Cook Sweet and Sour Chicken like Bonanza's Hop Sing
Now you can eat like a Cartwright!
Bet you didn't know that Victor Sen Yung published his own recipes! That's right... Bonanza's Hop Sing had his own cookbook full of instructions for wok cooking.
Released in 1978, "Victor Sen Yung's Great Wok Cookbook" featured over 200 recipes he learned over the years. It even gave notes regarding Chinese customs and phrases, while also educating about the history of Chinese cooking in the United States. For those who might not know their way around a set of chopsticks, the book also included explanatory sections about Chinese utensils.
Here's one recipe from the book, as published in the Lincoln Journal Star:
Sweet and Sour Chicken
1 pound chicken, cut into 1-inch cubes
1 Teaspoon MSG
1 Teaspoon soy sauce
1/4 Teaspoon salt
1/2 Cup flour
2 Eggs, beaten
1 Tablespoon cornstarch
1 Cup sweet pickles
1/2 Cup water
Oil for deep frying
1/2 Cup vinegar
1/2 Cup Sugar
Combine MSG, soy sauce, and salt to form a marinade.
Blend flour and eggs into smooth batter. Marinate chicken for 15 minutes. Remove chicken from marinade and dip into batter mixture, coating it well on all sides. Mix cornstarch with 1/4 cup water. Deep fry chicken in wok or skillet until golden brown. Drain and set aside. Drain oil from wok. Add vinegar and 1/3 cup water. Then add sugar and simmer until it dissolves. Remove the chicken to the mixture and stir-fry until sauce thickens.
Note: You may substitute 1 1/2 cups sliced celery, onion chunks and bell peppers for sweet pickles.