SWEET AND SOUR CHICKEN
Sweet and Sour Chicken is an American Chinese takeout favorite, made by batter-frying chicken and tossing it in a quick sweet and sour sauce.
Provided by Bill
Categories Chicken
Time 45m
Number Of Ingredients 26
Steps:
- Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
- Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
- Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
- Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
- The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you'll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
- Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
- Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
- Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
- Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
- Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste--now is the time to add more salt, vinegar or sugar if desired.
- Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!
Nutrition Facts : Calories 466 kcal, Carbohydrate 33 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 741 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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.
KIMMY'S FAVORITE SWEET AND SOUR CHICKEN
Sweet, tangy, and satisfying. The chicken is stir fried instead of battered and deep fried, and is served with a yummy sauce, bell pepper, carrots, onion, and pineapple over rice.
Provided by ad6faith
Categories Asian Recipes
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
- Heat vegetable oil in a skillet on medium-high heat.
- Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
- Remove chicken from the skillet and set aside.
- Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
- Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
- Stir mixture and lower heat to medium-low.
- Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
- Stir in carrots, onion, and bell pepper.
- Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
- Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 59.8 g, Cholesterol 65.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 1.5 g, Sodium 1109.4 mg, Sugar 49.3 g
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
KIMMY'S FAVORITE SWEET AND SOUR CHICKEN
Sweet, tangy, and satisfying. The chicken is stir fried instead of battered and deep fried, and is served with a yummy sauce, bell pepper, carrots, onion, and pineapple over rice.
Provided by ad6faith
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
- Heat vegetable oil in a skillet on medium-high heat.
- Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
- Remove chicken from the skillet and set aside.
- Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
- Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
- Stir mixture and lower heat to medium-low.
- Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
- Stir in carrots, onion, and bell pepper.
- Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
- Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 59.8 g, Cholesterol 65.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 1.5 g, Sodium 1109.4 mg, Sugar 49.3 g
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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.
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