Slow Cooker Cantonese Sweet And Sour Chicken Recipes

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CANTONESE SWEET AND SOUR CHICKEN



Cantonese Sweet and Sour Chicken image

Come and see how to make it just like in the restaurants! Come and see how to make it just like in the restaurants! Recipe for how to make plus the delicious sweet and sour sauce

Provided by Lovefoodies

Categories     Chicken

Time 50m

Number Of Ingredients 23

2 chicken breast fillets
inch Enough vegetable oil to fill your pan 1 deep. I use a wide wok and so about 1 cup of vegetable oil was used.
A few sheets of kitchen paper
1 Tablespoon soy sauce
1/2 tablespoon sesame oil
2 Teaspoons Chinese Rice wine
1 egg white beaten, save the yolk for the coating below
500 g or 4 cups cornflour / cornstarch
2 eggs plus the yolk left over from the marinade above. Beaten
1 Red pepper
1 Green pepper
1 Onion
6 in Pineapple rings, use canned own juice and not syrup
1 inch knob of fresh ginger, 1
2 spring onions / scallions
1 tablespoon Vegetable oil
3 Tablespoons cornflour / cornstarch
The juice from the can of pineapples
4 Tablespoons sugar
4 Tablespoons white wine vinegar
1 pieces pineapple ring cut into 4
1 Tablespoon tomato puree
pint Hot water, enough when combined with your pineapple juice to make up a total of 1 or 2 1/2 cups or 0.6 quart

Steps:

  • Cut the chicken breasts into bite-size pieces, about half the length of your thumb.
  • In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.
  • Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.
  • The onion, cut into quarters or eighths and separate each layer so they will cook evenly.
  • The spring onions/scallions, chop into little 1/2 cm pieces and keep separate from the rest of your vegetables.
  • The ginger, peel (I just scrape the skin off with a knife), and chop finely.
  • Add all the ingredients EXCEPT the hot water into a measuring jug. Mix well so the cornflour has combined. Add the hot water to make up the liquid mixture to total 1 pint or 1 1/2 cups or 0.6 quart.
  • Transfer the mixture to a saucepan and bring to a simmer. The sauce will thicken as the starch cooks, and you will notice a change in color to a deeper orange/red. Make sure you keep stirring to avoid any lumps.
  • When thick enough (consistency of yogurt) turn off the heat.
  • You need 2 shallow dishes and a flat plate or baking tray.
  • Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg white. Use your fingers!
  • Put the 2 beaten eggs and the 1 egg yolk leftover from the chicken marinade in a shallow dish and beat lightly.
  • In another shallow dish weigh out the cornstarch /cornflour (500g / 4 cups)
  • Heavily cover a baking tray or large dish with cornflour or flour. (this will be used to put the chicken pieces on, once they are coated.
  • Now you need to set up a mini production line, egg dish, then flour dish, then the plate / baking tray.
  • Coat the pieces of chicken in egg, then in the flour, pushing the flour all over, making sure it sticks to the meat. Repeat egg & flour coat one more time then place on the plate / baking tray, making sure not to overlap the chicken on the plate. Make sure your plate is well floured otherwise the meat will stick to the plate and all your coating will come off!
  • Heat the oil. Test the temperature by putting a little bit of the flour in. If it sizzles to the top, it's hot enough.
  • Place the pieces of chicken in the oil, turn after a few minutes or when light golden brown, and do the same on the other side. Remove onto kitchen paper when done. Take care not to overlap the chicken pieces in the tray. You may have to cook the chicken in batches if you are using a small pan.
  • Heat up the sauce from earlier until starting to bubble, stir to avoid lumps.
  • Add 1 tablespoon vegetable oil to your wok and heat at a high temperature. Add ginger and mix it into the oil.
  • Add all the other ingredients from your prepared vegetable plate EXCEPT the scallions/spring onions (they will go slimy & soft if you cook them now). Stir fry all ingredients until semi soft. You can test a pepper yourself to see if it is to your preference.
  • Add the chicken pieces and stir/mix them into the vegetables. Make sure your wok is on the highest heat possible. Take care not to damage the coating when you are mixing it all together.
  • I find it easiest to use chopsticks in one hand and a wide spatula in the other to turn and toss the food in a wok, however, 2 spatulas will work too if you aren't confident with the chopsticks!
  • Add the heated sauce into the stir fry and mix well so that all the chicken, vegetables are coated with the sauce.
  • Transfer to a serving dish and sprinkle the scallions/spring onions over your creation.
  • Serve with a lovely bowl of hot Fragrant Jasmine Rice and give yourself ONE HUGE PAT ON THE BACK for making one of the most popular Cantonese dishes in the world!

