CHINESE SWEET AND SOUR CHICKEN
A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.
Provided by Traveling_Is_Love
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
- Add chicken breasts to marinade and stir to coat.
- Pour the marinade and chicken into a 9x9-inch square baking dish.
- Cover and marinate chicken in the refrigerator for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g
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.
CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN
Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.
Provided by Parkers Mom
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinde together and add chicken.
- Marinate chicken in refrigerator from 1 hour to 24 hours.
- Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
- Remove chicken from marinde.
- Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
- Stirring often for 15-20 minutes or until thickened.
- Dip chicken pieces into batter and fry until golden brown.
- You can then place the chicken into the sauce or use the sauce as a dipping sauce.
Nutrition Facts : Calories 640.1, Fat 16.3, SaturatedFat 8.6, Cholesterol 202.1, Sodium 686.3, Carbohydrate 88.5, Fiber 1, Sugar 56, Protein 33.3
SWEET AND SOUR PORK/CHICKEN
This is one of the most popular dish on our menu...right up there with General Tso's. The sauce in our version is not super sweet so adjust the amount of sugar to your taste.
Provided by NavyDoc13
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine 2 tbs soy sauce, 1 tbs rice wine, and meat in a bowl. Stir to coat & let marinate for at least 10 minutes.
- Mix in a small bowl, vinegar, brown sugar, ketchup, water, 1 tbs cornstarch, 2 tsp soy sauce, and chili garlic sauce. Set aside.
- Remove meat from marinade. Dip meat in egg wash, drain excess, then dredge in cornstarch and shake off the excess.
- In a wok or deep fryer, heat oil to 360 degrees. Fry meat a few pieces at a time to not drop temperature, turning occasionally until golden brown, about 3 minutes. Remove and drain on paper towel. Repeat process for remaining meat pieces.
- Sautee onions and bell peppers until onions are translucent, add sauce, cook sauce over medium-high heat, stirring, until boils and thickens then stir in pineapples and meat. Reduce heat and simmer for 5 minutes.
- Place meat on a bed of rice & top with sauce.
Nutrition Facts : Calories 349.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 911.4, Carbohydrate 34.6, Fiber 1.1, Sugar 29.4, Protein 19.8
EASY SWEET & SOUR CHICKEN
Ditch the takeaway and make our simple sweet and sour chicken recipe. This speedy Chinese-style rice dish is ready in under 30 minutes and packed with zingy flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
- Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
Nutrition Facts : Calories 305 calories, Fat 2 grams fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 1.63 milligram of sodium
CHINESE SWEET AND SOUR CHICKEN RECIPE
Serve our Chinese Sweet and Sour Chicken Recipe any night of the week. Our Chinese Sweet and Sour Chicken Recipe is an easy variation on a classic dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook rice as directed on package, omitting salt.
- Drain pineapple, reserving juice. Mix dressing with reserved juice; pour half into large skillet. Add chicken; stir-fry 8 to 10 min. or until done. Add vegetables and remaining dressing mixture; stir-fry 2 to 4 min. or until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pineapple; stir-fry 1 to 2 min. or until heated through.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 370, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SWEET AND SOUR CHICKEN
I found the recipe for Sweet and Sour Pork in "What's Cooking Chinese" and altered it a bit to use chicken instead. It's very tasty and addicting, and makes an excellent family dinner.
Provided by Richii
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
- Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
- Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
- After it is almost smoking, lower the heat slightly.
- Then dip the pieces of chicken into the batter and cover them in the batter.
- After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
- It's acceptable to do the chicken in batches instead of all at once.
- Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
- Drain all but roughly 1 tablespoon of oil from the wok.
- Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
- Remove the vegetables from the wok with a slotted spoon and set them aside for now.
- Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
- Bring the wok to a boil and stir the sauce until it is thick and clear.
- Cook it for about 1 minute, then return the chicken and vegetables to the wok.
- Cook all of this for 1-2 more minutes, and then serve with rice or noodles.
Nutrition Facts : Calories 490.7, Fat 9.2, SaturatedFat 2.1, Cholesterol 36.3, Sodium 324.1, Carbohydrate 86.8, Fiber 3.6, Sugar 51.1, Protein 17.1
SWEET AND SOUR CHICKEN
Haven't tried this yet either, but it's a must-order when we go to Chinese food, so looking forward to giving it a try. Adapted from mykitchencafe.blogspot.com
Provided by lawmama
Categories Chicken Breast
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Cut boneless chicken breasts into chunks.
- Season with salt and pepper.
- Dip chicken in cornstarch and then in beaten egg.
- Fry in a little oil until brown but not cooked through.
- Place in a single layer in a baking dish.
- Mix sauce ingredients (last five ingredients in the list) together and pour over chicken.
- Bake for one hour at 325 degrees. Turn chicken every 15 minutes.
- About 45 minutes before chicken is done, prepare rice according to package directions.
- If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 576.3, Fat 15.8, SaturatedFat 2, Cholesterol 119.7, Sodium 451.4, Carbohydrate 85.8, Fiber 1.6, Sugar 33.1, Protein 21.2
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
SWEET AND SOUR CHICKEN
This chicken reminds me of sesame chicken from the local Chinese restaurant, only made with a sweet and sour sauce instead of sesame sauce. You may want to double the sauce for extra sauce for dipping or to put on rice.
Provided by Ransomed by Fire
Categories Chicken
Time 1h5m
Yield 3 chicken breasts, 3 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cut chicken breasts into strips or chunks. (Chunks will make the chicken more saucy.).
- Beat egg and milk in a bowl big enough to dip chicken pieces.
- Mix cornstarch, salt, pepper, MSG, and/or any desired seasonings in a bowl to coat chicken.
- Dip chicken pieces in egg mixture and coat with flour mixture.
- Deep fry chicken until breading is crisp. (Do not worry if insides are still pink.).
- Mix sauce ingredients in a medium-sized baking dish. (Double sauce ingredients if you want extra sauce for dipping.).
- Place chicken in baking dish with sauce and bake for about 45 minutes, turning occasionally.
- For dipping sauce, mix 2 teaspoons water and 2 teaspoons cornstarch and add to sauce. Heat in a saucepan, stirring, until sauce is thickened.
Nutrition Facts : Calories 361.3, Fat 15.6, SaturatedFat 4.7, Cholesterol 165.4, Sodium 279.1, Carbohydrate 19.8, Sugar 18.6, Protein 33.1
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