Thai Style Sweet And Sour Chicken Recipes

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CRISPY SWEET AND SOUR CHICKEN



Crispy Sweet and Sour Chicken image

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

3 large egg yolks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon salt
ground black pepper to taste
3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
3 large egg whites
1 cup water
1 cup cornstarch
1 cup all-purpose flour
1 cup hot water
¼ cup white sugar
3 tablespoons sweet rice wine
2 tablespoons vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed
1 medium bell pepper, chopped
2 cloves garlic, minced
1 (8 ounce) can pineapple chunks, drained
2 tablespoons sesame oil
1 teaspoon sesame seeds

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



Thai-Style Sweet and Sour Chicken image

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

3 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1/2 teaspoon salt, to taste
2 tablespoons vegetable oil
1 tablespoon chopped garlic
8 ounces boneless skinless chicken breasts, cut into 1-inch chunks (or chicken thighs)
1 cup small cauliflower floret
1/2 cup coarsely chopped onion
2 tablespoons water
1/2 cup cubed cucumber (1/2 inch cubes)
1/2 cup halved cherry tomatoes

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



Homemade Restaurant-Style Sweet & Sour Chicken image

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

1 lb whole boneless skinless chicken breast
1 cup ketchup
1 cup distilled white vinegar
1 cup flour
1 cup water
1 tablespoon garlic powder
3 tablespoons cornstarch
1/2 cup pineapple, chopped
3 tablespoons sugar
1 tablespoon salt
3 cups sunflower oil
1 cup bell pepper, chopped
1/4 cup onion, minced

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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