Baked Sweet And Sour Chicken Recipes

Steps:

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper.
• Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
• Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
• Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
• Wisk together the sauce ingredients in a small bowl.
• Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
• Bake for 1 hour, turning the chicken every 15 minutes.

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.

Steps:

• Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Steps:

• Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
• Seed, core and cut green peppers into one inch chunks.
• Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
• In a large shallow dish,combine flour, salt and pepper.
• Press chicken legs into flour mixture to coat all over.
• In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
• Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
• Arrange on top of veggies in roaster.
• Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
• Pour over chicken and veggies.
• Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.

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!

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.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
• In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
• Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
• If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
• Add in the pineapple chunks/tidbits: set the sauce aside.
• In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
• Set the browned chicken pieces into the baking dish/roaster.
• Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
• Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
• Serve with or over rice -- delicious!

Steps:

• Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
• Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
• Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
• Remove chicken from the refrigerator. Dip each piece in coating.
• Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
• Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
• Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
• Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

Steps:

• preheat oven 350.
• in a large pan heat 1 tbsp olive oil over medium heat
• once your oil has heated add chicken and cook until no longer pink
• add your green bell peppers and cook for 5-10 minutes just until your peppers are tender .
• once your chicken and peppers are cooked add pineapple chunks and sweet and sour sauce simmer for 5 minutes .
• remove from heat and set aside
• in a casserole dish place your two cups of rice
• pour chicken and sauce mixture on top of rice
• top with cheese
• bake for 10-20 minutes just until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
• Dip chicken in egg, then coat in cornstarch mixture.
• Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
• Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
• Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

Steps:

• Add the oil, sugar, and vinegar to a small saucepan set on 1/4 full heat stirring until sugar dissolves in vinegar, then add the pineapple juice.
• Add the paprika and other spices followed by the ketchup, then the water.
• Turn up the heat a bit and stir frequently almost bringing to a boil for 2-3 minutes.
• Add cornstarch and flour, use a whisk to make sure no clumps form. Toss in the green peppers.
• Keep on low heat stirring occasionally, cook your chicken however you like it, I fry mine. If your sauce starts getting a bit to thick don't worry just add a small amount of water and stir.
• When you're finished cooking your chicken cut it up and toss it in the sauce which should now be almost ready. Cook it in the sauce for 4-7 minutes.
• Remove from heat and enjoy! For best results eat it all the day you make it.

Steps:

• In a large resealable plastic bag or a glass 13x9-in. baking dish, combine first nine ingredients. Add chicken pieces; turn to coat. Cover or close bag and refrigerate 8 hours or overnight. Drain, discarding all but 1 cup marinade. Place chicken in a 15x10x1-in. baking pan; add reserved marinade. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear.