Sweet Sour Chicken Curry Hot Sour Sweet Recipes

CHINESE SWEET & SOUR CHICKEN

Steps:

• Start by whisking the egg white, cornflour, sherry and salt together until it is creamy smooth.
• Coat the chicken with this marinade and allow to marinate for 24 hours.
• When ready to cook, heat about 10cm (4 inches) of rapeseed oil in a large wok. The oil is ready when a piece of spring onion sizzles quickly when you toss it in the oil.
• Working in batches, remove as much of the marinade from the chicken pieces as you can and then roll them in the cornflour. Shake to discard any excess flour.
• Slowly lower each piece of chicken into the oil and fry for about two minutes. The chicken should be 80% to 90% cooked but still pink in the middle.
• Transfer the chicken pieces from the oil to paper kitchen towels to soak up the excess oil.
• Mix the sauce ingredients together.
• All of this and the vegetable preparation can be done a day in advance if you are pressed for time.
• Now heat the sesame oil over high heat in a wok and add the garlic, ginger, chillies and spring onions. Let these sizzle in the hot oil while stirring continuously.
• After about two minutes, add the capsicum and onion pieces and fry for a further couple of minutes.
• Pour in the sauce and bring to a rolling simmer and then add the par-cooked chicken pieces.
• Stir in the cornflour mixture and stir. This will bring a nice shine to the sauce.
• When the chicken is cooked through, check for seasoning, adding salt if necessary and serve. This goes so well with plain white rice.

SWEET 'N' SOUR CURRY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.

SWEET & SOUR CAPE MALAY CHICKEN CURRY

Steps:

• In a large saucepan heat 3 tbsp olive oil, then fry the onions, garlic and ginger until going golden. Then add the remaining 1 tbsp olive oil and curry powder and cook, stirring for 1 minute.
• Add the chicken to the saucepan and cook for 4 minutes stirring often.
• Now add the tin of tomato, apple cider vinegar water and dates and simmer for 5 minutes. Then add the sweet potato and salt (optional) and simmer on a medium heat for another 20 minutes, stirring occasionally until the chicken and potatoes are cooked and tender. If the curry is too thick, stir in a little water at a time until it is the consistency you want.

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:

• In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.

SWEET AND SOUR CHICKEN

Steps:

• Heat the oil in a wok or large frying pan until very hot.
• Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
• Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
• Whilst the chicken is cooking, you can start on your sauce.
• Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
• Add the peppers and cook for a further minute.
• Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juicand stir. Bring to the boil, and then turn down the heat and let it bubble (stirring every so ofteuntil slightly thickened.
• Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
• Serve with boiled or fried rice and a sprinkling of sesame seeds.

EASY SWEET AND SOUR CHICKEN

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.

SWEET & SOUR CHICKEN CURRY (HOT, SOUR & SWEET!)

Steps:

• Cook shells.
• In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
• Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
• When done, let cool and then mix in cooked COOLED pasta WITH IT.

SWEET AND SOUR CHICKEN

Steps:

• Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
• Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
• Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
• Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
• The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you'll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
• Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
• Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
• Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
• Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
• Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste--now is the time to add more salt, vinegar or sugar if desired.
• Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!

SWEET AND SOUR CHICKEN CURRY

Steps:

• In a large bowl mix together the tomato puree with the yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat the oil in a wok, pour in the spice mix, stir, reduce the heat and cook for 2 minutes.
• Add the chicken, stir to coat all of the pieces and add the water.
• Cook for 6 mins till the meat is tender.
• Add half of the chillies and cream, cook 2 minutes.
• Serve garnished with the remaining chillies and the chopped coriander leaves.

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.