Sweet And Sour Chicken Recipe 55 Food

EASY SWEET & SOUR CHICKEN

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.

SWEET AND SOUR CHICKEN

Steps:

• Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
• Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
• Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
• Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
• Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in. Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
• Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you'd like. Serve hot with steamed white or brown rice.

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 & 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

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 SOUR CHICKEN

Steps:

• Cut chicken into small thin strips.
• Lightly salt and pepper these before battering.
• For the batter, mix all ingredients together and add enough cold water to make it smooth and thick. (It should resemble pancake batter).
• Dip chicken pieces into batter and deep fry until lightly golden brown.
• For the sauce, mix all ingredients together and heat over medium heat until thickened, about 5-6 minutes.
• Pour sauce over chicken and serve with thinly sliced onion, bell pepper, carrot, and pineapple chunks.
• Note: The vegetables can be added to the sauce after it has been cooked. I like to put mine on the cooked chicken and then pour the sauce over it. I love the crunch the raw veges give to the dish.

SWEET AND SOUR CHICKEN

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.

SWEET AND SOUR CHICKEN

Steps:

• Cut chicken; set aside. Prepare pineapple, onion, green pepper and jicama; set aside. Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside. In a 2 quart glass casserole dish put chicken pieces.
• Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done. Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes.
• When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well.
• Cook 1 to 2 minutes until vegetables are desired doneness.
• ENSALADA DE NOCHE BUE NA 1 (20 oz.) can pineapple chunks 2 medium bananas 1 (16 oz.) can sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice. Peel and section oranges, peel and slice bananas, core and slice apple. Toss apple and bananas with orange sections and a little pineapple juice. Drain fruits and beets.
• Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter.
• Sprinkle with peanuts.
• Thin mayonnaise with little milk to make drizzling consistency.
• Serve with salad.
• Makes 6 to 8 servings.

SWEET AND SOUR CHICKEN

Steps:

• Mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts.
• Cook at 350 degrees for 20-30 minutes or until juices run clear.
• I usually make some rice to eat with this quick meal along with some steamed broccoli or carrots.
• Enjoy.