Sweetandsourporkchicken 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:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

Steps:

• 1. Add soy sauce into the pork cubes. Mix well with your fingers. Let marinate for 30 minutes.
• 2. Heat your oil in a deep frying pan. On a separate bowl, add Corn starch with flour and mix well. Then, dip each marinated pork cube into the egg wash, then dip into the dry flour/cornstarch mix and coat very well. Continue with the rest of the pork cubes. and set aside on a platter. Let set for 5 minutes.
• 3. Deep fry the pork to cook until they turn golden brown. Place on a lined paper towel plate, and set aside.
• 4. Using a wok or a deep frying pan, turn heat to medium, then mix your sweet and sour mix and pour into the pan. Let it come to boil (2min.) then add the water, and let boil again for 2minutes. You will see that sauce getting thick. Add the carrots, onions and garlic and let cook. then add the peppers. Stir well.
• 5. Add the crispy pork cubes into the sauce and vegetables. fold over a few times. Serve on a platter garnish with pineapple chunks.

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.

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.