Pan Fried Sweet And Sour Chicken Recipes

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SHEET PAN SWEET AND SOUR CHICKEN



Sheet Pan Sweet and Sour Chicken image

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

2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
½ red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

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

SWEET AND SOUR CHICKEN I



Sweet and Sour Chicken I image

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 16

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Steps:

  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g

PAN-FRIED SWEET AND SOUR CHICKEN



Pan-Fried Sweet and Sour Chicken image

Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.

Provided by Rhoda Boone

Categories     22-Minute Meals     Takeout at Home     Chicken     Dinner     Pineapple     Bell Pepper     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 16

6 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 3/4 teaspoons kosher salt, divided
2 pounds boneless, skinless chicken breasts and/or thighs
4 tablespoons vegetable oil, divided
1/2 cup apple cider vinegar
1/4 cup honey
1 cup canned pineapple chunks plus 1/4 cup pineapple juice
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons light brown sugar
1 large garlic clove, finely grated
1/2 medium onion, thinly sliced
1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
1 scallion, thinly sliced
Cooked white or brown rice (for serving)

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.

SWEET AND SOUR CHICKEN (OR PORK)



Sweet and Sour Chicken (or Pork) image

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

4 chicken breasts or 4 boneless pork chops (I usually guess on the amount I need depending on how many people will be eating)
1 tablespoon vegetable oil
1/2 cup flour
1/4 cup cornstarch
1 teaspoon salt
1/2 cup water
1/2 teaspoon baking powder
1/4 cup margarine
1/2 cup onion
1/2 cup green pepper
1/2 cup carrot, sliced
3/4 cup ketchup
1 cup pineapple juice
1/4 cup brown sugar
2 tablespoons white vinegar
2 teaspoons soy sauce
1/2 teaspoon pepper
1 cup pineapple chunk
1 dash ground ginger

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.

STIR-FRIED SWEET-AND-SOUR CHICKEN



Stir-Fried Sweet-and-Sour Chicken image

Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 20m

Number Of Ingredients 11

3 tablespoons vegetable oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt
1 three-inch piece fresh ginger, peeled and cut into matchsticks
5 cloves garlic, thinly sliced
1/2 small serrano chile, seeded if desired and thinly sliced
1/2 cup apricot jam
1/4 pineapple, cut into 1/2-inch cubes (1 1/2 cups)
2 bunches scallions, trimmed and cut into 2-inch pieces
2-3 tablespoons white vinegar
Cooked rice

Steps:

  • Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
  • Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.

Nutrition Facts : Calories 474 g, Fat 22 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g

SWEET-AND-SOUR CHICKEN



Sweet-and-Sour Chicken image

My husband and I moved to the country 10 years ago, and I love it! We keep busy with daily chores, so I appreciate quick and easy meals like this.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with syrup
1/3 cup packed brown sugar
Hot cooked rice

Steps:

  • In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.

Nutrition Facts : Calories 309 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.

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