Best 2 Pan Fried Sweet And Sour Chicken Recipes

Indulge in a culinary adventure with our tantalizing sweet and sour chicken, a symphony of flavors that will delight your palate. This delectable dish takes you on a culinary journey, blending the tangy sweetness of the sauce with the crispy, golden-brown chicken. Savor the perfect balance of flavors as you bite into the tender chicken, coated in a luscious sauce made from pineapple, bell peppers, and zesty spices. Accompany your main course with a medley of delicious sides, including fluffy steamed rice, crispy stir-fried vegetables, or a refreshing salad for a complete and satisfying meal. Whether you're a seasoned chef or just starting your culinary exploration, our comprehensive guide, complete with step-by-step instructions and helpful tips, will empower you to recreate this classic dish in the comfort of your own kitchen.

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SHEET PAN SWEET AND SOUR CHICKEN

Sheet Pan Sweet and Sour Chicken image

Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Provided by Bibi

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
½ red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Drain pineapple tidbits and place juice into a 1-cup liquid measure. 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.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g

PAN-FRIED SWEET AND SOUR CHICKEN

Pan-Fried Sweet and Sour Chicken image

Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.

Provided by Rhoda Boone

Categories 22-Minute Meals Takeout at Home Chicken Dinner Pineapple Bell Pepper Kid-Friendly Small Plates

Yield 4 servings

Number Of Ingredients 16

Ingredients

6 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 3/4 teaspoons kosher salt, divided
2 pounds boneless, skinless chicken breasts and/or thighs
4 tablespoons vegetable oil, divided
1/2 cup apple cider vinegar
1/4 cup honey
1 cup canned pineapple chunks plus 1/4 cup pineapple juice
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons light brown sugar
1 large garlic clove, finely grated
1/2 medium onion, thinly sliced
1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
1 scallion, thinly sliced
Cooked white or brown rice (for serving)

Steps:

Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
Divide chicken mixture among plates and top with scallion. Serve with rice alongside.

Tips:

To ensure the chicken is evenly cooked, cut it into uniform pieces.
Use a cornstarch slurry (made by mixing cornstarch with water) to coat the chicken. This will help create a crispy and flavorful crust.
Make sure the oil is hot enough before adding the chicken. This will help prevent the chicken from sticking to the pan.
Don't overcrowd the pan when frying the chicken. This will lower the oil temperature and make the chicken soggy.
Cook the chicken in batches if necessary to avoid overcrowding.
Once the chicken is cooked, remove it from the pan and drain on paper towels to remove excess oil.
For the sauce, use a combination of ketchup, vinegar, soy sauce, and pineapple juice. Adjust the proportions to taste.
Add some chopped vegetables to the sauce for extra flavor and color.
Serve the sweet and sour chicken over rice or noodles.

Conclusion:

Pan-fried sweet and sour chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, sour, and tangy flavors is sure to please everyone at the table. With a little planning and preparation, you can have this dish on the table in under 30 minutes.