SWEET AND SOUR PORK/CHICKEN
This is one of the most popular dish on our menu...right up there with General Tso's. The sauce in our version is not super sweet so adjust the amount of sugar to your taste.
Provided by NavyDoc13
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 349.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 911.4, Carbohydrate 34.6, Fiber 1.1, Sugar 29.4, Protein 19.8
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
SWEET AND SOUR CHICKEN (OR PORK)
I learned this recipe from my mom and I still love it! While it does take some time to make, the outcome is just as good as take-out! You will need a Fry Daddy or a frying pan with oil in order to fry the meat. Put enough oil in the frying pan so that the meat can float to the top.
Provided by NHNichole
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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.
SWEET AND SOUR PORK
While this quick recipe deviates from the American Chinese restaurant classic that inspired it-pineapple and bell pepper are replaced by carrots and snow peas and the pork is stir-fried rather than deep fried-the ketchup is not a shortcut. In fact, it helps give this dish its signature tanginess.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
- Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
- Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
Nutrition Facts : Calories 348, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 74 milligrams, Sodium 674 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 28 grams
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
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.
AUTHENTIC SWEET AND SOUR PORK
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 2
Number Of Ingredients 14
Steps:
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g
SWEET-AND-SOUR PORK
After my sister moved away to the university, I used to visit her on weekends. She often made this wonderful and tangy pork dish. Now, every time I make it for my family, it reminds me of those special visits. Everyone who tries it loves it. -Cherry Williams, St. Albert, Alberta
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving juice; set aside. In a small bowl, combine the cornstarch, brown sugar, salt, ginger and pepper. Stir in the water, ketchup, vinegar, soy sauce and reserved juice until smooth., In a large skillet or wok, stir-fry pork and onion in oil for 4-8 minutes or until tender. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add green pepper and reserved pineapple. Reduce heat; cover and cook for 5 minutes. Serve with rice and if desired, sesame seeds.
Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 25g protein.
SWEET AND SOUR PORK RECIPE BY TASTY
Here's what you need: pork, salt, corn flour, egg, corn flour, oil, oil, garlic, green bell pepper, red bell pepper, pineapple, white caster sugar, rice vinegar, ketchup
Provided by Evelyn Liu
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
- Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
- In a medium-sized saucepan, heat the oil to 350˚F (180°C).
- Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
- For the sauce, place a frying pan over a medium heat and add the oil.
- Sauté the garlic until fragrant, then fry the peppers until soften.
- Add in the pineapple and warm thorough.
- Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
- Add the pork to the frying pan and coat everything evenly with the sauce.
- Serve top with sesame seeds.
- Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams
- Enjoy!
SWEET AND SOUR PORK OR CHICKEN
I have made this recipe many times and it is fail-safe and pretty fast to throw together on a week night. Originally from a Pillsbury cookbook.
Provided by lizeroo
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt shortening in large skillet over medium heat.
- Add chicken or pork; sprinkle with paprika.
- Brown well.
- Cover and simmer for 20 to 25 minutes or until tender, stirring occasionally.
- Combine brown sugar, cornstarch and salt in medium bowl.
- Gradually add 2/3 cup reserved pineapple juice, vinegar, water, soy sauce, and Worcestershire sauce to dry ingredients; mix well.
- Stir into meat and cook over medium-low heat, stirring constantly until thickened.
- Add green pepper, red pepper, onion, and pineapple chunks.
- Cover and simmer for 6 to 8 minutes until vegetables are tender crisp.
- Serve over hot cooked rice.
Nutrition Facts : Calories 537.9, Fat 20.8, SaturatedFat 5.8, Cholesterol 85, Sodium 643.2, Carbohydrate 61.8, Fiber 2.5, Sugar 27.8, Protein 24.9
SWEET & SOUR CHICKEN (OR PORK) OAMC
This is one of my daughter's favorite meals. We use chicken, the original recipe called for pork shoulder. This freezes very well. For an even quicker dinner, precook and freeze the rice in a separate baggie. If making and serving on the same night. Allow 45 minutes for the meat to marinate.
Provided by JillAZ
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into bite sized pieces. Place in a large zipper baggie.
- Add garlic, reserved pineapple juice and ginger root. Seat bag and squish it around to coat the chicken with the marinade.
- Place the bag in the fridge and allow chicken to marinate for 45 minutes. (this can be done in the morning).
- While chicken is marinating, chop bell pepper and onion.
- Heat oil in a large skillet or wok.
- Add green pepper and onion and saute for 3-4 minutes.
- Add chicken and marinade and cook and stir for about 10 minutes or until chicken is cooked through.
- In a small bowl, mix together cornstarch, brown sugar, vinegar, and soy sauce. STir to make sure there are no lumps. Add this mixture to the skillet. Stir.
- Add the pineapple chunks to the skillet.
- Stir until the mixture has thickened slightly.
- Serve over cooked rice.
- To freeze: Allow to cool. Package in a rigid container or in a large freezer bag.
- To serve: Thaw overnight in fridge and reheat on stovetop over medium low heat OR heat in microwave until bubbly.
Nutrition Facts : Calories 339.7, Fat 4.6, SaturatedFat 0.8, Cholesterol 48.4, Sodium 984.5, Carbohydrate 51.9, Fiber 1.7, Sugar 11.9, Protein 21.4
SLOW-COOKER SWEET-AND-SOUR PORK
Chinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. -Elyse Ellis, Layton, Utah
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.
Nutrition Facts : Calories 531 calories, Fat 10g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 705mg sodium, Carbohydrate 75g carbohydrate (63g sugars, Fiber 2g fiber), Protein 35g protein.
SWEET AND SOUR PORK
At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower.
Provided by Cathy Erway
Categories dinner, meat, vegetables, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 29
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.
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