Sicilian Sweet And Sour Chicken Recipes
SICILIAN BRAISED SWEET AND SOUR CHICKEN
Another magazine find that I'm storing here until I try it. The combination of flavours looks yummy.
Provided by JustJanS
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
- Dust the chicken in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this will need to be done in a couple of batches.
- Remove all from the pan.
- Add the onion and cook for 8-10 minutes, or until almost soft.
- Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
- Add the stock, then return the chicken to the pan and bring to the boil, then cover and simmer gently, turning once, for 15-20 minutes or until the chicken is tender.
- Remove the chicken from the pan and keep warm.
- Add the sugar, currants and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
- Return the chicken to the pan and stir in the parsley and pine nuts and serve immediately.
SWEET AND SOUR CHICKEN I
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
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
ITALIAN SWEET AND SOUR CHICKEN
Make and share this Italian Sweet and Sour Chicken recipe from Food.com.
Provided by Kitzy
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a non-stick frying pan gently fry the onion, bacon and garlic for 5 minutes. Add the sugar and the chicken and fry gently for another 5 minutes, turning frequently.
- Add the bay leaves, vinegar and stock and bring to the boil. Reduce the heat, cover and leave to simmer gently for about 35 minutes or until the chicken is tender.
- Remove the chicken pieces and keep warm.
- Stir the sultanas, chocolate and pine nuts into the sauce and cook for another 5 minutes.
- Arrange the chicken on serving plates and spoon the sauce over.
Nutrition Facts : Calories 525.6, Fat 32.7, SaturatedFat 9.3, Cholesterol 134.3, Sodium 526.2, Carbohydrate 22.3, Fiber 3.1, Sugar 11.8, Protein 38.6
SWEET-AND-SOUR CHICKEN
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Brown the chicken: Heat a large skillet over medium heat and add the canola oil. Arrange the chicken in a single layer on a baking sheet and season with salt and white pepper. Turn the pieces over and season again. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin side down, to the skillet. Do not overcrowd the pan. Resist the temptation to move or turn the pieces, until they have browned on the first side, 5 to 8 minutes. Turn the chicken over and brown on the second side, 5 to 8 minutes. Transfer the chicken to a baking sheet and bake in the oven until cooked through, 15 to 18 minutes.
- Cook the bacon: Add the bacon to the skillet you used to cook the chicken and cook until browned and crispy, 12 to 15 minutes. Transfer the bacon to a kitchen towel. Reserve the skillet.
- While the chicken is cooking, make the sweet-and-sour sauce: In a medium saucepan, melt the butter over medium heat and add the onions and a pinch of salt. Cook, stirring from time to time with a wooden spoon, until they brown and become tender, 5 to 8 minutes. Add the white wine, 1/2 to 1 1/2 cups of water, the raisins, brown sugar, and red wine vinegar. Simmer, adding up to 1 more cup water if necessary, until the liquid reduces and the onions are cooked through, 12 to 15 minutes. Season with salt and white pepper.
- Finish the dish: In the skillet you used to cook the bacon, pour off any excess grease and add the tomatoes. Simmer over medium heat until almost all the liquid is gone, 5 to 8 minutes. Pour the sweet-and-sour sauce into the skillet and then add the pieces of chicken and the juices. Bring to a simmer over medium heat and toss to coat the chicken with sauce. Taste for seasoning. Arrange the chicken in a single layer on a serving platter. Top with the bacon. Serve immediately.
CHINESE SWEET AND SOUR CHICKEN
A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.
Provided by Traveling_Is_Love
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
- Add chicken breasts to marinade and stir to coat.
- Pour the marinade and chicken into a 9x9-inch square baking dish.
- Cover and marinate chicken in the refrigerator for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g
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