Chicken Strips With Sweet And Sour Sauce Recipes

SWEET AND SOUR CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour cornstarch and garlic salt into a large resealable bag.
• Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
• Shake the chicken in the bag until all pieces are fully coated.
• Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
• Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
• Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

CHICKEN IN SWEET AND SOUR SAUCE

Steps:

• In a bowl, mix the chicken cut into pieces with the rice wine or sherry, half the olive oil, curry powder, egg and a pinch of salt. Add in the cornflour until the chicken is covered with the batter.
• In a pan, cook the chicken breasts in the remaining olive oil until browned on all edges. Optionally you can saute some red or green peppers and some pineapple chunks to add to the sauce before serving.
• In a saucepan, heat the minced garlic, pineapple juice or sugar, tomato ketchup and wine vinegar, stirring until the simmered sauce becomes dense or the sugar dissolves. Finally bring to boil.
• After cooking the sweet and sour sauce, pour it over the chicken pieces and stir well.
• Optionally add the peppers and pineapple chunks previously sauteed in the pan and serve with rice, noodles or on its own.

SWEET AND SOUR CHICKEN TENDERS

Steps:

• 1. Cut chicken into 1 1/2-inch cubes and set aside. Combine all ingredients (except chicken) mixing well. Dip chicken cubes into batter and deep fry, turning once until golden on all sides and cooked through. Remove from fryer using a slotted spoon and drain on paper towels. Keep cooked chicken warm in oven until remaining chicken is done.
• 2. Prepare Sweet and Sour Sauce: 3/4 cup sugar 1/3 cup ketchup or applesauce 1 or 2 tbsp. soy sauce 1 tbsp. molasses (optional) pinch of salt (if needed) 2/3 cup water 1/4 cup good quality cider, or rice wine vinegar 1 2x1/3-inch slice fresh ginger 2-3 tbsp. cornstarch 1/2 tbsp. olive or peanut oil 1/3 cup water 2-3 chopped green onions (scallions) Mix cornstarch with 1/3 cup cold water, stirring until dissolved. Set aside. Combine remaining ingredients except scallions in a saucepan and bring to a boil. Reduce heat to low and slowly whisk in cornstarch mixture. Simmer for 10 minutes. Add more water if sauce is too thick (or dry sherry wine for extra flavor). Taste and adjust seasonings to your taste (may add cayenne, salt and pepper, etc). Remove ginger. Add chicken and scallions and heat for 1 more minute. Serve over rice, chow mein noodles or pasta (bean threads or Udon noodles are great in this dish).

KID-APPROVED SWEET AND SOUR CHICKEN SAUCE

Steps:

• Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes.
• Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
• Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

SPICED CHICKEN FINGERS WITH SWEET-SOUR SAUCE

Steps:

• In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
• PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
• Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.

CHICKEN STRIPS WITH SWEET AND SOUR SAUCE

Steps:

• Remove all fat from chicken breasts and discard.
• Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
• Cut chicken into 1 inch strips.
• In a small mixing bowl, whisk together eggs and buttermilk.
• In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
• Preheat oven to 400 F degrees.
• Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
• Place chicken strips in a single layer on a baking sheet or cookie sheet.
• Drizzle with melted margarine or butter.
• Bake in preheated 400 F oven for 10 minutes.
• Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
• Serve with Sweet and Sour Sauce as a dip.
• SAUCE-----------------.
• In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
• Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
• Add red food coloring and stir to blend.
• In a small bowl, mix together cold water and tapioca starch until smooth.
• While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
• If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.

CRISPY CHICKEN WITH SWEET & SOUR DIPPING SAUCE

Steps:

• To make the dipping sauce, in a bowl, stir together the apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Divide amont 4 small bowls or ramekins (optional- I just put it in one bowl and share with my husband).
• Season the chicken breasts with salt and pepper. Spread the flour on a plate, beat the eggs in a shallow bowl until blended, and spread the bread crumbs on another plate. One at a time, dredge each chicken breast in the flour, dip in the eggs, and then coat evenly with the crumbs. Set aside on a rack or baking sheet.
• In a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken breasts feel firm when pressed in the centers, about 4 minutes on each side. Adjust the heat as needed so the crumbs don't burn. Transfer to a cutting board.
• Cut each chicken breast across the grain into wide strips. Slide a knife under the strips and transfer to warmed individual plates. Serve immediately with the dipping sauce.