Smothered Sweet And Sour Chicken Recipes

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 CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Brown the chicken: Heat a large skillet over medium heat and add the canola oil. Arrange the chicken in a single layer on a baking sheet and season with salt and white pepper. Turn the pieces over and season again. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin side down, to the skillet. Do not overcrowd the pan. Resist the temptation to move or turn the pieces, until they have browned on the first side, 5 to 8 minutes. Turn the chicken over and brown on the second side, 5 to 8 minutes. Transfer the chicken to a baking sheet and bake in the oven until cooked through, 15 to 18 minutes.
• Cook the bacon: Add the bacon to the skillet you used to cook the chicken and cook until browned and crispy, 12 to 15 minutes. Transfer the bacon to a kitchen towel. Reserve the skillet.
• While the chicken is cooking, make the sweet-and-sour sauce: In a medium saucepan, melt the butter over medium heat and add the onions and a pinch of salt. Cook, stirring from time to time with a wooden spoon, until they brown and become tender, 5 to 8 minutes. Add the white wine, 1/2 to 1 1/2 cups of water, the raisins, brown sugar, and red wine vinegar. Simmer, adding up to 1 more cup water if necessary, until the liquid reduces and the onions are cooked through, 12 to 15 minutes. Season with salt and white pepper.
• Finish the dish: In the skillet you used to cook the bacon, pour off any excess grease and add the tomatoes. Simmer over medium heat until almost all the liquid is gone, 5 to 8 minutes. Pour the sweet-and-sour sauce into the skillet and then add the pieces of chicken and the juices. Bring to a simmer over medium heat and toss to coat the chicken with sauce. Taste for seasoning. Arrange the chicken in a single layer on a serving platter. Top with the bacon. Serve immediately.

SMOTHERED SWEET-AND-SOUR CHICKEN

Steps:

• In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes.
• Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper, and 1/2 water; blend well.
• Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken to a serving platter.
• Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour over chicken and garnish with lemon slices.

SMOTHERED CHICKEN

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;