By J.M. Hirsch, The Associated Press | April 3, 2015
There is just something disgustingly delicious about sweet-and-sour chicken, that deep-fried, sugar-slathered staple of Asian take-out. No matter how bad I know it is for me — and how badly executed the dish usually is — I still manage to crave it regularly.
So I decided to see whether I could do better by creating a similar dish that would satisfy my sweet-and-sour urges without leaving me feeling guilty.
The sauce was easy. Rather than red food colouring and corn syrup, I went with a simple blend of red wine vinegar, soy sauce, hot sauce and just enough sugar to strike a pleasant sweet-savory balance.
But then I flipped things around a bit. Rather than trying to come up with a heathier battered chicken, I decided to make a vegetarian version. I came up with a flavourful and crunchy almond coating for roasted cauliflower.
To continue reading this article and to access the recipe, click on this link: via A healthier (vegetarian) twist on sweet-and-sour chicken | The Chronicle Herald.