Sweet And Sour Bangkok Chicken Recipes

SWEET & SOUR CHICKEN RECIPE BY TASTY

Sweet & Sour Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, pepper, cornstarch, eggs, oil, oil, garlic, bell pepper, cider vinegar, soy sauce, ketchup, sugar, scallion, sesame seed

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 lb boneless, skinless chicken breast
salt, to taste
pepper, to taste
½ cup cornstarch
2 eggs, beaten
oil, to fry
1 tablespoon oil
½ tablespoon garlic, minced
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
scallion, chopped
sesame seed

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!

Nutrition Facts : Calories 480 calories, Carbohydrate 38 grams, Fat 17 grams, Fiber 0 grams, Protein 39 grams, Sugar 22 grams

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

Ingredients

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

CLASSIC SWEET-AND-SOUR CHICKEN

Classic Sweet-and-Sour Chicken image

Purchased sweet-and-sour sauce takes the work out of preparing this traditional dish, which tastes very much like the takeout version. "Before we were married, my husband surprised me by cooking this after a long day at work," recalls Holly Tittel of Great Bend, Kansas.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1-1/4 cups all-purpose flour
1 cup water
1 egg
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon white pepper
Oil for frying
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
SWEET-AND-SOUR SAUCE:
2 jars (10 ounces each) sweet-and-sour sauce
2 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

Steps:

In a large bowl, combine the flour, water, egg, baking powder, sugar, salt and pepper. In an electric skillet, heat 1/4 in. of oil to 375°. Dip chicken into batter. Fry in oil, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a large microwave-safe bowl, combine the sweet-and-sour sauce, carrots, green pepper, onion and pineapple. Cover and microwave on high for 4-6 minutes or until vegetables are tender. Serve chicken and sauce with rice.

Nutrition Facts :

SWEET AND SOUR BANGKOK CHICKEN

Sweet and Sour Bangkok Chicken image

Make and share this Sweet and Sour Bangkok Chicken recipe from Food.com.

Provided by Member 610488

Categories Thai

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

12 boneless chicken thighs
2 teaspoons salt
1 tablespoon turmeric
2 teaspoons cinnamon
3 tablespoons peanut oil
10 dried whole arbols chilies
5 Thai red chili peppers or 1 habanero pepper
4 stalks lemongrass, cleaned and minced
8 shallots, minced
8 garlic cloves, minced
1 cup ketchup
2/3 cup white vinegar
5 tablespoons sugar
1 tablespoon salt
1 cup diced carrot, blanched
1 cup cooked peas
40 fresh mint leaves

Steps:

Toss the chicken with the salt, turmeric and cinnamon.
Cut off and discard the chili stems, shake out the seeds. Place the dried chilies into a cup of boiling water and refresh for 10 minutes.
Drain and puree the fresh chilies, the shallot, garlic and lemon grass in a food processor. Reserve.
Heat the peanut oil in a large pan or wok over high heat. Brown the chicken and set aside.
Add the chili mixture to the pan, and cook for 4 minutes until fragrant and mahogany-colored.
Add the chicken back to the pan and cook, tossing, until cooked thoroughly.
Stir in the ketchup and vinegar, the salt and the sugar. Cook for several minutes; after the mixture boils, add the vegetables and mint. Toss and serve.

Nutrition Facts : Calories 973.6, Fat 54.2, SaturatedFat 13.9, Cholesterol 236.9, Sodium 3834.7, Carbohydrate 67.1, Fiber 7, Sugar 42.3, Protein 57.1

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