Best 4 Pan Fried Sweet N Sour Chicken In Asian Pear Sauce Recipes

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Pan fried sweet n sour chicken is an incredibly delicious dish that combines the flavors of sweet, sour, and salty to create a tantalizing taste sensation. With a crispy coating and a succulent interior, this chicken is a perfect main course for a family meal or a special occasion. The Asian pear sauce adds a unique and refreshing twist to the traditional sweet n sour sauce, balancing the sweetness with a hint of tartness. Whether you're a seasoned cook or a beginner looking to try something new, this recipe for pan fried sweet n sour chicken in Asian pear sauce is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR CHICKEN I



Sweet and Sour Chicken I image

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 16

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Steps:

  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g

SHEET PAN SWEET AND SOUR CHICKEN



Sheet Pan Sweet and Sour Chicken image

Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 17

2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
½ red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
  • Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
  • Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
  • Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
  • Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
  • Drizzle chicken, pineapple, and vegetables with sauce to serve.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g

PAN-FRIED SWEET AND SOUR CHICKEN



Pan-Fried Sweet and Sour Chicken image

Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.

Provided by Rhoda Boone

Categories     22-Minute Meals     Takeout at Home     Chicken     Dinner     Pineapple     Bell Pepper     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 16

6 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 3/4 teaspoons kosher salt, divided
2 pounds boneless, skinless chicken breasts and/or thighs
4 tablespoons vegetable oil, divided
1/2 cup apple cider vinegar
1/4 cup honey
1 cup canned pineapple chunks plus 1/4 cup pineapple juice
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons light brown sugar
1 large garlic clove, finely grated
1/2 medium onion, thinly sliced
1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
1 scallion, thinly sliced
Cooked white or brown rice (for serving)

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.

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

Tips:

  • For the best flavor, use fresh Asian pears.
  • If you don't have Asian pears, you can substitute Bartlett pears.
  • To make the sauce, you can use either white vinegar or rice vinegar.
  • If you don't have rice wine, you can substitute dry white wine or chicken broth.
  • To make the chicken extra crispy, double-coat it in the cornstarch mixture.
  • Be careful not to overcrowd the pan when frying the chicken. Otherwise, it will not cook evenly.
  • If you want to make the dish ahead of time, you can cook the chicken and sauce separately and then reheat them just before serving.

Conclusion:

Pan-fried sweet and sour chicken in Asian pear sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and flavorful, and the sauce is tangy and sweet. This dish is sure to be a hit with your family and friends.

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