Sweet And Sour Chicken Food

SWEET & SOUR CHICKEN

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.

CHINESE SWEET AND SOUR CHICKEN

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.

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.

HOW TO MAKE AUTHENTIC CHINESE SWEET AND SOUR CHICKEN

Steps:

• Place soy sauce in a bowl and marinade the chicken cut into cubes for a few minutes. When you see it is soft it will be time to prepare the batter.
• Prepare the mix to batter the chicken. You will need flour, pepper, salt and beer. You can also add liquid left over from marinating the chicken with the soy sauce. If you notice that your batter mix is very clear add tablespoons of flour until it becomes more consistent and thick.
• Once you have made the dough, coat the chicken cubes in it and then fry in a pan containing hot sunflower oil. When you observe that the chicken tacos are of a golden colour, remove from heat and place on a plate with absorbent kitchen paper so to remove the excess oil from frying.
• Meanwhile in another pan sauté the vegetables adding salt and pepper to taste, so to later add them to the chicken dish. You just need to sauté them, they will eventually cook through when in the sweet and sour sauce.
• To make the sweet and sour sauce you mix the following ingredients in a bowl: the three tablespoons of vinegar and three tablespoons of brown sugar. If you do not have this type of sugar, you can use white sugar. You should also add three tablespoons of sweetened pineapple juice. Then add to the mixture a spoonful of soy, one of sunflower oil and one of honey. Add salt and pepper to taste and add a teaspoon of ginger powder and a tablespoon of ketchup. Look at the picture, your sweet and sour sauce should look something like this.
• Mix it all on a low heat. You must watch the honey melt and keep stirring all the ingredients for the flavours to mix slowly.
• Mix the sauce until thick and then incorporates slowly the corn flour to further thicken. The sauce can be concentrated to your liking, the thicker you want it, the more corn flour you should add while stirring the mixture.
• Once you have the sauce to your liking, remove from the heat. Then in a new pan you should add the fried chicken cubes, vegetables and sauce. Mix it up and heat for a few minutes.
• And that is it! You have your Chinese style sweet and sour chicken ready to serve. You can make white basmati rice to accompany. You will delight your guests.
• For more chicken recipes, find outHow to make chicken burgersHow to make creamy chicken cannelloniHow to make a chicken noodle stirfry

SWEET AND SOUR CHICKEN

Steps:

• To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
• Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size).
• Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
• Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4-5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
• Stir in the cornflour and pineapple solution mixture and cook for 30-60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.

SWEET AND SOUR CHICKEN

Steps:

• Stir all the sauce ingredients together in a bowl and set aside.
• Combine the egg whites and cornstarch in a medium sized bowl and whisk until thoroughly combined. Stir in chicken until all pieces are evenly coated.
• Heat a large pan over high heat. You want the pan to be nice and hot so the outside of the chicken browns and crisps, while the inside stays juicy.
• Add oil to pan, let it get hot, then add half of the chicken, dropping in the pieces one by one without the pieces touching each other. Don't stir or move the chicken until a brown crust forms on the bottom.
• Flip the pieces so the other side browns. You can add an additional tablespoon of oil when flipping the chicken, if desired.
• Then stir the chicken so some of the sides turn golden. Cook until chicken is done inside.
• Remove chicken from pan and repeat with the second half of chicken.
• Whisk egg whites in a bowl or pie dish. Add chicken and stir until all chicken is coated.
• In a second bowl or pie dish, whisk cornstarch and baking soda to combine. Dredge the chicken pieces in the cornstarch until all surfaces are covered. I like to add half of the chicken at a time rather than piece by piece. This creates nubs of coating on the chicken that get crunchy when cooked. Place dredged chicken on a baking/cooling rack and repeat until all chicken is coated.
• Heat an inch of frying oil in a large pan over high heat until it reaches 380 F. The higher the sides, the less mess. A hot oil will let the chicken get a crunchy golden interior without overcooking on the inside. Hotter oil also means less oil absorbed by the chicken.
• Fry the chicken in batches, being careful to not crowd the pan, until golden brown on the outside and done inside. Place on a baking/cooling rack.
• ( If you pan fried the chicken, you can use the same pan the chicken was cooked in. Wipe out any overly browned bits with a paper towel.)
• Cooking over medium high heat, put in a little oil, add the garlic and ginger, and stir for a few seconds. Add the onion and bell pepper and stir fry for about a minute. I like the onions and peppers to be tender-crisp and to keep their bright colors.
• Pour in the sauce and let it come to a boil. It will thicken in about a minute. Add the pineapple and cook until just heated, then stir in the chicken and turn off the heat. Sprinkle with sliced green onion, if desired, and serve.

SWEET AND SOUR CHICKEN

Steps:

• In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
• Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
• Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.

SWEET AND SOUR CHICKEN

Steps:

• Open canned pineapple and reserve 1/2 cup juice.
• In a medium non-metallic bowl, combine brown sugar, ketchup, vinegar, reserved pineapple juice, soy sauce, salt and 2 teaspoons of the cornstarch. Whisk until dissolved and set aside.
• In resealable plastic bag, combine flour and remaining cornstarch.
• Add chicken to flour mixture; seal bag and shake to coat.
• Transfer chicken to cutting board and lightly spray both sides with cooking spray.
• In large skillet over medium-high temperature, heat 1 teaspoon canola oil; swirl to coat the bottom of skillet.
• Cook chicken on one side for 4 minutes or until golden on the bottom.
• Turn chicken and pour in remaining oil, spreading as much as possible.
• Cook another 4 minutes until golden and chicken is no longer pink in the center.
• Transfer to a plate and cover to keep warm.
• To the same skillet, add carrots, onion and red bell pepper. Cook on medium high heat, stirring occasionally, for 2 or 3 minutes or until tender-crisp.
• Make a well in center of vegetables.
• Pour pineapple juice mixture into the well; cook 1 or 2 minutes stirring the juice mixture occasionally until thickened.
• Add pineapple chunks; stir vegetables and pineapple chunks into the sauce.
• Add chicken and cook 2 or 3 minutes more, stirring occasionally, until heated through.
• Serve and enjoy!

SWEET-AND-SOUR CHICKEN

Steps:

• In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.

SWEET AND SOUR CHICKEN

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.

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.