CHINESE SWEET AND SOUR CHICKEN
So excited to share this Chinese Sweet and Sour Chicken recipe. Chinese Crispy Chicken is a lite and crispy fried chicken coated in sweet and sour sticky sauce. Recipe takes just 25 minutes start to finish. It comes together quicker than time to order a takeout and wait for the delivery. Pair with home cooked Jasmine rice for a delicious dinner at home. Gluten free.Oh, Pineapple shell is only used for the pictures. You don't need it for cooking the recipe.Let's get started with the recipe. Shall we?!Chinese Sweet and Sour ChickenWe have a big Asian community around us. Sweet sour chicken often makes to the community buffet/get togethers. There are so many variations of this recipe that I have tried. Everyone has signature sauce and their family's personal touch but one thing is common - crispy chicken and savory finger-licking sauce.With this recipe, I have tried to create the same crispy fried chicken with a sweet and sour sauce with very lite breading of corn starch. Sauce is flavored with pineapple juice. You can use canned pineapple juice. Or buy a fresh ripe pineapple and extract juice from it.Sweet and Sour SauceChinese/Indian Chicken recipes are more about sauce than protein. In my opinion, a perfect tasting sauce is the important step for getting any Asian recipe... actually any recipe, right. Don't you think?Likewise, the heart of best tasting sweet and sour chicken is in it's sauce. Sauce is very very simple. If you follow the recipe exactly, sauce will be ready in just 3 minutes.Ingredients to make Sweet and Sour sauce include tomato ketchup, Asian staple ginger and garlic, soy sauce, vinegar and honey. I was after pineapple flavor, so I also added pineapple juice. You can also use orange juice or apple juice based on flavor preference. Once all these ingredients marry together... a delicious bright, and shiny finger-licking sweet and sour sauce surfaces in the pan. See step pictures in the recipe card.Tip: Sweet and Sour sauce also goes great on tofu. In-fact, I even use it to brighten-up stir-fried veggies and rice.Once the sauce is ready, rest recipe is as simple as cooking chicken. Traditional sweet n' sour chicken has fried chicken. I wanted to share the traditional version today so went for fried. However, when not in mood to bread and fry chicken, I often sauté it in little oil and seasonings until it is crisp, caramelized and fully cooked. Next, mix in sauce.Cooking fried chicken is optional. If you are after that traditional crispy fried chicken coated in sweet and tangy sauce.. go ahead, fry the chicken. If you want to avoid frying and still want to enjoy homemade Chinese-takeout! Simply sauté the chicken. It tastes delicious either ways.Don't forget to serve rice on the side. To me, Chinese food does not feel complete without a serving of rice or noodles. You can opt for brown rice or whole grain noodles such as quinoa or buckwheat noodles.Pineapple Shell as Serving BowlI can't finish this post without saying few words about the humble pineapple severing platter. I saw this pineapple bowl last year in Delmar Fair. Vishal had shrimp and pineapple fried rice served in a pineapple bowl. It does look pretty. Thanks to Fair for the inspiration.Tip: Did you know pineapple shells freeze well? If you buy some pineapple, scoop out the flesh and save the shell to use later.I hope you will enjoy this bowl full of takeout favorite as much as we did. Try something different for dinner tonight! Bring home ingredients and make Sweet and Sour Chicken with pineapple and rice. Enjoy!
Provided by Savita
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- In a wide bowl, mix all of the Sweet and Sour Chicken Sauce ingredients. Whisk to combine well. Make sure honey/agave is fully mixed with other ingredients. Set aside. In a medium bowl, add eggs, and beat slightly. Add 2 tbsp of sweet and sour sauce in egg mixture, add a generous pinch or two of salt and black pepper. Mix well.
- Add cubed chicken pieces and coat well. On a large plate, or a paper bag add corn starch. Season with generous pinch or two of salt and black pepper. Add egg coated chicken and toss well to bread evenly.
- Start by heating oil for frying in a heavy bottom cast-iron pan. When oil is hot but not smoking, add battered chicken. Working in batches, shallow fry breaded chicken in oil until crispy from all sides and is fully cooked.
- I fried chicken in two batches, 5-6 minutes each batch. Remove fried chicken on a paper lined plate to drain excess oil.
- In a pan, add remaining of Sweet and Sour mix (saved in step 1). Bring the sauce to boil, then simmer for 1-2 minutes or until sauce get little thick.
- Add in cooked chicken and coat well in the sauce.
- Sweet and Sour Chicken is ready. Remove in a bowl. Serve over rice with garnish of fresh pineapple and rice. Enjoy!
SWEET AND SOUR CHICKEN
Sweet and Sour Chicken is an American Chinese takeout favorite, made by batter-frying chicken and tossing it in a quick sweet and sour sauce.
Provided by Bill
Categories Chicken
Time 45m
Number Of Ingredients 26
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!
Nutrition Facts : Calories 466 kcal, Carbohydrate 33 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 741 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN
Sweet and sour chicken is a popular Chinese recipe. This healthy and crispy sweet and sour chicken recipe is so delicious with sweet and sour sauce. It's better than takeout!
Provided by Rasa Malaysia
Categories Chicken Recipes
Time 20m
Number Of Ingredients 21
Steps:
- Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the Sweet and Sour sauce in a small bowl and set aside.
- Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
- Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.
Nutrition Facts : Calories 162 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 28 grams protein, ServingSize 2 people, Sodium 619 milligrams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat
CHINESE SWEET AND SOUR CHICKEN
A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.
Provided by Traveling_Is_Love
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
- Add chicken breasts to marinade and stir to coat.
- Pour the marinade and chicken into a 9x9-inch square baking dish.
- Cover and marinate chicken in the refrigerator for 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g
SWEET & SOUR CHICKEN
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up
Provided by John Torode
Categories Dinner, Starter
Time 1h5m
Number Of Ingredients 13
Steps:
- For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
- Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
- Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.
Nutrition Facts : Calories 654 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN
Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.
Provided by Parkers Mom
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Mix marinde together and add chicken.
- Marinate chicken in refrigerator from 1 hour to 24 hours.
- Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
- Remove chicken from marinde.
- Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
- Stirring often for 15-20 minutes or until thickened.
- Dip chicken pieces into batter and fry until golden brown.
- You can then place the chicken into the sauce or use the sauce as a dipping sauce.
Nutrition Facts : Calories 640.1, Fat 16.3, SaturatedFat 8.6, Cholesterol 202.1, Sodium 686.3, Carbohydrate 88.5, Fiber 1, Sugar 56, Protein 33.3
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