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"Westernised" Chinese Food?

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May sounds rediculous with all the authentic chinese around, but I have just had the worst craving for some "western" chinese food.

General Tsos, sweet and sour chicken, lomain, etc. The real basics of what greesy crap you can find all over the states. If anyone has any recomendations ill travel far and wide, would even settle for a recipe.

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I'd love a Chinese American style take away but I don't think it exists. I can't even find a decent sweet and sour pork near me, lots of Thai restaurants make it but I've never found one I like. The sauce is always thin and bland, the pork is never breaded or fried, and it's usually not that good.

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Thais don't seem to have an interest in tangy food at all. After weeks of not being able to find pickle relish, I finally decided to make my own, and did a pretty good job of it if I do say so myself. I dressed a hot dog with some and a few of my friends were game to take a bite, and they made a face like they were chewing on a lemon rind. Likewise with sweet and sour pickles (gherkins, bread & butter chips).

You may have noticed how sweet the condiments are here, especially the mayo. It's just this side of cake frosting. Even the tartar sauce at the KFC is just super-sweet mayo.

So I think the sweet-n-sour Chinese carry-out will continue to remain an unserved market until such time as more folks develop a taste for it.

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So many recipes on the web....

Saw this one that says it's "original" - but who knows.

Looks at least something like what I am familiar with, based on ingredients and method.


General Tso'S Chicken (The Original Recipe)

Yield: 6 Servings


1/2 cup Cornstarch

1/4 cup Water

1 1/2 tsp Garlic - minced

1 1/2 tsp Ginger - minced

3/4 cup Sugar

1/2 cup Soy sauce

1/4 cup White vinegar

1 1/2 cup Chicken broth - hot

1 tsp MSG (optional)


3 lb Deboned chicken - dark meat (thigh, leg), cut into chunks

1/4 cup Soy sauce

1 tsp White pepper

1 Egg, whipped

1 cup Cornstarch

1 cup Vegetable oil (I'd highly recommend peanut oil)

2 cup Scallions - diced

16 dried Asian Hot chilies


To make sauce, mix cornstarch and water together. Add garlic, ginger,

sugar, soy sauce, vinegar and wine. Then add chicken broth and

M.S.G. and stir until sugar dissolves. Refrigerate until needed.

In a separate bowl, mix chicken, soy sauce and pepper. Stir in egg.

Add cornstarch until chicken is coated evenly. Add oil to help

separate chicken pieces. Divide chicken into small quantities and

deep fry at 350 degrees until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add

scallions and peppers and stir-fry briefly. Stir sauce; add to wok.

Place chicken in sauce and cook until sauce thickens. Add either

cornstarch or water as needed.

Serve with rice.

Serves 6 - 8


Personally, I'd cook the sauce separately until thickened before adding to the chicken, to help keep the chicken somewhat crispy.

I'd omit the msg as well (not a fan)... and would definitely use peanut oil - it makes a big difference.

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Going to give that one a go this weekend. There used to be a hole in the wall resturaunt in NY that made general tso's with this extremely thick and rich sweet sauce with hints of ginger and pepers and the chicken has a slight crunch. Probly 1600 calories for a small dish but my god it was pure heaven.

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Whatever you do stay away from Chow Soy from the Door2Door menu, I ordered a few days back and it was absolute crap.

Yes, i tried that place and it was dreadful. In Bangkok, the Chow Box does British chinese food, and they do the two types of sweet and sour pork: one with pork balls with seperate sauce and the one with deep fried strips of pork in flour with sauce (HK style). I use to order it through chefsXP delivery service, but they no longer list the Chow Box, so not sure if they are still in business. If you like the HK style sweet and sour pork, you can get it in the food court in indra square (pratunam market) - it's only 70 baht, and is the best sweet sour pork i have tasted in Thailand. Still not as good as chinese food in the UK, but very good. they also have other dishes, but their menu is limited.

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Then I guess you guys like Thai versions of Western food, but to each his own I guess smile.png

Invalid comparison.

American-Chinese cuisine has been developed by generations of Chinese-Americans since the days of the first transnational railroads, usually in and around the multitude of Chinatowns that came into existence as a result.

Are there any "Westerntowns" in Thailand?

In its proper form, American-Chinese cuisine is not versions or perversions of Chinese food made by non-Chinese Americans, such as you allude to Western food made by Thais in Thailand. It is Chinese cuisine that took a different evolutionary path when Chinese immigrated to America, due to availability of a different assortment of regional vegetables, herbs, and such.

However, some Westerners in Thailand have indeed come up with some worthy ideas, IMO, a fine example being the Thai-Sandwich thread here on TV.

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