Chicken Strips With Sweet And Sour Sauce Recipes

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SWEET AND SOUR CHICKEN TENDERS



Sweet and Sour Chicken Tenders image

This super-easy sweet and sour dish is quick to make and served with white rice.

Provided by Dawn Schultz

Categories     Main Dish Recipes     Chicken     Sweet and Sour Chicken Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 egg, beaten
½ cup cornstarch
1 teaspoon garlic salt
10 chicken tenders
1 tablespoon vegetable oil
½ cup cider vinegar
½ cup white sugar
¼ cup chicken broth
¼ cup ketchup
1 tablespoon soy sauce
1 teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour cornstarch and garlic salt into a large resealable bag.
  • Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
  • Shake the chicken in the bag until all pieces are fully coated.
  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
  • Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
  • Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.3 g, Cholesterol 125 mg, Fat 8 g, Fiber 0.2 g, Protein 30.8 g, SaturatedFat 1.9 g, Sodium 1575.5 mg, Sugar 28.7 g

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Sweet and Sour Chicken at home! This chicken is so delicious, equal parts perfectly sweet and tangy. Who needs take out when you can make this in the comfort of your own home?

Provided by Joanna Cismaru

Categories     Main Course

Time 1h10m

Number Of Ingredients 14

1 pound chicken breasts (boneless and skinless, cut into 1 inch pieces)
3/4 cup cornstarch
oil for frying
3 eggs (lightly beaten)
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
3/4 cup sugar
4 tablespoon ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes
sesame seeds
green onions (chopped )

Steps:

  • Preheat oven to 325 F degrees. Spray a 9x13 baking dish with cooking spray.
  • Season the chicken with salt and pepper. Sprinkle the cornstarch over the chicken and gently toss making sure each piece of chicken is coated in cornstarch.
  • Dip a few pieces of the chicken into the egg and gently toss the chicken around making sure they are coated completely in egg.
  • Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes. You will have to do this in batches until done. Transfer the chicken to a paper towel-lined plate and discard excess oil.
  • To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.
  • Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce.
  • Bake the chicken for 45 minutes, turning it over after 15 minutes.
  • Garnish with green onions and sesame seeds. Use the remainder of the sauce for dipping.

Nutrition Facts : Calories 443 kcal, Carbohydrate 65 g, Protein 28 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 195 mg, Sodium 619 mg, Sugar 41 g, ServingSize 1 serving

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

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.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 15m

Number Of Ingredients 15

3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon light brown sugar, packed
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch
about 1.25 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
2 green onions, sliced into thin rounds, optional for garnishing
1 tablespoon sesame seeds, optional for garnishing

Steps:

  • To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
  • To a small bowl, add the water, cornstarch, and stir to combine.
  • Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
  • To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
  • To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
  • After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
  • Optionally garnish with green onions, sesame seeds, and serve immediately.

Nutrition Facts : Calories 612 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

KID-APPROVED SWEET AND SOUR CHICKEN SAUCE



Kid-Approved Sweet and Sour Chicken Sauce image

This is an easy lunch or dinner that tastes just like take out! Very forgiving and allows for substitutions! This is enough for 4 kids, double for a family dinner! Serve this as a sauce for chicken nuggets and rice. You can substitute a can of orange soda for the pineapple juice.

Provided by CHELLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons cornstarch
½ cup water
1 (8 ounce) can pineapple, drained and juice reserved
¼ cup white vinegar or apple cider vinegar
1 cup white sugar
½ cup ketchup
2 medium carrots, chopped

Steps:

  • Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes.
  • Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  • Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 72.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, Sodium 357.1 mg, Sugar 66.3 g

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

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

SWEET AND SOUR CHICKEN TENDERS



SWEET AND SOUR CHICKEN TENDERS image

..

Provided by Kathleen Riemer

Categories     Chicken

Number Of Ingredients 10

1 egg, beaten
1/2 cup flour
1/2 tsp. each onion and garlic powder
1/2 cup water
1/4 tsp. salt (or seasoned salt)
1/2 tsp. baking powder
1/4 cup cornstarch
1 tsp. olive or peanut oil
8-12 chicken breast tenders (or 4-6 breast halves)
hot oil in deep fryer at 365°f.

