Sweet And Sour Chicken Thighs With Carrots Recipe Epicuriouscom Recipes

BAKED SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
• Dip chicken in egg, then coat in cornstarch mixture.
• Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
• Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
• Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SWEET AND SOUR CHICKEN THIGHS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper. Rub onto chicken.
• Heat oil and brown chicken in 2 batches, turning over once, about 10 minutes per batch.
• Transfer browned chicken to a plate.
• Discard all but 3 TBS of fat from the skillet and add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste. Cook over moderate heat, stirring occasionally until onion softens and begins to brown, about 8 to 10 minutes. Add garlic and cook, stirring 1 minute longer.
• Return chicken to skillet, skin side up, nestling it into vegetables. Stir together honey, water, lemon juice until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary skim fat from sauce, then add salt to taste.
• Sprinkle with herbes just before serving.

PAN-FRIED SWEET AND SOUR CHICKEN

Steps:

• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
• Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
• Divide chicken mixture among plates and top with scallion. Serve with rice alongside.

SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
• Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
• Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

SWEET AND SOUR CHICKEN THIGHTS WITH CARROTS

Steps:

• Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until it shimmers, then brown chicken in 2 batches, turning over once, 10 min per batch. Transfer browned chicken to a plate. Discard all but 3 tbsp fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is beginning to brown, 8-10 min. Add garlic and cook, stirring, 1 min. Return chicken, skin side up, to skillet, nestling it into vegetables. Stir together water, lemon and honey until blended and add to skillet, then cover over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25-30 min. Skim any fat from sauce, then add salt to taste. Sprinkle with herbs before serving.

SWEET AND SOUR CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
• Drain chicken, discarding used marinade.
• Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).