SWEET AND SOUR CHICKEN
Homemade crispy sweet and sour chicken with a better-than-takeout sauce made from store cupboard ingredients! Ready in 25 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 25m
Number Of Ingredients 22
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
- Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
- Whilst the chicken is cooking, you can start on your sauce.
- Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
- Add the peppers and cook for a further minute.
- Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juicand stir. Bring to the boil, and then turn down the heat and let it bubble (stirring every so ofteuntil slightly thickened.
- Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
- Serve with boiled or fried rice and a sprinkling of sesame seeds.
Nutrition Facts : Calories 634 kcal, Carbohydrate 78 g, Protein 26 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 136 mg, Sodium 1086 mg, Fiber 4 g, Sugar 47 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
FAVORITE SWEET-AND-SOUR CHICKEN
I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it "favorite chicken" at our house! -Lori Burtenshaw, Terreton, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside., Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm., Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.,
Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 571mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 26g protein.
BEST EVER SWEET & SOUR CHICKEN
I tried some recipes for making sweet & sour sauce for chicken balls, while they were pretty good I quickly realized with a few tweaks and additions it could make the ultimate sweet & sour!! So I made some up, fried some chicken and then threw the chicken in the sauce.... WOW!!! What a great taste!! I would like to thank lorac for the inspiration on the sauce, http://www.recipezaar.com/26230
Provided by burtmunch
Categories Sauces
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Add the oil, sugar, and vinegar to a small saucepan set on 1/4 full heat stirring until sugar dissolves in vinegar, then add the pineapple juice.
- Add the paprika and other spices followed by the ketchup, then the water.
- Turn up the heat a bit and stir frequently almost bringing to a boil for 2-3 minutes.
- Add cornstarch and flour, use a whisk to make sure no clumps form. Toss in the green peppers.
- Keep on low heat stirring occasionally, cook your chicken however you like it, I fry mine. If your sauce starts getting a bit to thick don't worry just add a small amount of water and stir.
- When you're finished cooking your chicken cut it up and toss it in the sauce which should now be almost ready. Cook it in the sauce for 4-7 minutes.
- Remove from heat and enjoy! For best results eat it all the day you make it.
Nutrition Facts : Calories 633.2, Fat 34.2, SaturatedFat 7, Cholesterol 92.8, Sodium 1010.8, Carbohydrate 49.3, Fiber 1.1, Sugar 38.8, Protein 31.9
SWEET & SOUR CHICKEN
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up
Provided by John Torode
Categories Dinner, Starter
Time 1h5m
Number Of Ingredients 13
Steps:
- For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
- Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
- Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.
Nutrition Facts : Calories 654 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
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- Put the cornstarch in a bowl and the beaten eggs in another bowl. Lightly season the chicken with salt and pepper. Dip the chicken pieces into cornstarch, coating all sides, and then dip them in the beaten eggs.
- Heat the oil in a large skillet over medium high heat. Brown the chicken on all sides in batches, being careful not to overcrowd the pan. Transfer the chicken to a paper towel-lined plate.
- Add the bell peppers to the skillet and cook for 4-5 minutes. Add the green onions, stir to combine, and add the chicken and pineapple.
- In a bowl, combine the sugar, pineapple juice, vinegar, ketchup, soy sauce and garlic powder. Stir until the sugar is dissolved. Pour the sauce into the skillet and stir to coat the chicken and vegetables. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes, stirring a couple of times.
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