SWEET AND SOUR CHICKEN TENDERS
This super-easy sweet and sour dish is quick to make and served with white rice.
Provided by Dawn Schultz
Categories Main Dish Recipes Chicken Sweet and Sour Chicken Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour cornstarch and garlic salt into a large resealable bag.
- Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
- Shake the chicken in the bag until all pieces are fully coated.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
- Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
- Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.3 g, Cholesterol 125 mg, Fat 8 g, Fiber 0.2 g, Protein 30.8 g, SaturatedFat 1.9 g, Sodium 1575.5 mg, Sugar 28.7 g
SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
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 SANDWICH
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oil in a deep-fryer.
- Lay out 2 deep-sided plates. Add buttermilk to one plate and the flour to the second. Dip each piece of chicken in the buttermilk, then lay in the flour, coating thoroughly.
- Add to deep fryer and cook, 7 minutes. Set on a paper towel to soak up excess oil.
- Add the sweet and sour sauce to a container large enough to dip each piece of chicken evenly. Dip the chicken pieces, then put one on each brioche bun. Top with provolone, lettuce and tomato.
SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
CRISPY SWEET AND SOUR CHICKEN
If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.
Provided by Uluru
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 24
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.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g
KID-APPROVED SWEET AND SOUR CHICKEN SAUCE
This is an easy lunch or dinner that tastes just like take out! Very forgiving and allows for substitutions! This is enough for 4 kids, double for a family dinner! Serve this as a sauce for chicken nuggets and rice. You can substitute a can of orange soda for the pineapple juice.
Provided by CHELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes.
- Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
- Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 72.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, Sodium 357.1 mg, Sugar 66.3 g
SWEET-SOUR CHICKEN DIPPERS
Meet the Cook: Since you can chop up all the ingredients the night before, this can be ready in about 30 minutes. So it's a great after-work dinner. You can also serve it as a snack or an appetizer...similar to chicken nuggets. I've even substituted quail for the chicken, and it was delicious. Next, I may try it with pork! -Kari Caven, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen appetizers.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.
Nutrition Facts :
CHICKEN WITH SWEET CHILI SAUCE
Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.
Provided by gailanng
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
- To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
- Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.
Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5
CHICKEN STRIPS WITH SWEET AND SOUR SAUCE
A fantastic chicken recipe with a delightful Sweet and Sour Sauce. I developed this Sauce recipe over 25 years ago and it has had big approval from everyone. This sauce is also excellent for cooking spare ribs or other chicken in the oven. This recipe can be doubled.
Provided by William Uncle Bill
Categories Sauces
Time 30m
Yield 2 1/2 cups of sauce, 8 serving(s)
Number Of Ingredients 21
Steps:
- Remove all fat from chicken breasts and discard.
- Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
- Cut chicken into 1 inch strips.
- In a small mixing bowl, whisk together eggs and buttermilk.
- In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
- Preheat oven to 400 F degrees.
- Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
- Place chicken strips in a single layer on a baking sheet or cookie sheet.
- Drizzle with melted margarine or butter.
- Bake in preheated 400 F oven for 10 minutes.
- Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
- Serve with Sweet and Sour Sauce as a dip.
- SAUCE-----------------.
- In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
- Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
- Add red food coloring and stir to blend.
- In a small bowl, mix together cold water and tapioca starch until smooth.
- While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
- If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.
SPICED CHICKEN FINGERS WITH SWEET-SOUR SAUCE
Steps:
- In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
- PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
- Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.
STIR-FRY BREADED CHICKEN IN SWEET AND SOUR SAUCE
This is not hard to make, chop the peppers and onions ahead of time. The recipe may be doubled, but cook the chicken in 4 batches instead of 2, don't make the mistake of cooking all of the chicken at once!
Provided by Kittencalrecipezazz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the pineapple reserving 3/4 cup of the juice.
- In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
- In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
- Add in the chicken pieces; stir to coat the chicken with egg mixture.
- Pour the cracker crumbs into a shallow dish.
- Roll chicken pieces in the crumbs to coat evenly.
- Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
- Set to medium heat.
- Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
- Remove from the wok and place into a preheated 275 degree oven to keep warm.
- Repeat with remaining chicken.
- Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
- Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
- Return the chicken, veggies and pineapple chunks to the wok.
- Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
- Serve with rice.
Nutrition Facts : Calories 379.8, Fat 9, SaturatedFat 1.6, Cholesterol 102.2, Sodium 527.3, Carbohydrate 50.5, Fiber 3.3, Sugar 24.5, Protein 25.2
CLASSIC SWEET-AND-SOUR CHICKEN
Purchased sweet-and-sour sauce takes the work out of preparing this traditional dish, which tastes very much like the takeout version. "Before we were married, my husband surprised me by cooking this after a long day at work," recalls Holly Tittel of Great Bend, Kansas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, water, egg, baking powder, sugar, salt and pepper. In an electric skillet, heat 1/4 in. of oil to 375°. Dip chicken into batter. Fry in oil, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a large microwave-safe bowl, combine the sweet-and-sour sauce, carrots, green pepper, onion and pineapple. Cover and microwave on high for 4-6 minutes or until vegetables are tender. Serve chicken and sauce with rice.
Nutrition Facts :
CRISPY CHICKEN WITH SWEET & SOUR DIPPING SAUCE
Crispy strips of chicken with a delicious sweet & sour dipping sauce. Great for kids and adults alike.
Provided by Chef Slattfri
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the dipping sauce, in a bowl, stir together the apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Divide amont 4 small bowls or ramekins (optional- I just put it in one bowl and share with my husband).
- Season the chicken breasts with salt and pepper. Spread the flour on a plate, beat the eggs in a shallow bowl until blended, and spread the bread crumbs on another plate. One at a time, dredge each chicken breast in the flour, dip in the eggs, and then coat evenly with the crumbs. Set aside on a rack or baking sheet.
- In a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken breasts feel firm when pressed in the centers, about 4 minutes on each side. Adjust the heat as needed so the crumbs don't burn. Transfer to a cutting board.
- Cut each chicken breast across the grain into wide strips. Slide a knife under the strips and transfer to warmed individual plates. Serve immediately with the dipping sauce.
EASY CHICKEN STRIPS
I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.
Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
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CHICKEN STRIPS WITH SWEET AND SOUR SAUCE RECIPE
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- Combine the flour and seasoning in a plastic bag and toss with the chicken strips to coat; remove and shake off excess.
- Working with a few chicken strips at a time, dip into the beaten egg, then toss in the breadcrumbs. Transfer to a baking tray covered with baking paper and refrigerate for about 30 minutes.
- Heat 3 cm (1¼ inches) oil in a large frying pan to 180°C (350°F/Gas 4), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry the strips in batches for 3–5 minutes, or until golden brown. Drain on crumpled paper towels. Serve with the sauce.
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