Sweet And Sour Pork Or Chicken Recipes

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Steps:

• Frying the chicken (or pork): Cut up chicken (or pork) into small pieces.
• Mix breading ingredients (it will be runny).
• Dip each piece of meat into the breading then place into the oil until it turns brown.
• Make sure the meat has enough time to cook before removing it.
• Drain the fried chicken (or pork) and set aside, or place a cover over them to keep them warm.
• Sauce: Melt the margarine in a frying pan, and add the onion, green pepper and sliced carrots.
• I often add other peppers or snow peas as well.
• Once the veggies are cooked stir in the rest of the ingredients EXCEPT the pineapple.
• Cook until it boils and add cornstarch if it is too runny.
• Finally add the Pineapple for the last 5 min.
• of cooking time.
• Finally: Serve over rice if desired.

Steps:

• Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.
• Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.
• Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.
• In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for crab rangoon.)
• Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.
• In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.
• Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.
• Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.

Steps:

• Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
• Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
• Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
• Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
• In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Steps:

• Combine 2 tbs soy sauce, 1 tbs rice wine, and meat in a bowl. Stir to coat & let marinate for at least 10 minutes.
• Mix in a small bowl, vinegar, brown sugar, ketchup, water, 1 tbs cornstarch, 2 tsp soy sauce, and chili garlic sauce. Set aside.
• Remove meat from marinade. Dip meat in egg wash, drain excess, then dredge in cornstarch and shake off the excess.
• In a wok or deep fryer, heat oil to 360 degrees. Fry meat a few pieces at a time to not drop temperature, turning occasionally until golden brown, about 3 minutes. Remove and drain on paper towel. Repeat process for remaining meat pieces.
• Sautee onions and bell peppers until onions are translucent, add sauce, cook sauce over medium-high heat, stirring, until boils and thickens then stir in pineapples and meat. Reduce heat and simmer for 5 minutes.
• Place meat on a bed of rice & top with sauce.