PAN-FRIED SWEET AND SOUR CHICKEN
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Provided by Rhoda Boone
Categories 22-Minute Meals Takeout at Home Chicken Dinner Pineapple Bell Pepper Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
- Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
- Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
- Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
- Divide chicken mixture among plates and top with scallion. Serve with rice alongside.
BEST EVER SWEET & SOUR CHICKEN
I tried some recipes for making sweet & sour sauce for chicken balls, while they were pretty good I quickly realized with a few tweaks and additions it could make the ultimate sweet & sour!! So I made some up, fried some chicken and then threw the chicken in the sauce.... WOW!!! What a great taste!! I would like to thank lorac for the inspiration on the sauce, http://www.recipezaar.com/26230
Provided by burtmunch
Categories Sauces
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 633.2, Fat 34.2, SaturatedFat 7, Cholesterol 92.8, Sodium 1010.8, Carbohydrate 49.3, Fiber 1.1, Sugar 38.8, Protein 31.9
MY SWEET AND SOUR CHICKEN
This is so good. We love to eat it with hot sticky steamed white rice. Jasmine rice is our favorite.
Provided by Janae
Categories Chicken Breast
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dip chicken in beaten egg, then cornstarch, fry in hot oil until golden brown.
- Place in casserole dish.
- Mix sauce well and pour over chicken and bake for 2 hours at 325*.
Nutrition Facts : Calories 902.9, Fat 31.1, SaturatedFat 4.6, Cholesterol 163.3, Sodium 1096.2, Carbohydrate 97.8, Fiber 0.3, Sugar 82.1, Protein 57.4
SWEET AND SOUR CHICKEN
Haven't tried this yet either, but it's a must-order when we go to Chinese food, so looking forward to giving it a try. Adapted from mykitchencafe.blogspot.com
Provided by lawmama
Categories Chicken Breast
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- Cut boneless chicken breasts into chunks.
- Season with salt and pepper.
- Dip chicken in cornstarch and then in beaten egg.
- Fry in a little oil until brown but not cooked through.
- Place in a single layer in a baking dish.
- Mix sauce ingredients (last five ingredients in the list) together and pour over chicken.
- Bake for one hour at 325 degrees. Turn chicken every 15 minutes.
- About 45 minutes before chicken is done, prepare rice according to package directions.
- If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 576.3, Fat 15.8, SaturatedFat 2, Cholesterol 119.7, Sodium 451.4, Carbohydrate 85.8, Fiber 1.6, Sugar 33.1, Protein 21.2
SWEET AND SOUR CHICKEN
Make and share this Sweet and Sour Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1367.4, Fat 113.3, SaturatedFat 15.2, Cholesterol 119.1, Sodium 1326.6, Carbohydrate 59.6, Fiber 1.7, Sugar 45, Protein 28.6
SWEET AND SOUR CHICKEN II
A one pan dish of chicken, bell pepper, water chestnuts, and pineapple with a soy sauce, vinegar, and brown sugar sauce. Serve this tasty, Asian-inspired dish over hot rice!
Provided by sal
Categories World Cuisine Recipes Asian
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
- Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.
Nutrition Facts : Calories 418 calories, Carbohydrate 53.2 g, Cholesterol 94.2 mg, Fat 7.9 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 2.1 g, Sodium 710.3 mg, Sugar 42.4 g
SWEET AND SOUR CHICKEN III
This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.
Provided by VINEYIS
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
- In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 19.9 g, Cholesterol 58.5 mg, Fat 9.4 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 603 mg, Sugar 13.9 g
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 :
MY VERSION OF SWEET AND SOUR CHICKEN
This recipe was recommended to me. Personally I am not a sweet and sour person but this recipe changed my taste buds. I made a few changes and put it in my recipe book to make again.
Provided by Marsha D.
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine 1/3c.
- cornstarch,2 slightly beaten eggs and salt in a medium size bowl.
- Cube up chicken breast and place in cornstarch mixture.
- Mix well and place in refrigerator for 30 minutes.
- Deep fry chicken at 400' degrees until browned.
- Drain and set aside.
- In a wok or large skillet on medium heat add Cancola Oil.
- Saute in green peppers and onions until onions are lightly browned.
- Add brown sugar,vinegar,catsup, 2Tbsp.
- cornstarch,soy sauce,Teriyaki sauce,sesame oil and pineapple juice.
- Mix well and simmer over medium heat until thicken.
- Add pineapple,cherries and fried chicken chunks to pan and stir until sauce covers chicken.
Nutrition Facts : Calories 507.4, Fat 13.6, SaturatedFat 3.4, Cholesterol 132.4, Sodium 971.2, Carbohydrate 73.4, Fiber 3, Sugar 59.5, Protein 24
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