Nutrition Facts : Calories 1116 calories, Carbohydrate 138 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 55 grams fat, Fiber 4 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4, Sodium 1139 milligrams sodium, Sugar 40 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 46 grams unsaturated fat

SLOW COOKER SWEET AND SOUR CHICKEN RECIPE



Slow Cooker Sweet and Sour Chicken Recipe image

This incredible slow cooker sweet and sour chicken will be a huge hit if you are a huge fan of the traditional version of this dish.

Provided by Gus

Categories     dinner

Time 8h20m

Number Of Ingredients 12

500 g (1.1 lb) chicken thigh, cubed
440 g (15.5 oz) can pineapple Pieces with unsweetened juice (Do not drain)
1 onion, quartered
1 carrot, peeled & sliced
1 large red bell pepper, chopped
½ tsp ginger, chopped
3 Tbsp brown sugar
4 Tbsp ketchup
2 Tbsp soy sauce
¼ cup apple cider vinegar
2 Tbsp cornstarch
2 Tbsp water

Steps:

  • In a slow cooker, add the chicken, pineapple, onion, carrot, red bell pepper, ginger, brown sugar, ketchup, soy sauce, and apple cider vinegar. Mix until combined.
  • Cook on low for 6-8 hours.
  • In a small bowl, mix together the cornstarch and water. Once well combined, pour into the slow cooker and mix well.
  • Cook on high for a further 15 minutes or until thickened.
  • Serve & Enjoy.

Nutrition Facts : ServingSize 359.0 g, Calories 383.0 kcal, Fat 9.6 g, SaturatedFat 2.6 g, TransFat 0 g, Cholesterol 111 mg, Sodium 743 mg, Carbohydrate 35.7 g, Fiber 3.1 g, Sugar 24.4 g, Protein 38.3 g

SLOW-COOKER SWEET AND SOUR CHICKEN



Slow-Cooker Sweet and Sour Chicken image

Delight family members by serving them sweet and sour chicken packed with vegetables with addition of pineapple chunks - a hearty slow-cooked dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 8

Number Of Ingredients 13

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Steps:

  • Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  • Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
  • Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
  • During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

SLOW-COOKER SWEET-AND-SOUR CHICKEN



Slow-Cooker Sweet-and-Sour Chicken image

I use my slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked. -Dorothy Hess, Hartwell, Georgia

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 5 servings.

Number Of Ingredients 14

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon canola oil
Salt and pepper to taste
1 can (8 ounces) pineapple chunks
1 can (8 ounces) sliced water chestnuts, drained
2 medium carrots, sliced
2 tablespoons soy sauce
4 teaspoons cornstarch
1 cup sweet-and-sour sauce
1/4 cup water
1-1/2 teaspoons ground ginger
3 green onions, cut into 1-inch pieces
1-1/2 cups fresh or frozen snow peas
Hot cooked rice

Steps:

  • In a large skillet, saute chicken in oil for 4-5 minutes; drain. Sprinkle with salt and pepper. Drain pineapple, reserving juice; set pineapple aside. In a 5-qt. slow cooker, combine the chicken, water chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on low for 3 hours or until chicken juices run clear., In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth. Stir into the slow cooker. Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened. Add peas; cook 5 minutes longer. Serve with rice.

Nutrition Facts : Calories 293 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 753mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 25g protein.

CHINESE SWEET AND SOUR CHICKEN



Chinese Sweet and Sour Chicken image

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

½ cup soy sauce
½ cup white sugar
¼ cup vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 ½ teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves

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

CROCK-POT CANTONESE SWEET AND SOUR CHICKEN



Crock-Pot Cantonese Sweet and Sour Chicken image

Make and share this Crock-Pot Cantonese Sweet and Sour Chicken recipe from Food.com.

