Sweet Sour Chicken Recipe By Tasty

PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
• Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
• Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
• Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
• Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
• To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
• Add the garlic and ginger, and cook until fragrant.
• Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
• Add the pineapple cubes and warm thorough.
• Add the chicken to the frying pan and toss to coat with the sauce.
• Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
• Garnish with scallions and sesame seeds.
• Enjoy!

SWEET-AND-SOUR POPCORN CHICKEN

Steps:

• Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.

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 & SOUR CHICKEN RECIPE BY TASTY

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!

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 RECIPE

Steps:

• Cut the chicken into bite-sized chunks. Season with salt and pepper.
• Preheat the oven to 325ºF.
• Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.
• In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
• Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.