OK, so i finally got around to trying this out and with a reference bag from a TJ:s pack (brought the sauce bags home from last trip to the US and threw out the chicken) I got pretty close. Next time is for the sons birthday so i hope I'll get even a bit closer still.
Anyway the youngest had 3 helpings and shone like the sun!
So, BIG THANKS to all for the help!
Did you discover any improvements to the ingredient list or the web recipe we found? (I think my son might be a fan also...)
Well, this may not be applicable to you since i basically use Swedish ingredients and not all are the same. My boy is 5 and not too fond of spices, mind you.
For the glaze i mainly went by the web recipe.
Next time i will (for the glaze):
- Back off a little on the chilli bean paste
- Exchange the mandarin peel zest and use fresh squeezed mandarin orange juice instead (we added juice this time to, but the bitterness of the zest came through a bit anyway)
- We used a bit more sugar (that may be from my miscalculating cups to deciliters and approximating though)
- We increased the amount of broth
- Maybe find a lighter soy sauce
I'll also use bigger chicken pieces, less batter and a wider pan (this was our first time ever deep frying anything, tells you a bit about Sweden, doesn't it?)
OK, so i finetuned the recipe for the glaze while i had yesterdays version fresh in memory.
Compared to the web recipe found by ajrh above :
- No mandarine orange zest
- Add juice from 1 1/2 mandarine orange (wife squeezed so not until dry)
- Slightly less soy
- 1/2 of the chilli bean paste
I let the glace reduce a bit (not much simmered for like 15 minutes)
This brought us very close to the TJ:s version.
We had a bonus kid here today and all ate with good apetit. The connoiseur (my 5 year old) said this version was better than yesterdays.
I'll have to save this recipe for the future. Nowadays we pretty much eat vegetarian but I hope, when our small one grows up, the carnivores will outnumber the vegetarians
Thanks for this, Robin!
Relatively cheap way to have Chinese in Sweden and i gotta admit. The home deepfry version is a lot better (albeit less good looking) than what we are used to.
I might actually try to make proper french fries one day...
Good luck on turning the girlfriend!
Oh, while i remember, the recipe and TJ:s ingredient list calls for brown/thigh chicken meat. I tried this and breast and the thighs i feel were better.