Provided by DebS 2

Categories     Chicken

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless chicken breasts, cut into strips
1 green pepper, seeded, cut into strips
1 red pepper, seeded, cut into strips
1/2 medium onion, thinly sliced
1/4 cup brown sugar
2 tablespoons cornstarch
2 cups pineapple chunks, reserve juice
1/4 cup cider vinegar
1/4 cup water
1 tablespoon soy sauce
1/2 teaspoon salt
chow mein noodles or rice, for serving

Steps:

  • Place the chicken, peppers strips and onion in the crockpot.
  • In a bowl mix the brown sugar and cornstarch. Add 1 cup of the reserved pineapple juice, vinegar, water, soy sauce and salt, blend until smooth. Pour over chicken and veggies.
  • Cover and cook on LOW for 7 to 9 hours. One hour before serving, add the pineapple chunks, stir into the meat and sauce.
  • Serve over Chow Mein noodles or rice.

Nutrition Facts : Calories 559.1, Fat 21.3, SaturatedFat 6.1, Cholesterol 145.3, Sodium 694.3, Carbohydrate 41.5, Fiber 2.4, Sugar 34, Protein 49

SLOW COOKER SWEET AND SOUR CHICKEN



Slow Cooker Sweet and Sour Chicken image

This is a healthier and hearty version of this dish. It cooks all day for you and is great on those busy nights.

Provided by Annacia

Categories     Stew

Time 7h12m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts
1 (16 ounce) can pineapple chunks in syrup, drained and liquid reserved
1 (14 ounce) can low-sodium low-fat chicken broth
1/4 cup vinegar
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
1 teaspoon minced garlic
2 teaspoons reduced sodium soy sauce
1 large red bell pepper, cut into 1 inch chunks
1 medium onion, cut into 1 inch chunks
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Spray inside of slow cooker with cooking spray.
  • Place chicken breasts in slow cooker. combine pineapple syrup, broth, vinegar, brown sugar, garlic, and soy sauce in small saucepan.
  • Cook over medium heat, stirring frequently until sugar dissolves.
  • Pour mixture over chicken.
  • Cover and cook on high heat for 1 hour.
  • Add pineapple chunks, onion, bell pepper; cover and cook on low for 6-8 hours.
  • Combine cornstarch and water in a small bowl and mix until smooth.
  • Add mixture to slow cooker and stir to mix. Cover and cook on LOW for 30 minutes.

Nutrition Facts : Calories 229.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 72.6, Sodium 196, Carbohydrate 24.3, Fiber 1.6, Sugar 18.2, Protein 25

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SLOW COOKER SWEET AND SOUR CHICKEN - MAGIC SKILLET
Step 6. Turn slow cooker to high. Stir peaches into the reserved liquid. When warm, spoon sauce over the chicken. Sprinkle with sesame seeds. Serve with cooked rice. Chicken, Tags: brown sugar, chicken breasts, cider vinegar, orange juice, peaches,
From magicskillet.com


CROCK POT SWEET AND SOUR CHICKEN - THE COUNTRY COOK
2020-10-18 Place chicken into the slow cooker. Pour the mixed sauce over the top of the chicken and vegetables; stir gently and cover. Cook on low for about 3-4 hours (or until the internal temperature of the chicken reaches 165F degrees.) Sprinkle with sesame seeds once the sweet and sour chicken has finished cooking. Serve over cooked rice and garnish ...
From thecountrycook.net


TAKE-OUT HOMEMADE SWEET AND SOUR CHICKEN - A BOUNTIFUL KITCHEN
2016-10-08 Whisk together all of the sauce ingredients in a bowl. Remove 1/2 cup of the sauce and place in slow cooker. Place cut up chicken and chopped red pepper in slow cooker, mix with a large spoon and cover with lid. Turn slow cooker to high and cook for about 2 hours or about 4-5 hours on low. After cooking, add the remaining sauce and stir gently.
From abountifulkitchen.com


SLOW COOKER SWEET AND SOUR CHICKEN - VALERIE BERTINELLI
Heat 1 tablespoon of the oil in a large skillet over medium-high. Add the chicken to the skillet, and cook until golden brown, 3 to 4 minutes per side. Place the chicken in a 4- to 5-quart slow cooker. 2. Heat remaining 1 tablespoon oil in the skillet. Add the bell peppers and onion; cook, stirring occasionally, until tender and lightly browned ...
From valeriebertinelli.com


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