Sweet And Saucy Chicken Food

SWEET AND SAUCY CHICKEN DRUMETTES

Steps:

• Heat oven to 400ºF.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 30 min. Meanwhile, mix remaining ingredients in medium bowl until blended.
• Add chicken, a few drumettes at a time, to barbecue sauce mixture; toss to evenly coat. Return to prepared baking sheet.
• Bake 15 min. or until chicken is done (165ºF).

SWEET AND SAUCY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve with rice or noodles if desired.

SWEET AND SOUR CHICKEN

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.

SWEET AND SPICY CHICKEN DRUMETTES

Steps:

• In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.
• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.
• Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.
• Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

SWEET AND SOUR CHICKEN II

Steps:

• In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
• Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

SWEET AND SPICY CHICKEN

Steps:

• Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
• Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
• Cover and cook on low for 6-7 hours.
• Serve over hot, cooked rice.

SWEET AND SOUR CHICKEN

Steps:

• Heat oven to 350 degrees. Arrange the chicken in an oblong baking dish.
• Mix together the Russian dressing, apricot preserves and onion soup mix. Pour over the chicken.
• Cover with foil and bake covered at 350 degrees for one hour. Uncover and bake for another 30 minutes.

SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
• Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
• In a large pan, heat oil and fry garlic until fragrant.
• Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
• When the sauce has thickened, add the fried chicken. Toss to coat.
• Garnish with chopped scallions and sesame seeds. Serve with rice.
• Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
• Enjoy!

SWEET AND SOUR CHICKEN I

Steps:

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

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.

SWEET AND SOUR CHICKEN III

Steps:

• Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
• In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

RUSSIAN DRESSING SWEET & SOUR CHICKEN

Steps:

• Place chicken in glass baking dish (9x13-inch).
• In bowl, stir together dressing, preserves, soup mix, and water.
• Pour mixture on top of chicken; spread evenly.
• Cover with foil and bake at 350°F for 1 hour.
• Uncover and bake 30 more minutes.

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN

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.

SWEET & SAUCY CHICKEN

Steps:

• Place chicken pieces in 3-4 Qt slow cooker.
• In small saucepan, combine brown sugar and flour, stir in water, vinegar, soy sauce.
• Add ketchup, dried onion, mustard, garlic powder, salt and pepper.
• Bring to boil, reduce heat and simmer 1-2 minutes to thicken.
• Pour sauce over chicken and cook on low 6-8 hours.
• Serve with rice or noodles.