Sweet And Sour Duck Sauce Chicken Two Ways Recipes

DUCK SAUCE CHICKEN

Steps:

• 1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray. 2. Rinse chicken and pat dry. Arrange in prepared pan. 3. Pour duck sauce liberally and evenly all over chicken. 4. Bake, uncovered, for 1 hour and 15 minutes, or until skin is crispy and brown. Chicken should look slightly blackened and barbecued. Photo credit: Melinda Strauss

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 DUCK SAUCE CHICKEN TWO WAYS

Steps:

• Preheat the oven to 400° F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Pour the duck sauce evenly over the chicken.
• Cover the pan with foil, and bake in the preheated oven for 40 minutes. Uncover the pan, baste the chicken, and bake for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C). OR To Make Sweet and Sour Chicken with Peppers and Pineapple:
• Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes.
• While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat.
• Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

SWEET AND SOUR CHICKEN

Steps:

• Mix the chicken with the soy sauce, rice wine, ginger, garlic and a pinch of salt in a large bowl. Put in the fridge and leave to marinate for at least 1 hr or ideally overnight. Meanwhile, make the sauce. Tip the rice wine, vinegar and sugar into a saucepan with a pinch of salt and bring to the boil. Stir until the sugar has dissolved, then add the garlic and ketchup. Continue to cook for 10 mins until syrupy, then remove from the heat and set aside. To prepare the toppings, put the coriander and spring onion in a bowl of iced water to perk them up. Toast the peppercorns in a dry frying pan, if using, then crush using a pestle and mortar. Mix with 1 tbsp sea salt and set aside.
• Mix the beaten egg into the chicken mix, then stir in the cornflour and five-spice powder until the chicken is coated. Set aside. Pour the oil into a wok until it's no more than a third full and heat to 170C, or heat a deep-fat fryer to the same temperature. If you don't have a thermometer, drop a bit of the batter into the oil; when the batter sizzles and turns golden within 1 min, it's ready. Fry the chicken in batches for 4-5 mins until golden and crisp, then drain on kitchen paper and keep warm in a low oven.
• Meanwhile, gently reheat the sauce and add the soy sauce, stock pot or cube, vegetables, pineapple and ginger. Simmer for 3 mins until the veg is slightly softened. Mix the chicken with the sauce and serve with the coriander and spring onions, salt and pepper mix and some rice on the side.