CRISPY SWEET AND SOUR CHICKEN
Crispy battered chicken stir-fried with bell peppers, onion and pineapple before being coated in a sticky sauce!
Provided by TipBuzz
Categories dinner Main Course
Time 30m
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
- Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
- Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
- Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
- Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
- Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
- Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
- Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
- Garnish with optional sesame seeds and serve immediately.
Nutrition Facts : Calories 466 kcal, Carbohydrate 68 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 128 mg, Sodium 1096 mg, Fiber 5 g, Sugar 45 g, ServingSize 4 oz
EASY SWEET AND SOUR CHICKEN
This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 15
Steps:
- To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
- To a small bowl, add the water, cornstarch, and stir to combine.
- Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
- To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
- To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
- After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
- Optionally garnish with green onions, sesame seeds, and serve immediately.
Nutrition Facts : Calories 612 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHEATER SWEET AND SOUR CHICKEN
My kids love this fast fix for chicken nuggets. There is an unusual ingredient, but it works perfectly. I wondered about the addition of pancake syrup also, but it makes such a nice sweet and sour sauce. This meal is very much a kid pleaser!
Provided by Dawn399
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken nuggets for only half of required baking time and set aside.
- Saute onion and green pepper in vegetable oil until crips tender.
- Add pineapple chunks, reserving juice.
- Heat on low.
- Add cornstarch to reserved pineapple juice and stir until dissolved.
- Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture.
- Bring to a boil and add cornstarch mixture.
- Continue to boil until mixture begins to thicken@ 2-3 minutes.
- Reduce heat.
- Add chicken and stir to coat them in sauce.
- Cook until heated through@ 5-10 minutes.
- Serve over rice.
Nutrition Facts : Calories 334, Fat 3.2, SaturatedFat 0.6, Sodium 877.3, Carbohydrate 70.4, Fiber 1.9, Sugar 19, Protein 6.3
BAKED SWEET-AND-SOUR CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
- Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
- Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.
Nutrition Facts : Calories 542, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 168 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 47 grams
SHEET PAN SWEET AND SOUR CHICKEN
Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
- Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
- Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
- Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
- Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
- Drizzle chicken, pineapple, and vegetables with sauce to serve.
Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g
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