Best Sweet Sour Chicken Recipe By Tasty Recipes

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PINEAPPLE SWEET & SOUR CHICKEN RECIPE BY TASTY



Pineapple Sweet & Sour Chicken Recipe by Tasty image

Here's what you need: chicken breast, soy sauce, cornstarch, large egg, pineapple, vegetable oil, red bell pepper, green bell pepper, white onion, garlic, ginger, rice vinegar, sugar, ketchup, white rice, scallion, sesame seed

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 ½ lb chicken breast, chopped into bite-size pieces
1 tablespoon soy sauce
1 cup cornstarch, plus 1 tbsp, divided
1 large egg
1 pineapple
2 tablespoons vegetable oil, plus more for frying
½ red bell pepper, chopped
½ green bell pepper, chopped
½ cup white onion, chopped
2 teaspoons garlic, minced
1 teaspoon ginger, minced
¼ cup rice vinegar
¼ cup sugar
3 tablespoons ketchup
white rice, cooked, for serving
scallion, sliced, for garnish
sesame seed, for garnish

Steps:

  • In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
  • Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
  • Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
  • Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
  • Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
  • To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
  • Add the garlic and ginger, and cook until fragrant.
  • Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
  • Add the pineapple cubes and warm thorough.
  • Add the chicken to the frying pan and toss to coat with the sauce.
  • Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
  • Garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 65 grams, Fat 12 grams, Fiber 3 grams, Protein 38 grams, Sugar 31 grams

SWEET AND SOUR CHICKEN RECIPE



Sweet and Sour Chicken Recipe image

Skip the take out - this Sweet and Sour Chicken Recipe is so good that you'll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection.

Provided by Deborah

Categories     Main Dish

Time 1h25m

Number Of Ingredients 10

2 1/2 lbs boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
3 eggs, lightly beaten
1/4 cup vegetable oil
1 cup sugar
6 tablespoon ketchup
3/4 cup apple cider vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons garlic powder

Steps:

  • Cut the chicken into bite-sized chunks. Season with salt and pepper.
  • Preheat the oven to 325ºF.
  • Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.
  • In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
  • Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Nutrition Facts : Calories 528 calories, Sugar 36 g, Sodium 1316 mg, Fat 17 g, SaturatedFat 3 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 58 g, Fiber 0 g, Protein 42 g, Cholesterol 185 mg

FAVORITE SWEET-AND-SOUR CHICKEN



Favorite Sweet-and-Sour Chicken image

I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it "favorite chicken" at our house! -Lori Burtenshaw, Terreton, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon canola oil
2 cups hot cooked rice

Steps:

  • In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside., Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm., Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.,

Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 571mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 26g protein.

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

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.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

SWEET-SOUR CHICKEN DIPPERS



Sweet-Sour Chicken Dippers image

Meet the Cook: Since you can chop up all the ingredients the night before, this can be ready in about 30 minutes. So it's a great after-work dinner. You can also serve it as a snack or an appetizer...similar to chicken nuggets. I've even substituted quail for the chicken, and it was delicious. Next, I may try it with pork! -Kari Caven, Coeur d'Alene, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 4 dozen appetizers.

Number Of Ingredients 18

1 can (8 ounces) crushed pineapple
1-1/2 cups sugar
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup white vinegar
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch
BATTER:
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons sugar
1-1/3 cups cold water
Oil for deep-fat frying
1-1/2 pounds boneless skinless chicken breasts, cut into chunks

Steps:

  • Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.

Nutrition Facts :

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