6 Yummy Recipes For Our Beloved Sweet And Sour Chicken

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Pineapple sweet and sour chicken

Recipes and image credit: dinnerthendessert.com

Ingredients

1 1/2 pounds chicken breasts cut into 1” chunks

1/2 cup cornstarch

2 eggs beaten

1/4 cup flour

canola oil for frying

1 cup pineapple chunks

1 red bell pepper cut into 1” chunks

1 green bell pepper cut into 1” chunks

1/2 yellow onion cut into 1” chunks

1/2 cup sugar

1/4 cup brown sugar

1/2 cup apple cider vinegar

1/3 cup ketchup

4 teaspoons reduced sodium soy sauce

2 cloves garlic minced

Steps

1- To make the sauce, combine together the sugar, brown sugar, ketchup, apple cider vinegar, garlic, and soy sauce into a small bowl.

2- Into a frying pan, pour some oil and heat it on medium high to high heat. Cook the chicken until it’s brown for about 2-3 minutes.

3- Add the cornstarch to a large bag.

4- Add the chicken pieces to the large bag and shake until all the pieces are coated.

5- Dip the chicken pieces into the egg, then into the flour before you add them to the hot oil. Add chicken in batches.

6- Cook the chicken for 2-3 minutes, until cooked through and crispy.

7- Remove to a cookie sheet and don’t use paper towels! 

8- When you’re done cooking, remove all but a tablespoon of the oil.

9- Add the bell peppers, onion, and pineapple and cook for 1-2 minutes, until crisp-tender.

10- Add the sauce back in and stir well. Cook for 30 seconds to help the garlic warm through.

11- Add the chicken pieces back in and stir until the sauce has thickened and bubbling.

12- Serve immediately, with optional garnishes of sesame seeds or green onions.

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Hot and sour chicken

Recipes and image credit: yummytummyaarthi.com

Ingredients

3 tbsp oil

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

3 chopped green chilies 

1 medium size onion, cubed

1 medium size bell pepper, cubed

Salt to taste

1 tsp sugar

2 tsp chili powder

1 tsp pepper powder

Water as needed

For Chicken:

2 chicken breasts, chopped into chunks

Salt and pepper to taste

3 to 4 tbsp cornflour

Water as needed

For Sauce:

3 tbsp ketchup

2 tbsp red chili sauce

2 tbsp green chili sauce

2 tsp soy sauce

1 tsp vinegar

Steps:

1- Add the chicken to a bowl and add all the other ingredients. Mix well.

2- Now mix all sauce ingredients and set aside.

3- Heat oil in a frying pan, add chicken, and fry for a couple of minutes.

4- Add in ginger, garlic, chilies, onions, and peppers and toss well. Cook for 4 to 5 mins.

5- Add in salt, sugar, pepper, and chili powder. Mix well.

6- Add in the sauce and toss well to coat.

7- Now add in water and mix well. Cook for 3 to 4 mins till the sauce thickens.

8- Serve and enjoy.

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Cashew sweet and sour chicken

Recipes and image credit: minute rice.com

Ingredients:

2 cups rice

1 can pineapple chunks

2 tbsp cornstarch

1 tbsp sesame oil

6 boneless, skinless chicken thighs, cut into 1-inch pieces

1 green bell pepper, cut into chunks

3 tbsp hoisin sauce

2 tbsp soy sauce

1 tbsp packed brown sugar

1/4 tsp garlic salt

1/4 tsp ground ginger

1 cup cherry tomatoes, halved

1/2 cup chopped, toasted cashews

Steps:

1- Prepare rice according to package directions; set aside.

2- Drain pineapple and reserve juice. Mix 1/4 cup juice with cornstarch; set aside.

3- Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes.

4- Add bell peppers and cook for an additional 3 minutes.

5- Stir in plain pineapple juice, hoisin sauce, soy sauce, brown sugar, garlic salt, and ginger and cook for 5 minutes.

6- Add pineapple chunks, tomatoes, and cornstarch/juice mixture. Cook until the sauce thickens.

7- Serve chicken mixture over rice. Garnish with cashews.

