Recipes for "sweet and sour chicken"

In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.

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.

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 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.

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.

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Preheat the air fryer to 380 degrees F (190 degrees C). Grease the air fryer basket with cooking spray.

Cook wings: Pat chicken wings dry with a paper towel. Whisk together baking powder, salt, pepper, and paprika in a small bowl; pour into a large resealable plastic bag. Place some of the chicken wings into the bag, seal the bag, and shake until wings are well coated. Shake off excess baking powder mixture and repeat with remaining wings until all wings are coated.

Place chicken wings in the prepared air fryer basket and cook in the preheated air fryer for 22 to 23 minutes, flipping halfway through.

Meanwhile, make sauce: Combine vinegar, pineapple juice, ketchup, brown sugar, soy sauce, Sriracha, and sesame oil in a small saucepan over medium heat. Stir well and bring to a boil. Boil for about 2 minutes. Reduce heat to a simmer. Stir together cornstarch and water in a small bowl until well combined; pour into the saucepan and quickly whisk until sauce thickens, about 1 minute. If sauce is too thick, thin out with a little water.

Increase the air fryer temperature to 400 degrees F (200 degrees C) and continue to cook wings until crispy and browned, about 2 more minutes.

Pour sauce into a large bowl and add cooked wings; toss to coat well. Garnish with green onion and sesame seeds. Serve hot.

Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.

While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.

Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.

Cover and cook on High for 3 hours.

Preheat the oven to 500 degrees F (260 degrees C).

Remove chicken from the slow cooker and place on a baking sheet.

Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.

Gather all ingredients. Preheat oven to 475 degrees F (245 degrees C) with racks in upper and lower third positions. Grease each of 2 baking sheets with 1 tablespoon of the oil along 1 of the short sides; set aside.

Sprinkle chicken evenly with pepper and 1 1/2 teaspoons of the salt, and place in a bowl. Add eggs, and stir to coat. Place flour in a shallow bowl or baking dish. Working in batches, dredge chicken in flour, and shake off excess. Divide chicken between the prepared baking sheets, spreading in an even layer along short edges.

Divide bell peppers among baking sheets, spreading evenly along other short edges. Drizzle bell peppers evenly with remaining 2 tablespoons oil, and toss gently to coat.

Bake in the preheated oven, rotating baking sheets halfway through, until chicken is browned in spots, about 15 minutes. Remove chicken and bell peppers from the oven; use a spatula to carefully flip chicken only . Return to the oven, and continue baking at 475 degrees F (245 degrees C) until chicken is crispy and a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C), about 5 minutes.

While chicken is baking, whisk together ketchup, pineapple juice, honey, soy sauce, rice vinegar, and remaining 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium, whisking occasionally. Reduce to a simmer over medium-low, and cook, stirring often, until mixture is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Remove from heat.

Pour 1/4 cup of the prepared sauce over chicken on the baking sheets; toss to coat evenly. Divide rice, chicken, and bell peppers evenly among bowls. Drizzle evenly with remaining 1/2 cup sauce. Serve immediately.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.

Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.

Preheat the oven to 400 degrees F (200 degrees C).

Place wings in a large baking dish and drizzle sauce over top.

Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.

Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.

Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.

Remove chicken from the refrigerator. Dip each piece in coating.

Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.

Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.

Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.

Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.

2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour and ginger to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the broccoli, peppers, and shallots to the other side of the pan and toss with 2 tablespoons oil. Bake 15 minutes.

3. Reduce the oven temp to 400° F.

4. Meanwhile, combine the sweet Thai chili sauce, soy sauce, apple juice, rice vinegar, ketchup, peanut butter, jalapeño, and garlic in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.

5. Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for 3 minutes, until the sauce coats the chicken. Watch closely, the sauce can burn easily.

6. Serve the chicken and the remaining sauce over bowls of rice topped with cilantro. Serve the vegetables on the side.

Mix together soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl until marinade is well combined. Add chicken breasts and stir to coat.

Pour marinade and chicken into a 9x9-inch square baking dish. Cover and marinate chicken in the refrigerator for 1 hour.

Preheat the oven to 325 degrees F (165 degrees C).

Bake chicken in marinade in the preheated oven until meat is no longer pink in the center and juices run clear, about 40 minutes, turning halfway through cooking.

Mix together 2 tablespoons cornstarch, garlic powder, and ground ginger in a medium bowl until well combined. Toss chicken thighs in cornstarch mixture until evenly coated.

Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned, about 3 minutes per side. Transfer to a plate and set aside.

Drain juice from the can of pineapple into a measuring cup. You should have approximately 3/4 to 1 cup juice.

Mix together 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce in a slow cooker until sauce is well combined. Add browned chicken and stir to coat.

Cook on Low for 3 hours and 30 minutes.

Whisk together remaining 1/4 cup pineapple juice with remaining 2 tablespoons cornstarch in a small bowl until combined. Stir into the slow cooker and increase heat to High. Add pineapple and bell pepper.

Cook on High until sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with green onion to serve.

Preheat the oven to 425 degrees F (220 degrees C).

Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. 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.

Preheat the oven to 350 degrees F (175 degrees C).

Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.

Dip chicken in egg, then press in cornstarch mixture to coat.

Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.

Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.

Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.

Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish or spray with cooking spray.

