Most Chinese chefs use egg white only. However, in reality, the difference in the result is insignificant, either using egg white only or a whole egg.

You are welcome.

Hi Sunny,
The sauce is supposed to use it to coat the chicken during cooking and hence is so thick.
You can add some water to it and bring it to a boil to use it as a dipping sauce.

Thanks,

KP Kwan

If we prefer to have the sweet sour sauce as a dipping one separate.

As it is …is way too thick .
Is there a formula recipe for dipping sauce. Please advise.

THANKS. Sunny.

Dear Mr Kwan.

Thanks for your quick response. I will try your method mentioned. Any way beside some white spots… the taste was spot on n my family did enjoyed this dish.

Thanks Again.

Hi Sunny,
I am trying to visualize how the problem is.
Try to dip into the egg, then flour then shakes off the excess. Deep fry immediately before the surface is getting wet again due to the flour being absorbed by the eggs.
Hope this is the reason, and this works.

Thanks.

KP Kwan

Thus is Sunny Lim. I had tried this dish and had encountered this matter.

I did dusted the flour after I had dip into the egg but after deep fried there are quite a fair share on White spots of flour on my chicken after frying.

I did make effort to remove dusted flour before frying.
What can be the reasons.

I do not has a cooking termometer but I had make effort to observe that my oil was hot too.
And my duration of frying was monitored too.

Need your direction on above.

Thanks Mr Kwan.