and we could have a normal dinner together, chatting about mundane stuff.I am grateful for those memories. Now I am passing them to my kids. They are no stranger in the kitchen and in a way I am happy because my mother would love this.I learned (and am still learning) cooking by trial and error. The internet has opened my eyes to plenty of food around the world, but sometimes I yearn for the familiar, like this sweet and sour sauce. Being an Asian, we naturally collect tomato and chili sauce sachets from take-outs so we always have some around the house.#givingthanks

I saw some ground chicken breast on sale! Chicken has a pretty light flavor to it, so when I decided to change half of the meat to pork, I ended up with especially tasty meatballs!This meaty and hearty dish lets you enjoy the taste of chicken without the greasiness of an all-pork recipe.If you like your meatballs chock-full of meat, reduce the amount of onions.If your onion seems to be on the watery side, make sure to squeeze the moisture out after chopping.After pouring the sauce onto the meatballs, simmer well to get rid of the acidity from the ketchup and vinegar.These are also good without doubanjiang! Recipe by moj

MY VERSIONASIAN FUSION DISHA GREAT COMBOQUICK AND EASYDELICIOUS CRANBERRY SAUCELOVING IT

So crispy, sweet and tangy that you'll enjoy every time you make it

Chicken is pounded until extremely tender, and then the remaining tatters are deep fried in a seasoned dredge to create unique shapes and textures. The chicken is served with a tangy duck-style sauce.

It's a delicious recipe that's even better than what you'll find in a Chinese restaurant!I recommend using chicken thighs!!Use a small amount of oil to fry the chicken and make it nice and crispy♪The yu lin chi sauce tastes better if you let it rest for more than an hour rather than using it right away.　Finely mincing the garlic gives the yu lin chi sauce a wonderful fragrance and makes it taste even better. Recipe by Eiyoushino recipe

I always buy those fancy sweet and sour sauce bottles that Heinz makes. But i thought to myself, why not do it from scratch on my own? At least you get to know every single ingredient.

I had a craving for Taiwanese food, so I recreated a flavor I had at a Taiwanese restaurant. This is a standard dish in our home.Cook the chicken slowly over medium heat since it takes time to cook through. In Step 7, thicken the sauce to desired consistency. Be careful not to create lumps. Recipe by Mizorecchifan