Best Sweet Sour Chicken Dippers Recipes

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SWEET AND SOUR CHICKEN TENDERS



Sweet and Sour Chicken Tenders image

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

1 egg, beaten
½ cup cornstarch
1 teaspoon garlic salt
10 chicken tenders
1 tablespoon vegetable oil
½ cup cider vinegar
½ cup white sugar
¼ cup chicken broth
¼ cup ketchup
1 tablespoon soy sauce
1 teaspoon salt

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



Sweet and Sour Chicken image

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

1/2 cup hot water
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon ketchup
1/2 cup pineapple juice ((optional, reserved from canned pineapple))
3 tablespoons rice wine vinegar ((or red wine vinegar))
12 ounces boneless skinless chicken breast or thighs
1-2 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1/2 teaspoon salt
3/4 cup all purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2/3 cup ice water
1 tablespoon vegetable oil ((or canola oil, plus more for frying))
2/3 cup canned pineapple chunks ((optional))
1 tablespoon oil
1/4 cup red onion ((cut into 1-inch/2.5cm chunks))
1/4 cup red bell pepper ((cut into 1-inch/2.5cm chunks))
1/4 cup green bell pepper ((cut into 1-inch/2.5cm chunks))
2 tablespoons cornstarch
2 tablespoons water

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

SLOW-COOKER SWEET AND SOUR CHICKEN



Slow-Cooker Sweet and Sour Chicken image

Delight family members by serving them sweet and sour chicken packed with vegetables with addition of pineapple chunks - a hearty slow-cooked dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 8

Number Of Ingredients 13

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

Steps:

  • Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  • Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
  • Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
  • During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

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