Pat chicken thighs dry with a paper towel, cut into 1-inch chunks, and add to the dish. Sprinkle with cornstarch, and toss until chicken is coated. Stir in onions, green and red bell peppers, and pineapple.

Add ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger paste to a small bowl, whisk until well combined, and stir into the chicken mixture.

Bake until chicken is no longer pink at the center and juices run clear, 14 to 17 minutes, stirring halfway through. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). If sauce is a bit thick, stir in a splash of water to thin out until you reach your desired consistency.

Garnish with green onion slices and serve.

Marinate chicken cubes in soy sauce in a bowl for 30 minutes.

Heat vegetable oil in a skillet on medium-high heat.

Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.

Remove chicken from the skillet and set aside.

Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.

Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.

Stir mixture and lower heat to medium-low.

Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.

Stir in carrots, onion, and bell pepper.

Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.

Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

Gather all ingredients.

Place sugar, water, vinegar, soy sauce, cornstarch, and ketchup in a medium saucepan and bring to a boil. Stir continuously until mixture has thickened.

Enjoy!

Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.

Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

The hardest part about this recipe is peeling the onions. If you are using pearl or small cipollini onions, blanch them in boiling water for a minute or so and then plunge them into ice water to stop the cooking. Slice off the root and stem ends, and the papery skin should slip right off.

If you are using the larger boiling onions, as we did here, just slice the stem end off the onion and peel as you would a normal onion.

Bring a pot of salty water to a boil, and boil your onions for 4 to 10 minutes, or until they are tender. Smaller onions will need less time. You want them al dente, not soft, because they will cook a bit more in the frying pan. Drain the onions well and set aside.

Get a frying pan hot over medium-high heat and add the olive oil. Let the olive oil get hot for a minute or two and add the onions. They will spit a little because they are full of moisture. Let them sizzle until you get some browning on a couple sides of the onion, about 4 to 5 minutes.

Meanwhile, mix the honey and vinegar vigorously until the honey dissolves. Add it to the frying pan. It will spit and sizzle violently. Turn the onions to coat with the mixture and turn the heat down to medium. Sprinkle salt over everything.

Let the vinegar-honey mixture boil down to a thick syrup. Turn the onions often to coat evenly.

Serve hot or at room temperature, with a little sprinkling of a fancy salt like fleur de sel, if you have some.

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Preheat oven to 375 degrees F (190 degrees C).

Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender.

In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.

Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.

Place chicken in the preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over the rice with remaining olive oil mixture.

Heat the oil in a large, heavy-bottomed pot (about 4 to 5 quarts) over medium heat. Add the onion and sauté until it softens slightly, about 3 minutes. Add the garlic, tomato paste, and paprika and stir. Cook for another minute.

Simply Recipes / Micah Siva

Add the cabbage, carrots, and bay leaf to the pot. Pour the broth, crushed tomatoes, vinegar, and brown sugar over the cabbage. Stir to combine.

Bring to a boil and adjust the heat to a simmer. Cover with a lid and simmer until the cabbage is fully cooked and tender, 25 to 30 minutes.

Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Add the lemon juice and season with salt and pepper to taste. Add more sugar or seasoning as needed.

Serve topped with fresh parsley and freshly ground pepper.

Store any leftovers in an airtight container in the fridge for up to 5 days.

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Simply Recipes / Micah Siva

Simply Recipes / Micah Siva

Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.

Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.

Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.

Combine remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Stir in cornstarch mixture and cook, stirring frequently, until sauce comes to a gentle boil. Reduce the heat and simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

Stir together the sauce ingredients in a medium bowl and set aside.

In a bowl or large plastic bag, combine the cornstarch, salt, and pepper. Add chicken and toss to coat well.

Whisk together the eggs in a medium mixing bowl. Line a plate with paper towels. Arrange everything near your stove.

In a large, deep skillet or wok, warm the vegetable oil over medium-high heat until a flick of water sizzles on contact.

As soon as the oil is hot, transfer the coated chicken to the bowl with the eggs and toss to coat well. Scoop out the chicken pieces with a slotted spoon, allowing any excess egg to drain off, and transfer the chicken to the skillet in an even layer.

Cook for about 3 minutes per side until a crust forms and the chicken is a light tan color. The chicken will not be cooked through at this point.

When chicken is done, remove it from the skillet with a slotted spoon and transfer it to the plate lined with paper towels to drain off any excess oil.

Transfer to a 9x13-inch baking dish. Add sauce and toss to combine.

Bake chicken for 25 to 30 minutes, stirring halfway through to ensure even cooking. When the chicken is done, it should be cooked through and the sauce will thicken and turn into a glaze coating the chicken.

Serve chicken with cooked rice garnished with scallions.

Preheat the oven to 375 degrees F (190 degrees C).

Place beaten egg in a shallow bowl. Place cornstarch and garlic salt into a large resealable plastic bag.

Dip chicken in beaten egg, allowing excess to drip off. Drop chicken into cornstarch mixture, seal the bag, and shake until well coated.

Heat oil in a large skillet over medium heat. Cook chicken in hot oil, turning occasionally, until browned, about 5 minutes. Transfer chicken to a baking dish.

Stir together vinegar, sugar, broth, ketchup, soy sauce, and salt in a medium bowl. Pour over chicken in the baking dish.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).