Best 5 Chinese Chicken With Sweet Onions Recipes

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Tantalize your taste buds with an exquisite culinary journey to savor the delectable flavors of Chinese Chicken with Sweet Onions. This dish embodies the harmonious fusion of savory, sweet, and umami notes, creating an unforgettable dining experience. The succulent chicken, tenderly marinated in a symphony of soy sauce, Shaoxing wine, and ginger, is artfully stir-fried with caramelized onions, resulting in a dish that is both visually stunning and bursting with flavor. Accompanying this main course are two complementary recipes: an aromatic Cucumber Salad and a refreshing Wontons in Chili Oil. The Cucumber Salad, with its crisp texture and tangy dressing, provides a light and refreshing counterpoint to the richness of the chicken. The Wontons in Chili Oil, featuring plump wontons enveloped in a sea of spicy chili oil, offer a delightful burst of heat and savoriness. Together, these recipes form a complete and satisfying meal that will transport you to the vibrant culinary streets of China.

Here are our top 5 tried and tested recipes!

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Sweet and Sour Chicken is an American Chinese takeout favorite, made by batter-frying chicken and tossing it in a quick sweet and sour sauce.

Provided by Bill

Categories     Chicken

Time 45m

Number Of Ingredients 26

1/2 cup hot water
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon ketchup
1/2 cup pineapple juice ((optional, reserved from canned pineapple))
3 tablespoons rice wine vinegar ((or red wine vinegar))
12 ounces boneless skinless chicken breast or thighs
1-2 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1/2 teaspoon salt
3/4 cup all purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2/3 cup ice water
1 tablespoon vegetable oil ((or canola oil, plus more for frying))
2/3 cup canned pineapple chunks ((optional))
1 tablespoon oil
1/4 cup red onion ((cut into 1-inch/2.5cm chunks))
1/4 cup red bell pepper ((cut into 1-inch/2.5cm chunks))
1/4 cup green bell pepper ((cut into 1-inch/2.5cm chunks))
2 tablespoons cornstarch
2 tablespoons water

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!

Nutrition Facts : Calories 466 kcal, Carbohydrate 33 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 741 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE



Sweet and Hot Pepper Chicken, Asian-Style image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
1/2 cup ketchup
1/4 cup chicken stock
1 tablespoon chili garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons minced green onion bottoms
10 dried red chiles
1 jalapeno, stemmed, seeded and thinly sliced
1 red bell pepper, stemmed, seeded and thinly sliced
1 cup sliced yellow onion
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
  • In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

CHINESE CHICKEN WITH SWEET ONIONS



Chinese Chicken with Sweet Onions image

Make and share this Chinese Chicken with Sweet Onions recipe from Food.com.

Provided by PanNan

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 whole chicken breasts, split and skinned
1 medium green bell peppers or 1 medium red sweet bell pepper
4 medium onions
4 tablespoons corn oil, divided
4 pieces fresh ginger, cut the size of a nickel
1/8 teaspoon cayenne
2 tablespoons soy sauce
4 tablespoons sherry wine
1 teaspoon hot sesame oil

Steps:

  • Cut chicken into 1/2-inch cubes.
  • Clean bell pepper; cut into 1-inch chunks.
  • Quarter onions and slice thinly.
  • In wok, heat 2 tablespoons corn oil until it begins to smoke.
  • Add ginger, cayenne and chicken.
  • Stir-fry until chicken is thoroughly cooked, about 3 minutes.
  • Remove to serving dish.
  • Add remaining corn oil; heat.
  • Add onions and pepper; stir-fry until onion is slightly transparent.
  • Return chicken to pan; add soy and sherry.
  • Stir 1 minute more.
  • Sprinkle with sesame hot oil.
  • Serve with rice.

CHINESE CHICKEN SPAGHETTI



Chinese Chicken Spaghetti image

It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings, 1 cup per serving.

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced-sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE



Chicken Roasted with Onions and Soy Sauce image

Provided by Eileen Yin-Fei Lo

Categories     Chicken     Onion     Roast     Kid-Friendly     Soy Sauce     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3 pounds chicken breasts, with bones and skin, cleaned thoroughly but with some of its fat retained, and dried; each breast cut into quarters
2 tablespoons Chinese white rice wine or gin
3 tablespoons double dark soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 tablespoon Chinese white rice vinegar or distilled vinegar
1 teaspoon fresh ground black pepper
4 garlic cloves, thinly sliced
1 1/2 tablespoons peanut oil
4 cups thinly sliced onions

Steps:

  • Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
  • Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
  • Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

Tips:

  • For the chicken, use boneless, skinless chicken breasts or thighs, cut into 1-inch pieces.
  • To make the marinade, combine soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a bowl, and whisk to combine.
  • Place the chicken in the marinade and let it sit for at least 30 minutes, or up to overnight.
  • When you're ready to cook, heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through.
  • In a separate skillet, add the onions and cook over low heat until caramelized and softened, about 15 minutes. Season with salt and pepper to taste.
  • Serve the chicken with the caramelized onions over rice.

Conclusion:

This recipe for Chinese Chicken with Sweet Onions is a quick and easy dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the caramelized onions are sweet and flavorful. The whole dish comes together in under 30 minutes, making it a great option for busy weeknights.

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