Sweet And Sour Chicken Burgers 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.

SWEET AND SOUR CHICKEN SANDWICH

Steps:

• Preheat oil in a deep-fryer.
• Lay out 2 deep-sided plates. Add buttermilk to one plate and the flour to the second. Dip each piece of chicken in the buttermilk, then lay in the flour, coating thoroughly.
• Add to deep fryer and cook, 7 minutes. Set on a paper towel to soak up excess oil.
• Add the sweet and sour sauce to a container large enough to dip each piece of chicken evenly. Dip the chicken pieces, then put one on each brioche bun. Top with provolone, lettuce and tomato.

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 & SOUR CHICKEN PITA BURGERS

Steps:

• Put the garlic, green onions, cilantro leaves, ginger, pineapple chunks and soy sauce into a food processor and blitz for about 45 seconds to 1 minute until everything is chopped up very finely. You want the mixture to almost be a paste.
• Scrape the mixture into a large bowl and set aside.
• Put the raw chicken into the food processor, in batches if necessary, and whiz for a minute or so until it is very finely chopped up and looking close to ground chicken.
• Put into the bowl with the first mixture and add in the breadcrumbs and egg.
• Use your hands to combine all the ingredients, making sure everything gets well mixed in with each other.
• Form into four burger patties and put into the fridge to chill for 30 minutes or longer.
• Once the burgers are ready either cook them in a skillet with a bit of oil for 5 minutes on each side or cook on a Foreman type grill for about 10 minutes. Either way make sure the chicken is fully cooked before finishing.
• While the burgers are cooking put the pineapple juice into a small bowl and mix with the cornstarch. Put to one side.
• Put the ketchup, rice wine vinegar, pineapple chunks, soy sauce and sugar or Splenda into a saucepan.
• Turn the burner on to a medium high heat and stir just to combine the ingredients.
• Pour in the pineapple juice mixture and stir until the mixture thickens up. This only takes a matter of minutes so keep a close eye on it because it can very easily burn.
• Toast the pita breads and split them open lengthwise.
• Stuff them with whatever you like in your burger. We went with just some crisp lettuce.
• Then put one burger into each pita and spoon on the amount of sweet and sour sauce to fit your taste. Keep a napkin handy because they can get messy!

ALOHA! SWEET & SOUR BURGERS

Steps:

• NOTES: IF YOU CANNOT FIND DRY SAKE, SUBSTITUTE IT WITH DRY SHERRY. YOU CAN SUBSTITUTE FRESH GARLIC AND GINGER WITH 1/8 TEASPOON EACH GARLIC POWDER AND GROUND GINGER. FOR A MILDER SAUCE, REDUCE THE AMOUNT OF SRIRACHA. DICED ROASTED RED PEPPER MAY BE USED IN PLACE OF DICED ROASTED GREEN CHILES. HAVARTI CHEESE MAY BE REPLACED WITH MONTEREY JACK OR PEPPER JACK CHEESE. USE ONLY KING'S HAWAIIAN BRAND ORIGINAL SWEET HAMBURGER BUNS.
• PREPARE MEAT: Place 1 lb ground beef into a medium mixing bowl. Grate one loaf of SPAM over the ground beef. Mix 6 tablespoons cold water with 1 1/2 tablespoons cornstarch then pour over mixture. Grate 1/4 cup sweet onions into bowl. Wearing kitchen gloves, combine the meat mixture, squeezing it through the fingers until well combined.
• PREPARE PATTIES: Shape meat mixture into 6 equal patties, about 1-inch larger in width than King's Hawaiian Hamburger Buns. Place patties on a platter. Sprinkle each patty on each side with fine sea salt and freshly ground white pepper. Refrigerate patties until ready to grill.
• PREPARE SAUCE: Whisk all of the sauce ingredients in a small mixing bowl. Transfer sauce mixture into a non-stick skillet over medium-high heat. Bring to a boil, stirring constantly until completely thickened. Reduce heat to lowest setting and cover, stirring occasionally to refresh consistency.
• PREPARE BUNS: Lightly and evenly butter each separated flat surface of King's Original Hawaiian Sweet Hamburger Buns. Attach buttered cut sides together and return to the original bag until needed, to keep fresh.
• PREPARE FIXINGS: Cook the bacon if using, until crisp (2 slices per burger). Slice the vegetables and pineapple to specifications. Immerse the onion slices in the sauce. Cover and let heat. Turn once. Remove when onions have softened slightly.
• PREPARE GRILL: Preheat your grill to medium-high heat. Arrange patties on one side of the grill. Place pineapple slices on the other side of the grill. Turn each when dark grill-marks appear. Remove patties and pineapple when done to your satisfaction.
• TOAST BUNS: Place buttered buns sliced-side down on grill, just until medium-toasted.
• ASSEMBLE BURGERS: Turn the grilled pineapple rings in the heated sauce, until well-coated, then remove. Spoon or brush the prepared sauce evenly across each cut top bun portion. Turn the grilled patties in the sauce pan to coat. Place the cheese slices over patties. Cover saucepan until cheese is melted. Transfer patties onto the bottom bun halves. Stir the drained green chiles well into the sauce mixture. Continue assembling burgers with the bacon (optional), then pineapple, sliced onion, and lettuce. Spoon the sauce over the grilled side of each top bun. Place top buns over each assembled burger.
• SERVE IMMEDIATELY with Hawaiian potato chips, Maui onion rings or fries, and enjoy!

SWEET & SOUR HAMBURGER

Steps:

• Brown hamburger in a frying pan until well crumbled. Rinse under hot water, to remove any excess grease, in a colander. Return to frying pan.
• While it is frying, add all other ingredients in a microwave safe bowl. Microwave for about 5 minutes or until sugar is melted and boiling, stirring occasionally.
• Add to rinsed hamburger and bring to a boil. Simmer for about 30 - 45 minutes until all of the liquid is gone and the hamburger has turned dark brown and is crystallized.
• Serve over rice.