Pan Fried Sweet N Sour Chicken In Asian Pear Sauce Food

SWEET AND SOUR CHICKEN

Steps:

• IF BAKING: Heat oven to 375 degrees F. Line a baking sheet with a nonstick mat or foil and lightly spray with cooking spray. Place baking sheet in the oven to heat up.
• MARINATE CHICKEN. Whisk eggs in a large bowl then whisk in all remaining "marinade" ingredients. Stir in chicken and let marinate at room temperature while you prep the rest of the ingredients, preferable 20 minutes.
• WHISK SAUCE. Whisk the sauce ingredients together in a small bowl, set aside.
• BREAD CHICKEN. Add flour, cornstarch, and seasonings to a large freezer bag (or large bowl). Remove chicken from marinade with a slotted spoon, dab off excess egg with paper towels and add to breading. Toss chicken until well coated, pressing coating into chicken from outside the bag.
• TO PAN FRY (See notes for more cooking options): Add enough vegetable oil to a large frying pan so it reaches 1/4-inch up the sides and heat over medium-high heat. Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove to a paper towel lined plate.
• STIR FRY: Heat 1 tablespoon oil in a large skillet and heat over medium high heat. Add onions and 1 cup pineapple and stir fry for 2 minutes. Add bell peppers, ginger and garlic and stir fry for 1 minute.
• ADD SAUCE. Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until thickened.
• COMBINE. Add chicken and toss to coat. Serve immediately.

SWEET-SOUR CHICKEN DIPPERS

Steps:

• Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.

SHEET PAN SWEET AND SOUR CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
• Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
• Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
• Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
• Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
• Drizzle chicken, pineapple, and vegetables with sauce to serve.

PAN FRIED SWEET N SOUR CHICKEN IN ASIAN PEAR SAUCE

Steps:

• 1. Preheat oven to 250f. (Yes this is the right number; you are only going to keep the chicken warm)
• 2. Mix first 7 ingredients in a medium bowl. Let stand
• 3. Sprinkle chicken with salt and pepper. Place flour in a wide shallow dish. Dredge chicken in flour, shake off excess. Place on baking sheet.
• 4. Melt butter with 1 tbsp evoo in a large iron skillet, over high heat. Add chicken breasts 3 at a time to the skillet, cook till browned. 3 minutes per side. Transfer to a baking sheet. Keep warm in preheated oven. Repeat evoo butter and chicken. Place remainder on cookie sheet. Keep warm
• 5. Add chicken broth to skillet and bring to a boil, scrapping up bits. Stir in orange juice, pear preserves, mustard, lemon juice and cilantro. Boil till thick. About 5 minutes. Add pear and onion mixture, reduce heat to low. Simmer for 5 minutes. Season with salt and pepper
• 6. Serve over rice of your choice

SWEET AND SOUR CHICKEN

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!

SWEET AND SOUR CHICKEN (OR PORK)

Steps:

• Frying the chicken (or pork): Cut up chicken (or pork) into small pieces.
• Mix breading ingredients (it will be runny).
• Dip each piece of meat into the breading then place into the oil until it turns brown.
• Make sure the meat has enough time to cook before removing it.
• Drain the fried chicken (or pork) and set aside, or place a cover over them to keep them warm.
• Sauce: Melt the margarine in a frying pan, and add the onion, green pepper and sliced carrots.
• I often add other peppers or snow peas as well.
• Once the veggies are cooked stir in the rest of the ingredients EXCEPT the pineapple.
• Cook until it boils and add cornstarch if it is too runny.
• Finally add the Pineapple for the last 5 min.
• of cooking time.
• Finally: Serve over rice if desired.

SWEET & SOUR POLYNESIAN CHICKEN

Steps:

• Mix raw cubed chicken with 1 Tbsp garlic, 1 Tbsp ginger, and 2 Tbsp soy sauce. Leave to marinate while you prep the veggies.
• Make sauce mix: You should have about 2/3 cup pineapple juice (add chicken broth if you need to make 2/3 cup). In a bowl, combine pineapple juice, chicken broth, brown & white sugars, vinegar, cornstarch, and remaining soy sauce. Salt to taste and set aside.
• Place large nonstick skillet or wok over medium-high heat. When pan is hot add 2 Tbsp cooking oil and chicken (discard marinade). Brown chicken cubes, then remove from pan and keep warm. Wipe out skillet with paper towel then add remaining 1 Tbsp oil. Add carrots, onion, bell-pepper, and the remaining garlic and ginger; stir-fry for 3 minutes. Add snow peas and stir-fry for about 2 more minutes. The veggies should be crisp-tender.
• Add pineapple chunks and sauce mix to pan. Add reserved chicken cubes. Bring to a simmer and cook until sauce thickens.
• Serve over hot Jasmine Rice.

PAN-FRIED SWEET AND SOUR CHICKEN

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.