I would like to get an easy recipe for sweet and sour chicken..just like the chinese takeout. any good recipes

Answer 1

STIR FRY SWEET & SOUR CHICKEN

3 boneless skinless chicken breast
sesame seeds (optional)
1 green bell pepper (julienned)
1 clove of garlic (chopped)
2 1/2 tbsp. of coconut oil
1 jar of La Choy sweet and sour sauce

Cube chicken into desired chuncks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.
Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce. Stir and turn down heat to low.

Cover and simmer for about 10 minutes until bell pepper is soft and tender. Serves 2-3.

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MOTHER HUBBARD'S SWEET AND SOUR
CHICKEN

4 boneless skinless chicken breasts
flour
eggs
1 bell pepper
1 large onion
1 can pineapple chunks
sweet and sour sauce
1 24 oz bottle Catalina salad dressing
1 jar apricot preserves

Cut boneless, skinless chicken breast into cubes. Roll chicken cubes in flour then in beaten egg then again in the flour.
Fry in hot oil (365-375°F) until chicken is fully cooked and breading is golden brown.

Add cubed pineapple, bell pepper and onion and continue to cook until bell pepper and onion are tender.



For sauce:

Combine Catalina dressing and apricot preserves in a saucepan and heat until preserves are liquefied.
Serve over a bed of rice. My family likes this recipe better than the sweet and sour chicken at the Chinese restaurants we frequent.

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APRICOT GINGER CHICKEN SWEET AND SOUR

2 1/2 pounds chicken breast
1 box 1-3/4 ounce box soup nuts (Mandlen), ground
1 teaspoon freshly ground ginger
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs
1 teaspoon freshly squeezed lemon juice
1 jar apricot preserves, 8 ounces
1/2 cup white wine
2 tablespoons butter, melted

SWEET AND SOUR SAUCE:

2 c. apricot peach duck sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon honey

Preheat the oven to 350F.
Use about 4 whole skinless chicken breasts that have been boned. Rinse and clean the chicken with cold water.

Cut the chicken breasts in half.

Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.

Beat eggs in a small bowl with the lemon juice and pour into a dish. Dip each chicken part in the egg mixture, then in the crumb mixture. Arrange in a single layer in a buttered 9 x 1 3 inch baking pan.

In a 1 quart microwave proof bowl, combine the preserves, butter, and wine.

Microwave on high for 3 minutes. Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp. Serve with the Sweet and Sour Sauce.

Sweet and Sour Sauce: Use one 19-ounce jar of duck sauce. Pour over the baked chicken or serve separately.

Microwave Method: Place all the ingredients in a 1-quart microwave-safe dish. Microwave on high for 2 minutes. Stir and microwave 1 more minute.

Conventional Method: Place all the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally.

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EASIEST SWEET AND SOUR CHICKEN

skinless, boneless chicken
1 small bottle Russian salad dressing
1/2 jar apricot preserves
1 package Lipton Onion Soup Mix

Preheat oven to 375°F.
Combine dressing, preserves and soup mix in a bowl, stirring well.

Place chicken in a greased pan and pour mixture over top.

Roast for 45 minutes or until done.

Answer 2

1

Answer 3

Sweet 'n' Sour Chicken

Ingredients

(6 servings)

1 1/2 c Carrots; cut into 1/4" piece
1 lg Green Pepper; cut 1" pieces
1 md Onion; cut into wedges
2 tb Tapioca; quick-cooking
1 cn Frozen Pineapple-Orange 6oz juice Concentrate, thawed
1/2 c Catsup
2 tb Lemon juice
2 tb Tapioca
Cinnamon Stick; 2 inches
1/3 c Brown sugar; packed
1/3 c Red wine vinegar
1 tb Soy sauce
1/2 ts Chicken bouillon granules broken
8 Allspice; whole
4 Cloves; whole
3 lb Chicken; skinned, cut up, & frozen
Hot cooked couscous


Instructions

For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir.
For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken.
Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5 1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken.

Answer 4

Sweet and Sour Chicken recipe

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired."

INGREDIENTS
1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
DIRECTIONS
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Answer 5

Sweet & sour Chicken
Ingredients:




15 pieces boneless Chicken
21/2 tbsp Corn Flour / Corn Starch
11/2 tbsp Soya Sauce
11/2 tbsp Vinegar
3/4 cup Chicken Stock
3tbsp Spring Onions (chopped)
2 tbsp Tomato Sauce
1 tsp Ginger Paste
Salt to taste
Pepper Powder to taste
11/2 tbsp Sugar
Oil to fry
2 tbsp oil



Preparation of sweet sour Chicken :


Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
Cover Chicken pieces with the above mixture evenly.
Heat oil in a wok / kadhai and deep fry the pieces till golden brown.
Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt. Sauté for a minute.
Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
Add fried Chicken pieces. Simmer for a minute or two.
Serve the sweet and sour Chicken hot with steamed / boiled rice.

Bon Apetite :)

Answer 6

For sweet Chicken:
first you'll have to seasoning the chicken and then soak the it in honey and vinegar after that then flour the chicken and fry it. That's the easy way!
Good Luck!

Answer 7

use a bottle of any brand bbq sause and mix it with apricot preserves, baste on the chicken and bake.