Best 4 Chinese Restaurant Style Sweet And Sour Chicken Recipes

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CHINESE SWEET AND SOUR CHICKEN



Chinese Sweet and Sour Chicken image

A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.

Provided by Traveling_Is_Love

Categories     World Cuisine Recipes     Asian

Time 1h50m

Yield 4

Number Of Ingredients 9

½ cup soy sauce
½ cup white sugar
¼ cup vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 ½ teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves

Steps:

  • Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
  • Add chicken breasts to marinade and stir to coat.
  • Pour the marinade and chicken into a 9x9-inch square baking dish.
  • Cover and marinate chicken in the refrigerator for 1 hour.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 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

CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN



Chinese Restaurant Style Sweet and Sour Chicken image

Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.

Provided by Parkers Mom

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
2 tablespoons ketchup
1 cup water
1/2 cup vinegar
1 tablespoon soy sauce
1 cup packed brown sugar
1/4 cup butter (melted)
2 tablespoons cornstarch
2 tablespoons water
3 drops red food coloring
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
2 eggs
1/2 teaspoon vegetable oil
1 teaspoon sugar

Steps:

  • Mix marinde together and add chicken.
  • Marinate chicken in refrigerator from 1 hour to 24 hours.
  • Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
  • Remove chicken from marinde.
  • Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
  • Stirring often for 15-20 minutes or until thickened.
  • Dip chicken pieces into batter and fry until golden brown.
  • You can then place the chicken into the sauce or use the sauce as a dipping sauce.

Nutrition Facts : Calories 640.1, Fat 16.3, SaturatedFat 8.6, Cholesterol 202.1, Sodium 686.3, Carbohydrate 88.5, Fiber 1, Sugar 56, Protein 33.3

HOMEMADE RESTAURANT-STYLE SWEET & SOUR CHICKEN



Homemade Restaurant-Style Sweet & Sour Chicken image

You can make that pricey Chinese chicken dish you love so much, at home, for less than $3 per plate instead of the $6-$15 at PF Changs or the equivalent.

Provided by Chef Scherezade

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb whole boneless skinless chicken breast
1 cup ketchup
1 cup distilled white vinegar
1 cup flour
1 cup water
1 tablespoon garlic powder
3 tablespoons cornstarch
1/2 cup pineapple, chopped
3 tablespoons sugar
1 tablespoon salt
3 cups sunflower oil
1 cup bell pepper, chopped
1/4 cup onion, minced

Steps:

  • Wash the chicken thoroughly with cold water, then chop into finger sized pieces.
  • Mix flour and cornstarch well and add a pinch of salt from the tablespoon sized amount, then dredge chicken.
  • Meanwhile, preheat sunflower oil.
  • In a medium-sized saucepan, add vinegar, water, and ketchup and stir with whisk until well blended. Bring to a boil.
  • After mixture boils, add sugar, salt, garlic powder, pineapple, bell pepper, and onion. (hint: if sauce is coming too thin after 10 minutes on low heat, remove from heat and add teaspoon of cornstarch gradually until thickening begins.).
  • Add chicken to oil and fry until golden. After chicken is fried, add immediately to sauce mixture on low heat and toss well to coat.
  • Serve with white rice.

Nutrition Facts : Calories 1846.5, Fat 167.1, SaturatedFat 22, Cholesterol 72.6, Sodium 2551.5, Carbohydrate 61, Fiber 2.4, Sugar 26.6, Protein 29.3

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