Sweet And Sour Chicken Tenders Recipes

EASY SWEET AND SOUR CHICKEN

Steps:

• To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
• To a small bowl, add the water, cornstarch, and stir to combine.
• Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
• To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
• To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
• After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
• Optionally garnish with green onions, sesame seeds, and serve immediately.

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).

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.

HOMEMADE SWEET-AND-SOUR PORK

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

SWEET-AND-SOUR CHICKEN

Steps:

• In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.