Sweetnsourchickenslaw Recipes

SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325 F degrees. Spray a 9x13 baking dish with cooking spray.
• Season the chicken with salt and pepper. Sprinkle the cornstarch over the chicken and gently toss making sure each piece of chicken is coated in cornstarch.
• Dip a few pieces of the chicken into the egg and gently toss the chicken around making sure they are coated completely in egg.
• Heat the oil in a large skillet, start with about 1/4 cup. Add a few pieces of chicken at a time and cook just until lightly golden, 1 to 2 minutes. You will have to do this in batches until done. Transfer the chicken to a paper towel-lined plate and discard excess oil.
• To make the sweet and sour sauce whisk all the sauce ingredients together in a large bowl.
• Add the chicken pieces to the prepared baking dish and pour about 2/3 to 3/4 of the sauce over the chicken and toss so that each piece is coated in the sauce.
• Bake the chicken for 45 minutes, turning it over after 15 minutes.
• Garnish with green onions and sesame seeds. Use the remainder of the sauce for dipping.

PAN-FRIED SWEET AND SOUR CHICKEN

Steps:

• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
• Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
• Divide chicken mixture among plates and top with scallion. Serve with rice alongside.

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 large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

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:

• 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.

SWEET 'N' SOUR COLESLAW

Steps:

• Place coleslaw mix in a serving bowl. Combine the remaining ingredients; pour over coleslaw mix and toss to coat. Chill until serving.

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!

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.