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
Sweet and sour chicken is a popular Chinese recipe. This healthy and crispy sweet and sour chicken recipe is so delicious with sweet and sour sauce. It's better than takeout!
Provided by Rasa Malaysia
Categories Chicken Recipes
Time 20m
Number Of Ingredients 21
Steps:
- Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the Sweet and Sour sauce in a small bowl and set aside.
- Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
- Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
Nutrition Facts : Calories 162 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 28 grams protein, ServingSize 2 people, Sodium 619 milligrams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat
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
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
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- Marinate. Cut the meat into small pieces, preferably about 1-inch, and keep dry by putting on a kitchen towel, single layer. The shape does not matter, but small pieces will enable the flavor of the marinade and the sweet and sour sauce to penetrate right into the meat.
- Frying. Coat the meat with cornstarch for deep frying will ensure you get crispy chicken even after it is doused in the sauce. However, the meat will be less crisp (soggy) after coating with the sauce if wheat flour (i.e., the regular cake flour/pastry flour) is used.
- Choice of ingredients. The selection of vegetables – cucumber, green bell peppers, red bell peppers, onion, and fresh pineapple chunks is not only multicolor but also provides a variety of tastes and textures to the dish.
- The sweet and sour sauce. I normally make the sweet and sour sauce in advance, usually in a larger batch. Keep it in separate containers, so you only need to take one portion out from your freezer when required.
- How to make the sweet and sour sauce in bulk. The sweet and sour sauce is also suitable for other Chinese foods. For example, we also use it for sweet and sour pork, sweet and sour tofu, and sweet and sour fish.
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