Chinese Sweet Sour Chicken Recipes

CHINESE SWEET AND SOUR CHICKEN

Steps:

• Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
• Add chicken breasts to marinade and stir to coat.
• Pour the marinade and chicken into a 9x9-inch square baking dish.
• Cover and marinate chicken in the refrigerator for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

SWEET AND SOUR CHICKEN

Steps:

• Wash the orange and the lemon well. Slice the fruit and sliced ginger and place into a medium pot along with 5 cups of water. Bring the pot to a boil, and then simmer for 30 minutes.
• Drain water with a sieve, press the fruit into the sieve, you want to get all of the water released. Place water into a pot and add 1 cup sugar, 1/2 cup vinegar, and 1 cup ketchup mix until well blended with a whisk. Heat the sauce over medium-high heat. Combine 3 tablespoons cornstarch and three tablespoons water in a small bowl. Slowly stream the liquid into the sauce stirring constantly. The sauce will thicken.
• When the sauce thickens, remove from heat. Store unused sauce in an air tight container.
• In a medium-sized bowl add 1 egg. Scramble egg with a fork. Cut chicken into small bite-sized pieces. Add chicken to the beaten egg. Add 1/4 teaspoon white pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon salt, 2 tablespoons rice cooking wine, 2 tablespoons of cornstarch. Stir to combine. The batter will look a mess.
• Allow to marinate for about 15 minutes before continuing the recipe. To make the batter for the recipe in a medium sized bowl combine 2 1/4 cups self-rising flour, 1/4 teaspoon white pepper, 1/4 teaspoon granulated garlic, 1/4 teaspoon salt, 1 1/2 cups of water, 1 egg, and 2 tablespoons of vegetable oil. Stir until this batter has a uniform texture. Add enough oil to a pot to cover the 4 bottom inches.
• Heat oil to 350 degrees. Batter chicken by taking a piece from the marinade and dipping into the batter with a skewer, and then carefully laying the chicken in the cooking oil. Fry until the chicken becomes a light brown. Remove chicken for about 1 minute, and then place chicken back in and fry for about an additional minute. Frying the chicken twice will make chicken extra crispy. Drain chicken on a wire rack. Serve chicken with sweet and sour sauce.

CRISPY SWEET AND SOUR CHICKEN

Steps:

• In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
• Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
• Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
• Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
• Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
• Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
• Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
• Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
• Garnish with optional sesame seeds and serve immediately.

SWEET AND SOUR CHICKEN

Steps:

• Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the Sweet and Sour sauce in a small bowl and set aside.
• Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
• Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

FAVORITE SWEET-AND-SOUR CHICKEN

Steps:

• In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside., Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm., Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.,

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN

Steps:

• Mix marinde together and add chicken.
• Marinate chicken in refrigerator from 1 hour to 24 hours.
• Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
• Remove chicken from marinde.
• Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
• Stirring often for 15-20 minutes or until thickened.
• Dip chicken pieces into batter and fry until golden brown.
• You can then place the chicken into the sauce or use the sauce as a dipping sauce.