Sweet And Sour Chicken Skewers Recipes

OVEN BAKED SWEET AND SOUR CHICKEN SKEWERS

Steps:

• For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.
• Preheat the oven to 375°F Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin.
• Bake for 15-20 minutes, turning the skewers once, halfway through cooking. Baste regularly with leftover marinade from the chicken.
• For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds.
• Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chili sauce and seasoning.
• Mix the cornstarch and water together and stir into the sauce while still on the heat. Stir until thickened.
• Serve warm with the chicken skewers.

SWEET AND SOUR CHICKEN SKEWERS

Steps:

• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

SWEET AND SOUR CHICKEN SKEWERS

Steps:

• Put vinegar, sugar, pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer untill the sauce thickens, about 8 minuts. Remove from heat and set aside. reserve half of the sauce in a bowl to be used as dipping sauce.
• Quarter the red papper and remove the core and seeds. slice each quarter into 6 pieces, cut onion in the same size pieces and use as much as desired, cut chicken into pieces.
• Perheat a grill pan or outdoor grill to medium heat.
• On each of the skewers place 1 chunk of pineapple then chicken,then a piece of red pepper and onion. repeat with another piece of pineapple then chicken and pepper and onion. season with salt and papper to taste. Grill the skewers on oiled grill, cooking 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill an additional 2 minutes per side.
• Remove to a serving dish and serve with the sweet and sour dipping sauce.