Best 7 Sweet And Sour Chicken Or Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Sweet and Sour Chicken or Pork: A Culinary Delight for All**

Indulge in the tantalizing flavors of Sweet and Sour Chicken or Pork, a beloved dish that combines the perfect balance of sweet, tangy, and savory notes. Originating from Chinese cuisine, this dish has gained immense popularity worldwide, captivating taste buds with its crispy fried chicken or pork coated in a vibrant, glossy sauce. Experience the harmonious blend of sweet and sour flavors, complemented by the crunch of bell peppers and the juicy tenderness of pineapple. Whether you prefer chicken or pork, this versatile dish offers a delightful culinary journey that will leave you craving more. Prepare to embark on a flavorful adventure with our collection of Sweet and Sour Chicken or Pork recipes, each offering unique interpretations of this classic dish.

Let's cook with our 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 SOUR PORK



Sweet and Sour Pork image

Sweet and sour pork is one of the most popular Chinese restaurant dishes ever, but as with most classics, it's hard to find a go-to recipe. Look no further!

Provided by Bill

Categories     Pork

Time 1h15m

Number Of Ingredients 24

1 pound pork shoulder or pork tenderloin ((cut into bite-sized pieces))
2 tablespoons water
1/8 teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon oil
2 slices ginger ((smashed))
1 star anise
¼ cup tomato ketchup
1½ cups white vinegar ((5% acidity or less))
½ cup sugar
3 cups canola oil ((for frying))
½ cup all-purpose flour
¼ cup cornstarch
¼ teaspoon salt
1/8 teaspoon pepper
1 egg ((beaten))
1 tablespoon oil
1/2 green bell pepper ((cut into 1½-inch square pieces))
1/2 red pepper ((cut into 1½-inch square pieces))
1/2 onion ((cut into 1½-inch square pieces))
8 ounce can of pineapple chunks ((you'll use the juices from the can for the sauce))
2 teaspoons cornstarch ((mixed into a slurry with 2 teaspoons water))

Steps:

  • Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
  • Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute). Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes). Take care not to burn the aromatics and ketchup--this step is essential to give the sauce a deeper, more complex flavor.
  • Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and the sugar is dissolved. Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes). The sauce needs this time for the flavors to meld. The sauce can be cooled and stored at this time, and you can double or triple the amount and store the sauce away in the refrigerator for future meals.
  • Heat 3 cups of oil to 350F in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. Always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
  • Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
  • Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider.
  • Once you're ready to combine everything, refry the pork in batches to crisp up the coating. That's right, they're going to fry for a second time--this prevents the pork from getting too soggy when added to the sauce.
  • To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple. Bring the mixture to a simmer to further thicken the sauce. At this time, you will likely need to add some cornstarch slurry to thicken the sauce further. Add half first and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
  • I have to add another note to this recipe that this sauce is very sweet and very pungent! So at this point, you must taste the sauce and add water to it if it is too strong and by that, I mean too sweet or too sour. Once you have it adjusted to your taste and the desired thickness, especially if you added more water, then go ahead to the next step and add the pork.
  • Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!

Nutrition Facts : Calories 458 kcal, Carbohydrate 42 g, Protein 12 g, Fat 26 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 293 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

Steps:

  • Combine flour, garlic powder, salt, and black pepper in a shallow dish.
  • Roll and coat chicken cubes in flour mixture.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
  • Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
  • Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
  • Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
  • Return chicken to the skillet.
  • Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
  • Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

SWEET AND SOUR CHICKEN (OR PORK)



Sweet and Sour Chicken (or Pork) image

I learned this recipe from my mom and I still love it! While it does take some time to make, the outcome is just as good as take-out! You will need a Fry Daddy or a frying pan with oil in order to fry the meat. Put enough oil in the frying pan so that the meat can float to the top.

Provided by NHNichole

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

4 chicken breasts or 4 boneless pork chops (I usually guess on the amount I need depending on how many people will be eating)
1 tablespoon vegetable oil
1/2 cup flour
1/4 cup cornstarch
1 teaspoon salt
1/2 cup water
1/2 teaspoon baking powder
1/4 cup margarine
1/2 cup onion
1/2 cup green pepper
1/2 cup carrot, sliced
3/4 cup ketchup
1 cup pineapple juice
1/4 cup brown sugar
2 tablespoons white vinegar
2 teaspoons soy sauce
1/2 teaspoon pepper
1 cup pineapple chunk
1 dash ground ginger

Steps:

  • Frying the chicken (or pork): Cut up chicken (or pork) into small pieces.
  • Mix breading ingredients (it will be runny).
  • Dip each piece of meat into the breading then place into the oil until it turns brown.
  • Make sure the meat has enough time to cook before removing it.
  • Drain the fried chicken (or pork) and set aside, or place a cover over them to keep them warm.
  • Sauce: Melt the margarine in a frying pan, and add the onion, green pepper and sliced carrots.
  • I often add other peppers or snow peas as well.
  • Once the veggies are cooked stir in the rest of the ingredients EXCEPT the pineapple.
  • Cook until it boils and add cornstarch if it is too runny.
  • Finally add the Pineapple for the last 5 min.
  • of cooking time.
  • Finally: Serve over rice if desired.

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken broth
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving

Steps:

  • In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
  • Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

SWEET AND SOUR PORK/CHICKEN



Sweet and Sour Pork/Chicken image

This is one of the most popular dish on our menu...right up there with General Tso's. The sauce in our version is not super sweet so adjust the amount of sugar to your taste.

