To most of us, sweet and sour pork is synonymous to Chinese food. I remember how it was always a part of family dinners at our favourite Chinese restaurant. The crispy pork pieces were topped with a perfectly balanced sweet and sour sauce mixed with crisp vegetables. It always comes as we expect it and never fails to satisfy.
My two kids always order Katsu Curry in Wagamama. The plate comes with a rather large (American) football shaped mound of rice, two crumbed chicken pieces flanking the rice and salad leaves. The brown curry sauce drapes the meat and the rice in a rather unappetising fashion. Nevertheless, the taste speaks for itself and it never fails to satisfy.
It was love at first bite when I first had Bon Chon fried chicken. The thin crisp crust intrigued me so much. The glaze was delicious but I found that the hot and spicy flavourered wings burn and the soy garlic lacks excitement. The new honey citrus (this is not available in all Bon Chon outlets) is the one for me. The tangy and sweet glaze works perfectly with the crusty fried chicken.
It has been four years since I've started this blog and it has been a wonderful journey. I thank everyone who often come to visit, those who leave comments, those who cook from the recipe and those who do and come back to tell me about it. The blog has become a big part of my life and I am very thankful for it.
