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4
Easy
By Ken Hom
Published 1998
I am convinced that this dish is a concoction of some Westernized Chinese restaurant. In China, chicken is considered to have such a delicate flavour that it would be a travesty to flavour it with a sweet-sour sauce: beef, yes; pork, yes; chicken, and especially chicken breast, no. Again, I imagine a proprietor thinking, ‘Westerners love sweet-and-sour pork; why not chicken, of which we have many leftovers?’
Here I offer a more balanced, more authentically Chinese approach: the swee