My Version Of Sweet And Sour Chicken Food
PAN-FRIED SWEET AND SOUR CHICKEN
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Provided by Rhoda Boone
Categories 22-Minute Meals Takeout at Home Chicken Dinner Pineapple Bell Pepper Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
- Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
- Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
- Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
- Divide chicken mixture among plates and top with scallion. Serve with rice alongside.
SWEET AND SOUR CHICKEN
Make and share this Sweet and Sour Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix together first 6 ingredients.
- Add chicken; coat well.
- Heat oil in electric skillet to 375 degrees.
- Fry chicken until lightly browned.
- Removed chicken; drain.
- Drain pineapple, reserving liquid.
- Add enough water to juice to make 1 cup.
- Add 2 T. cornstarch, mixing well.
- Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
- Bring mixture to a boil.
- Stir green pepper and chicken into sauce; cook until thoroughly heated.
- Serve over rice.
Nutrition Facts : Calories 1367.4, Fat 113.3, SaturatedFat 15.2, Cholesterol 119.1, Sodium 1326.6, Carbohydrate 59.6, Fiber 1.7, Sugar 45, Protein 28.6
SWEET AND SOUR CHICKEN - AUTHENTIC CHINESE STYLE
Authentic South East Asia recipe
Provided by KP Kwan
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Marinate the chicken with cornstarch, soy sauce, and egg white for about 30 minutes.
- Deep the meat into egg wash and then cornstarch.
- Remove the excess cornstarch and deep-fried the meat until it is crispy and golden brown.
- Heat up some vegetable oil in a wok. Briefly stir-fry the capsicum, pineapple and onion for a minute.
- Add the ingredients of the sweet and sour sauce to the vegetables. Turn to high heat and stir-fry quickly until the sauce is thickened.
- Turn off the heat. Add the chicken to the vegetables. Coat the meat with the sauce and serve.
Nutrition Facts : Calories 734 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 255 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 100 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 servings, Sodium 3262 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MY SWEET AND SOUR CHICKEN
This is so good. We love to eat it with hot sticky steamed white rice. Jasmine rice is our favorite.
Provided by Janae
Categories Chicken Breast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dip chicken in beaten egg, then cornstarch, fry in hot oil until golden brown.
- Place in casserole dish.
- Mix sauce well and pour over chicken and bake for 2 hours at 325*.
Nutrition Facts : Calories 902.9, Fat 31.1, SaturatedFat 4.6, Cholesterol 163.3, Sodium 1096.2, Carbohydrate 97.8, Fiber 0.3, Sugar 82.1, Protein 57.4
SWEET AND SOUR CHICKEN
Sweet and sour chicken is a very popular dish and there are several different ways to make it. this is one we like.
Provided by brechanandrhondainc
Categories Chicken Breast
Time 1h
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken into 1/2-inch cubes. Marinate in the rice wine and cornstarch for 30 minutes.
- While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots in the boiling water. Drain.
- In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
- To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
- To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, until the chicken turns brown. Drain on paper towels.
- Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.
- *Cornstarch can be substituted for the potato starch.
Nutrition Facts : Calories 2452, Fat 240, SaturatedFat 31.7, Cholesterol 158.3, Sodium 300.8, Carbohydrate 41.8, Fiber 2.9, Sugar 26.5, Protein 39.6
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
MY VERSION OF SWEET AND SOUR CHICKEN
This recipe was recommended to me. Personally I am not a sweet and sour person but this recipe changed my taste buds. I made a few changes and put it in my recipe book to make again.
Provided by Marsha D.
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1/3c.
- cornstarch,2 slightly beaten eggs and salt in a medium size bowl.
- Cube up chicken breast and place in cornstarch mixture.
- Mix well and place in refrigerator for 30 minutes.
- Deep fry chicken at 400' degrees until browned.
- Drain and set aside.
- In a wok or large skillet on medium heat add Cancola Oil.
- Saute in green peppers and onions until onions are lightly browned.
- Add brown sugar,vinegar,catsup, 2Tbsp.
- cornstarch,soy sauce,Teriyaki sauce,sesame oil and pineapple juice.
- Mix well and simmer over medium heat until thicken.
- Add pineapple,cherries and fried chicken chunks to pan and stir until sauce covers chicken.
Nutrition Facts : Calories 507.4, Fat 13.6, SaturatedFat 3.4, Cholesterol 132.4, Sodium 971.2, Carbohydrate 73.4, Fiber 3, Sugar 59.5, Protein 24
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