Lightened Up Sweet And Sour Chicken Recipes

LIGHTENED-UP SWEET AND SOUR CHICKEN

Steps:

• Chop the chicken into bite-sized pieces.
• Add the salt to the corn starch.
• Add the chicken pieces to a bowl with the corn starch and toss to coat.
• Preheat a large frying pan or wok over medium to medium-high heat.
• Spray the pan generously with cooking spray, and then add half of the chicken to the pan.
• Make sure the chicken is spaced out, as to not overcrowd the pan. This is the key to getting a golden crust on the chicken.
• Cook the chicken for five minutes, and then flip each piece to cook for another five minutes.
• Check the internal temperature of the chicken to make sure it's done before removing from the pan. It should be 165F when fully cooked.
• Remove the first batch of chicken from the pan and place in a bowl to the side, then repeat with the remaining chicken.
• Combine all of the sauce ingredients in a small sauce pan, except for the sesame seeds.
• Whisk together to ensure the corn starch is broken up and incorporated.
• Bring the mixture to a boil, then reduce to simmer.
• Simmer for approximately five minutes or until the sauce becomes thick and syrupy in texture.
• In the same pan you cooked the chicken in, spray more cooking spray, and add the diced pepper and onion.
• Cook on high heat for 5 minutes or until the vegetables are slightly charred and tender.
• Add the drained pineapple chunks. Cook for another 2 minutes.
• Add the cooked chicken pieces and the sauce.
• Cook the mixture for a few minutes for all flavors to combine.
• Add the sesame seeds and toss.

SWEET AND SOUR CHICKEN

Steps:

• Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
• Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
• Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
• Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
• Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in. Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
• Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you'd like. Serve hot with steamed white or brown rice.

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.

SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
• Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
• In a large pan, heat oil and fry garlic until fragrant.
• Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
• When the sauce has thickened, add the fried chicken. Toss to coat.
• Garnish with chopped scallions and sesame seeds. Serve with rice.
• Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
• Enjoy!