Sweet And Sour Chicken Crepes Recipes

CRISPY SWEET AND SOUR CHICKEN

Steps:

• Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
• Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
• Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
• Remove chicken from the refrigerator. Dip each piece in coating.
• Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
• Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
• Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
• Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

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 AND SOUR CHICKEN I

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.

SWEET AND SOUR CHICKEN

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

SWEET-AND-SOUR CHICKEN

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.

SWEET SOUR CREAM BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat egg in a small bowl, then pour egg beat into a shallow dish or bowl and blend in sour cream. Crush graham crackers into crumbs and, in a separate shallow dish or bowl, combine rosemary, bread crumbs and crushed graham cracker crumbs.
• Lightly coat chicken with flour; dip floured chicken breasts in egg mixture, then crumb mixture and place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

SWEET & SOUR PORK CREPES

Steps:

• Spray a large skillet with oil, leghtly brown the pork.
• Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
• Dissolve the cornstarch in the water and stir it into the hot mixture.
• Cook on low, keep stirring until the sauce has thickened.
• Stir in the chestnuts.
• In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side.
• If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
• Bake in 350f oven for 10- 15 minutes, serve.

SWEET-AND-SOUR CHICKEN CREPES

Steps:

• 1. Make Crepes.2. Heat stir-fry vegetables, chicken, pineapple and 1/3 cup of the sweet-and-sour sauce in 2-quart saucepan over medium-high heat about 5 minutes, stirring constantly, until hot.3. Spoon about 2 tablespoons filling onto each crepe. Roll up carefully place seam side down. Heat remaining 1/3 cup sweet-and-sour sauce until hot. Serve over crepes.For Crepes:1. Stir all ingredients until blended. Lightly spray 6- or 7-inch skillet with cooking spray heat over medium-high heat.2. For each crepe, pour 2 tablespoons batter into hot skillet rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula turn and cook other side until golden brown.3. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.wing it!Make the crepes ahead of time. Place the stack of crepes in a resealable plastic bag and refrigerate. At suppertime, make the filling and quickly reheat the crepes in the microwave on High for 30 seconds. Assemble and serve.1 SERVING: Calories 345 (Calories from Fat 110) Fat 12g (Saturated 3g) Cholesterol 85mg Sodium 910mg Carbohydrate 43g (Dietary Fiber 2g) Protein 16g * % DAILY VALUE: Vitamin A 10% Vitamin C 46% Calcium 14% Iron 12% * DIET EXCHANGES: 2 Starch, 1/2 Fruit, 1 Vegetable, 1 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.