Spanish Style Sweet And Sour Chicken Recipes

SWEET AND SOUR CHICKEN WITH PINEAPPLE

Steps:

• Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large wok to 350 degrees F (175 degrees C).
• While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
• Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
• Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
• Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

SPANISH STYLE SWEET AND SOUR CHICKEN

Steps:

• On tray in oven(or in toaster oven), place almonds and bread. Bake at 350° F until light brown, 3-5 minutes, turning once. Set aside and cool to room temperature.
• Preheat oven to 375°F.
• With scissors, trim chicken skin so it just covers meat. Cut chicken breasts in half crosswise (if wings are attached, remove and discard tips). Sprinkle chicken with salt and pepper.
• In large heavy skillet over medium high heat, place olive oil. Add chicken in batches, starting with skin side down and turning once until well browned on all sides; move to 2-l/2 quart casserole with cover.
• Discard oil in skillet but retain browned bits and any remaining chicken juices. Return skillet to medium heat and add butter and chicken broth. Simmer, stirring, until all brown bits are incorporated into the stock mixture; set aside.
• Tear toasted bread into small pieces and place in small bowl containing vinegar. Place almonds in food processor and pulse until finely ground. Add soaked bread, cinnamon, ginger and sugar to processor and pulse until smooth. Pour in juices from skillet and process again.
• Pour sauce over chicken, cover and bake about 30 minutes or until tender and internal temperature reaches 170°F
• Arrange chicken with sauce on platter and sprinkle with chopped parsley.

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.