Steps:

  • 1. Cut chicken into 1 1/2-inch cubes and set aside. Combine all ingredients (except chicken) mixing well. Dip chicken cubes into batter and deep fry, turning once until golden on all sides and cooked through. Remove from fryer using a slotted spoon and drain on paper towels. Keep cooked chicken warm in oven until remaining chicken is done.
  • 2. Prepare Sweet and Sour Sauce: 3/4 cup sugar 1/3 cup ketchup or applesauce 1 or 2 tbsp. soy sauce 1 tbsp. molasses (optional) pinch of salt (if needed) 2/3 cup water 1/4 cup good quality cider, or rice wine vinegar 1 2x1/3-inch slice fresh ginger 2-3 tbsp. cornstarch 1/2 tbsp. olive or peanut oil 1/3 cup water 2-3 chopped green onions (scallions) Mix cornstarch with 1/3 cup cold water, stirring until dissolved. Set aside. Combine remaining ingredients except scallions in a saucepan and bring to a boil. Reduce heat to low and slowly whisk in cornstarch mixture. Simmer for 10 minutes. Add more water if sauce is too thick (or dry sherry wine for extra flavor). Taste and adjust seasonings to your taste (may add cayenne, salt and pepper, etc). Remove ginger. Add chicken and scallions and heat for 1 more minute. Serve over rice, chow mein noodles or pasta (bean threads or Udon noodles are great in this dish).

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken broth
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving

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.

CHICKEN STRIPS WITH SWEET AND SOUR SAUCE



Chicken Strips with Sweet and Sour Sauce image

A fantastic chicken recipe with a delightful Sweet and Sour Sauce. I developed this Sauce recipe over 25 years ago and it has had big approval from everyone. This sauce is also excellent for cooking spare ribs or other chicken in the oven. This recipe can be doubled.

Provided by William Uncle Bill

Categories     Sauces

Time 30m

Yield 2 1/2 cups of sauce, 8 serving(s)

Number Of Ingredients 21

2 lbs boneless skinless chicken breasts
2 large eggs
6 tablespoons buttermilk
1 1/2 cups fine dry breadcrumbs or 1 1/2 cups saltine crackers
1/3 cup grated parmigiano-reggiano cheese
1 teaspoon granulated garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons dried dill weed
1/2 cup margarine or 1/2 cup butter, melted
1 cup white vinegar
1 cup granulated sugar
1/2 cup frozen pineapple juice concentrate
2 teaspoons Accent seasoning, or substitute and use 2 teaspoons of seasoning salt (optional)
1/2 cup ketchup
4 teaspoons soy sauce
1 teaspoon seasoning salt
1 teaspoon granulated garlic powder
4 drops red food coloring
1/4 cup cold water
2 1/2 teaspoons tapioca starch or 2 1/2 teaspoons cornstarch

Steps:

  • Remove all fat from chicken breasts and discard.
  • Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
  • Cut chicken into 1 inch strips.
  • In a small mixing bowl, whisk together eggs and buttermilk.
  • In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
  • Preheat oven to 400 F degrees.
  • Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
  • Place chicken strips in a single layer on a baking sheet or cookie sheet.
  • Drizzle with melted margarine or butter.
  • Bake in preheated 400 F oven for 10 minutes.
  • Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
  • Serve with Sweet and Sour Sauce as a dip.
  • SAUCE-----------------.
  • In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
  • Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
  • Add red food coloring and stir to blend.
  • In a small bowl, mix together cold water and tapioca starch until smooth.
  • While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
  • If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.

CRISPY CHICKEN WITH SWEET & SOUR DIPPING SAUCE



Crispy Chicken With Sweet & Sour Dipping Sauce image

Crispy strips of chicken with a delicious sweet & sour dipping sauce. Great for kids and adults alike.

Provided by Chef Slattfri

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup apricot preserves
3 tablespoons soy sauce
3 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
4 (6 ounce) chicken cutlets, pounded to even thickness
salt & freshly ground black pepper
1/4 cup all-purpose flour
2 eggs
1 1/3 cups japanese panko breadcrumbs or 1 1/3 cups other fine dry breadcrumbs
1/4 cup vegetable oil

Steps:

  • To make the dipping sauce, in a bowl, stir together the apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Divide amont 4 small bowls or ramekins (optional- I just put it in one bowl and share with my husband).
  • Season the chicken breasts with salt and pepper. Spread the flour on a plate, beat the eggs in a shallow bowl until blended, and spread the bread crumbs on another plate. One at a time, dredge each chicken breast in the flour, dip in the eggs, and then coat evenly with the crumbs. Set aside on a rack or baking sheet.
  • In a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken breasts feel firm when pressed in the centers, about 4 minutes on each side. Adjust the heat as needed so the crumbs don't burn. Transfer to a cutting board.
  • Cut each chicken breast across the grain into wide strips. Slide a knife under the strips and transfer to warmed individual plates. Serve immediately with the dipping sauce.

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