CRISPY SWEET AND SOUR CHICKEN
If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.
Provided by Uluru
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 24
Steps:
- Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
- Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
- Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
- Remove chicken from the refrigerator. Dip each piece in coating.
- Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
- Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
- Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
- Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g
SWEET KOREAN CRISPY CHICKEN
This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.
Provided by Shelby Lynn
Categories World Cuisine Recipes Asian Korean
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
- Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
- Toss cornstarch with the chicken to coat evenly.
- Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 41.5 g, Cholesterol 33.6 mg, Fat 41.9 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 829 mg, Sugar 26.2 g
CRISPY SWEET AND SOUR CHICKEN
Crispy battered chicken stir-fried with bell peppers, onion and pineapple before being coated in a sticky sauce!
Provided by TipBuzz
Categories dinner Main Course
Time 30m
Number Of Ingredients 20
Steps:
- In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
- Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
- Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
- Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
- Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
- Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
- Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
- Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
- Garnish with optional sesame seeds and serve immediately.
Nutrition Facts : Calories 466 kcal, Carbohydrate 68 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 128 mg, Sodium 1096 mg, Fiber 5 g, Sugar 45 g, ServingSize 4 oz
CRISPY SWEET AND SOUR CHICKEN
Crispy Tempura chicken in a sweet and sour sauce.....a Chinese take away at half the price.
Provided by catx84
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Firstly in a saucepan heat a tbsp of cooking/olive oil on medium heat. Add the diced onion and let them sweat for a couple of minutes. (While the onions are sweating you can put a separate pan of water on to boil for the rice to cook in.)
- Then add to the onions the garlic, soy sauce, vinegar and tomato puree. Keep stirring this mixture.
- Mix the corn flour (for the sauce) in the cold water then add to the pan.
- Stir in the sugar then add your pepper, carrot and pineapple with the juice from the tin. Bring to the boil then simmer for 10 minutes stirring occasionally.
- While the sauce is simmering you can mix up your batter. mix the two flours together and baking powder,gently add iced water, briefly stir- can stay lumpy but do not over stir.
- Dip your chicken in the batter and deep fry until a golden brown colour. (cut into one of the chicken pieces to ensure it is cooked thoroughly)
- serve chicken on a plate then pour the sauce over the top.
- Serve with rice.
- Also try this recipe with either pork, prawns, vegetables or tofu.
More about "crispy sweet and sour chicken recipes"
CRISPY SWEET AND SOUR BAKED CHICKEN RECIPE | THE RECIPE …
From therecipecritic.com
4.8/5 (41)Calories 553 per servingCategory Main Course
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
CRISPY SWEET AND SOUR CHICKEN - BROWN EYED BAKER
From browneyedbaker.com
SWEET AND SOUR CHICKEN RECIPES
From allrecipes.com
SWEET AND SOUR CRISPY CHICKEN RECIPE - COUPLE EATS …
From coupleeatsfood.com
SWEET AND SOUR CHICKEN (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
CRISPY SWEET & SOUR CHICKEN RECIPE (BAKED & SKILLET …
From savoryexperiments.com
CRISPY SWEET AND SOUR CHICKEN | READY SET EAT
From readyseteat.com
Cuisine AsianTotal Time 30 minsCategory Main Dish, Stir FryCalories 403 per serving
- Heat oil in 10-inch skillet over medium heat to 375°F. Fry chicken in batches until brown and crisp, 8 to 10 minutes, turning occasionally. Drain on paper towel-lined plate. Set chicken aside.
- Add peppers and onions to skillet and sauté until tender, about 2 minutes. Stir in pineapple, chicken and sauce and cook until bubbling, about 2 minutes. Serve immediately.
CRISPY SWEET AND SOUR CHICKEN RECIPE - YELLOW BLISS ROAD
From yellowblissroad.com
4.2/5 (4)Total Time 25 minsCategory DinnerCalories 469 per serving
19 DELICIOUSLY SIMPLE ASIAN CHICKEN BREAST RECIPES
From happymuncher.com
CRISPY SWEET AND SOUR BAKED CHICKEN RECIPE THE RECIPES
From estevez.coolfire25.com
CRISPY SWEET AND SOUR CHICKEN RECIPE - OUNCE OF SALT
From ozofsalt.com
SWEET AND SOUR CHICKEN RECIPE - I WASH YOU DRY
From iwashyoudry.com
EASY SWEET AND SOUR CHICKEN RECIPE | GRITSANDPINECONES.COM
From gritsandpinecones.com
CRISPY SWEET AND SOUR BAKED CHICKEN RECIPE THE RECIPES
From keith.alfa145.com
SOUR CREAM AND ONION CHICKEN TENDERS WITH CHIPOTLE DIP RECIPE
From today.com
SWEET AND SOUR CHICKEN RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
CRISPY SWEET AND SOUR BAKED CHICKEN - COPY ME THAT
From copymethat.com
CRISPY SWEET AND SOUR CHICKEN | ALLRECIPES
From stage.element.allrecipes.com
BAKED SWEET AND SOUR CHICKEN | RECIPETOEATS
From recipetoeats.pages.dev
BAKED SWEET AND SOUR CHICKEN - HOLIDAY-RECIPES.US.TO
From holiday-recipes.us.to
CRISPY CHICKEN WITH SWEET AND SOUR SAUCE - PINCH OF NOM
From pinchofnom.com
MALUTONG MANAMIS-NAMIS AT MASIM NA MANOK! CRISPY …
From youtube.com
SWEET AND SOUR FISH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CRISPY SWEET AND SOUR CHICKEN | HOMEMADE RECIPE.
From mycookingplace.com
CRISPY PARMESAN POTATOES - SPOON FORK BACON
From spoonforkbacon.com
CRISPY SWEET AND SOUR BAKED CHICKEN RECIPE - CERTIFIED RECIPES
From certifiedrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love