American Sweet And Sour Barbecue Chicken Recipes

GRILLED SWEET AND SOUR CHICKEN

Steps:

• For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.
• Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.
• For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates - that's completely normal (and the sauce will not taste overly vinegary).
• Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
• Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.
• Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

AMERICAN SWEET AND SOUR BARBECUE CHICKEN

Steps:

• Pound the chicken breast to produce an even height for grilling consistency.
• In a Ziplock or similarly functioning bag, mix the chicken and the Caesar dressing. Allow chicken to marinate in refrigerator for 30 to 60 minutes.
• Spray grill with Pam for grilling or similar product.
• Preheat grill to medium and then grill chicken for 6 to 8 minutes per side.
• During the last few minutes of grilling, brush the chicken with barbeque sauce, turn to cook the sauce on and carmelize slightly.

SWEET AND SOUR GRILLED CHICKEN

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).

SWEET AND SOUR BBQ CHICKEN SLIDERS WITH PICKLED CHINESE CABBAGE AND CARROTS

Steps:

• For the chicken: Mix together the hoisin, honey, soy, five-spice powder, crushed red pepper and sesame oil in a bowl. Pour half of marinade over the chicken in a plastic bag and marinate for 3 to 4 hours in the refrigerator, turning once halfway through. Reserve the remaining marinade.
• For the pickled cabbage: Bring 1/2 cup water, the vinegar, sugar and salt to a boil until the sugar and salt are dissolved. Remove from the heat and add the carrots, crushed red pepper and cabbage. Stir to combine and let sit for at least 30 minutes. Pour into a bowl and let cool completely.
• For the mustard: Whisk together the mustard powder, water, honey, oils and salt in a bowl until smooth.
• For cooking and assembly: Heat a gas or charcoal grill to medium heat. Coat the grill with vegetable oil. Grill the chicken thighs until no longer pink in the middle and the internal temperature is 165 degrees F, 8 to 10 minutes per side. Let rest for 5 minutes, and then chop, toss with the marinade and coat in the sesame seeds.
• Butter and grill the buns on both sides until golden brown, 1 to 2 minutes. Place ample quantities of glistening chicken on the bottom buns, then a drained handful of pickled cabbage and carrots, and top with hot mustard.

SWEET AND SOUR BBQ CHICKEN

Steps:

• In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids). Reserve two portions of the mixture for basting and for dipping sauce, then add the chicken to the dish and turn it to coat. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Garnish with chopped Italian parsley, if desired.

SWEET AND SOUR MARINADE FOR GRILLED CHICKEN

Steps:

• Put all ingredients into a jar, close tightly, shake well.
• Use this to marinate chicken for 2-4 hours.
• Cook chicken on the grill.

PAN-FRIED SWEET AND SOUR CHICKEN

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.

EASY SWEET AND SOUR CHICKEN

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.