CRISPY SWEET AND SOUR CHICKEN
If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.
Provided by Uluru
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 24
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.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g
THAI-STYLE SWEET AND SOUR CHICKEN
Make and share this Thai-Style Sweet and Sour Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine fish sauce, sugar, vinegar and salt; stir well and set aside.
- Heat a wok or a large deep skillet over high heat.
- Add oil and swirl to coat pan.
- Add garlic and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer.
- Cook, until edges turn white, about 1 minute; toss well.
- Add cauliflower florets and onion and toss well.
- Add water and cook, tossing once or twice, until cauliflower is tender, about 2 minutes.
- Add fish sauce mixture and toss well.
- Cook, undisturbed, until chicken is cooked through, about 1 minute more.
- Add cucumber chunks and cherry tomatoes.
- Give one more good toss to mix everything well.
- Transfer to a serving plate; serve hot or warm.
- May serve over hot cooked rice.
HOMEMADE RESTAURANT-STYLE SWEET & SOUR CHICKEN
You can make that pricey Chinese chicken dish you love so much, at home, for less than $3 per plate instead of the $6-$15 at PF Changs or the equivalent.
Provided by Chef Scherezade
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the chicken thoroughly with cold water, then chop into finger sized pieces.
- Mix flour and cornstarch well and add a pinch of salt from the tablespoon sized amount, then dredge chicken.
- Meanwhile, preheat sunflower oil.
- In a medium-sized saucepan, add vinegar, water, and ketchup and stir with whisk until well blended. Bring to a boil.
- After mixture boils, add sugar, salt, garlic powder, pineapple, bell pepper, and onion. (hint: if sauce is coming too thin after 10 minutes on low heat, remove from heat and add teaspoon of cornstarch gradually until thickening begins.).
- Add chicken to oil and fry until golden. After chicken is fried, add immediately to sauce mixture on low heat and toss well to coat.
- Serve with white rice.
Nutrition Facts : Calories 1846.5, Fat 167.1, SaturatedFat 22, Cholesterol 72.6, Sodium 2551.5, Carbohydrate 61, Fiber 2.4, Sugar 26.6, Protein 29.3
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