Korean sweet and sour chicken

Recipes and image credit: maangchi.com

Ingredients:

3½ pounds chicken wings (about 1.6 kg), washed and drained

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

⅔ cup potato starch or cornstarch

⅓ cup peanuts (optional)

4 cloves garlic, minced

3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)

¼ cup soy sauce

½ cup rice syrup or corn syrup

1 tablespoon white vinegar

1 tablespoon mustard (optional)

1 tablespoon brown sugar

1 tablespoon toasted sesame seeds

Grapeseed oil (or vegetable oil, peanut oil)

Steps:

Prepare the chicken:

1- Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken.

2- Put the chicken in a large bowl and mix with salt, ginger, and ground black pepper by hand.

3- Put the potato starch in a bowl and dip each wing in the powder to coat it, one by one.

Korean fried chicken sauce:

4- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper (if used).

5- Stir with a wooden spoon until fragrant for about 30 seconds.

6- Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir and let it bubble for a few minutes.

7- Add the brown sugar and continue stirring the mixture. Remove from the heat. Set aside.

8- Heat the oil and add batches of the chicken and fry until golden brown.

9- Remove the chicken from the oil, wait 30 seconds, and fry them for a second time.

10- Dip the peanuts into the hot oil carefully, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.

11- Add the chicken and peanuts to the sauce and stir for 30 seconds. Serve and enjoy!

Orange sweet and sour chicken

Recipes and image credit: jocooks.com

Ingredients:

Orange Sauce

1 cup orange juice

⅓ cup sugar

2 tablespoon rice vinegar

2 tablespoon soy sauce (low sodium)

1 teaspoon ginger (fresh, minced)

2 cloves garlic (minced)

1 teaspoon red pepper flakes

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon orange zest

Orange Chicken

2 pounds chicken breast (boneless and skinless, cut into small pieces)

2 eggs

⅓ cup cornstarch

⅓ cup all-purpose flour

oil (for frying)

Optional Garnish

1 tablespoon sesame seeds

2 green onions (finely chopped)

Steps:

For the sauce:

1- In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes and stir. Cook for 3 minutes. In a small bowl whisk the 1 tbsp of cornstarch with 1 tbsp of water to form a paste. 

2- Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You’ll notice the sauce will thicken. Remove from heat and stir in the orange zest.

Prepare chicken: 

3- In a shallow dish, whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. 

4- Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.

5- In a heavy-bottomed pot add about 2 inches of oil and heat. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. 

6- Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.

7- Transfer the chicken to a bowl, pour orange sauce over the chicken, and toss well until all chicken is fully coated in the orange glaze. 

8- Garnish chicken with sesame seeds and green onions and serve over rice.

Honey butter fried chicken

Recipes and image credit: maangchi.com

Ingredients

2 pounds of chicken wings (or chunks of chicken)

Salt and pepper

2 eggs

¼ cup potato starch

¼ cup all purpose flour

½ teaspoon baking powder

¼ cup pumpkin seeds (optional)

4 cups cooking oil (corn or vegetable oil)

For honey butter sauce:

4 tablespoons unsalted butter

2 garlic cloves, minced

¼ cup white or brown sugar

2 teaspoons soy sauce

2 teaspoons honey

Steps:

1- Put the chicken in a bowl and mix with salt and ground black pepper.

2- Crack the eggs into the bowl and add starch, flour, and baking powder. Mix well by hand.

3- Heat up a skillet with cooking oil over high heat for 5 to 7 minutes.

4- Put all the chicken pieces into the hot oil one by one. Let cook for about 5 minutes until the bottoms of the chicken turn a little crunchy. Then flip them over with tongs.

5- Let cook for another 5 minutes and then turn them all over.

6- Keep frying and occasionally turning over for another 10 minutes until all sides are nice and crunchy.

7- Transfer the crunchy chicken one by one into a strainer over a stainless steel bowl.

8- Let the oil heat up for 1 minute and then put all the chicken back in for a 2nd fry. Cook for 7 to 8 minutes until all sides are crunchy and look golden brown.

9- Strain the chicken and turn off the heat.

Honey butter sauce:

10- Heat up a large skillet for a couple of minutes. Add butter and garlic and stir it up until the garlic turns fragrant and a little crispy. Add soy sauce and sugar and stir until well melted. Add honey and stir.

11- Keep stirring until it bubbles vigorously.

12- Add the chicken and the pumpkin seeds (if used).  Mix and stir well to coat evenly.

13- Serve right away or let cool to serve later.