Best Sweet And Sour Chicken Tenders Recipes
SWEET AND SOUR CHICKEN TENDERS
This super-easy sweet and sour dish is quick to make and served with white rice.
Provided by Dawn Schultz
Categories Main Dish Recipes Chicken Sweet and Sour Chicken Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pour cornstarch and garlic salt into a large resealable bag.
- Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.
- Shake the chicken in the bag until all pieces are fully coated.
- Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
- Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.
- Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.3 g, Cholesterol 125 mg, Fat 8 g, Fiber 0.2 g, Protein 30.8 g, SaturatedFat 1.9 g, Sodium 1575.5 mg, Sugar 28.7 g
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).
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