Best Classic Sweet And Sour Chicken Recipes

SWEET AND SOUR CHICKEN

Steps:

• Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
• Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
• Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
• Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
• Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in. Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
• Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you'd like. Serve hot with steamed white or brown rice.

SWEET AND SOUR CHICKEN

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!

SWEET & SOUR CHICKEN

Steps:

• For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
• Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
• Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

EASY SWEET & SOUR CHICKEN

Steps:

• In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
• Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

SWEET AND SOUR CHICKEN I

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.