Provided by NavyDoc13

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons soy sauce
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
3/4 lb boneless pork, cut into 3/4 " pieces or 3/4 lb dark chicken meat, cut into 3/4-inch pieces
1/3 cup distilled white vinegar
1/3 cup brown sugar, packed
1/4 cup ketchup
1/4 cup water
1 tablespoon cornstarch
2 teaspoons soy sauce
1 teaspoon chili-garlic sauce
1 egg, lightly beaten
cornstarch
cooking oil, for deep frying
1/2 cup onion, cut into 1-inch chunks
3/4 cup pineapple chunk
1 small bell pepper, cut into 1-inch chunks

Steps:

  • Combine 2 tbs soy sauce, 1 tbs rice wine, and meat in a bowl. Stir to coat & let marinate for at least 10 minutes.
  • Mix in a small bowl, vinegar, brown sugar, ketchup, water, 1 tbs cornstarch, 2 tsp soy sauce, and chili garlic sauce. Set aside.
  • Remove meat from marinade. Dip meat in egg wash, drain excess, then dredge in cornstarch and shake off the excess.
  • In a wok or deep fryer, heat oil to 360 degrees. Fry meat a few pieces at a time to not drop temperature, turning occasionally until golden brown, about 3 minutes. Remove and drain on paper towel. Repeat process for remaining meat pieces.
  • Sautee onions and bell peppers until onions are translucent, add sauce, cook sauce over medium-high heat, stirring, until boils and thickens then stir in pineapples and meat. Reduce heat and simmer for 5 minutes.
  • Place meat on a bed of rice & top with sauce.

Nutrition Facts : Calories 349.1, Fat 14.1, SaturatedFat 4.9, Cholesterol 109.9, Sodium 911.4, Carbohydrate 34.6, Fiber 1.1, Sugar 29.4, Protein 19.8

SWEET AND SOUR PORK



Sweet and Sour Pork image

At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower.

Provided by Cathy Erway

Categories     dinner, meat, vegetables, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 29

3/4 pound boneless pork shoulder, cut into 1 1/4-inch chunks
3 tablespoons Shaoxing rice wine
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
2 tablespoons neutral oil, such as rice bran or canola
2 teaspoons minced ginger
1 teaspoon minced garlic
1 1/2 tablespoons tomato paste
1 1/4 cups rice vinegar
1 cup pineapple juice
3/4 cup honey
1 tablespoon dried hawthorn berries (can be purchased in Asian groceries or online)
2 teaspoons sambal oelek
1/4 teaspoon five-spice powder
1/2 teaspoon salt, plus more to taste
1 tablespoon cornstarch
1 quart neutral oil, such as rice bran, for deep-frying
1 bell pepper (any color), cut into 1-inch pieces
1/2 medium yellow onion, cut into 1-inch pieces
8 ounces fresh pineapple, cut into 1-inch pieces (about 1 cup)
Pinch of salt
Steamed rice, for serving
1/3 cup sweet rice flour (preferably Mochiko brand)
1/3 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon ground white pepper
1/8 teaspoon salt

Steps:

  • Prepare the pork: Combine the pork with all the marinade ingredients, mixing well. Cover and chill for at least 2 hours, or overnight.
  • Make the sweet and sour sauce: Heat the oil, ginger and garlic in a medium saucepan over low heat until fragrant, about 2 minutes. Stir in the tomato paste and cook for another minute, stirring. Add the rice vinegar, pineapple juice, honey, hawthorn berries, sambal oelek and five-spice powder; stir to combine while bringing to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 15 minutes. Strain the sauce through a fine-mesh sieve and discard the solids; return to the saucepan.
  • Reduce the sauce to about 1 ¾ cups over medium-high heat, uncovered, about 5 minutes. Season with ½ teaspoon salt, adding more as desired.
  • In a small bowl, combine cornstarch with 2 tablespoons water. Bring the sauce up to a boil again, then stir in the cornstarch slurry. Stir as it thickens and bubbles, about 1 minute, then remove from heat. (Note: This sauce recipe may produce more than needed for your pork stir-fry; use as much as you desire and the rest can be saved for another use, such as a dipping sauce for crab rangoon.)
  • Prepare to deep-fry: In a large wok (or deep skillet), heat the quart of oil to 350 degrees.
  • In a large bowl, combine all the ingredients for the batter; add ½ cup water and whisk to combine. Drain any excess liquid from the marinated pork and discard. Working quickly in two batches, carefully dip each piece of pork into the batter one at a time, shaking off any excess, and drop into the oil. Fry the first batch of pork until golden brown, about 6 to 7 minutes. Using a spider or slotted spoon, transfer the fried pork to a wire rack-lined baking sheet to drain. Repeat with the remaining pork, mixing the batter thoroughly before coating the meat. After frying, carefully discard the oil, reserving 1 tablespoon.
  • Return the reserved 1 tablespoon of oil to the wok or pan and heat over high. Once the oil is popping, about 1 minute, add the bell pepper, onion, pineapple and a pinch of salt. Stir-fry for 1 to 2 minutes, until the vegetables are lightly charred in spots.
  • Scrape the vegetables into a large bowl and toss with the fried pork and enough sweet and sour sauce to coat (about 1 to 1 ½ cups). Arrange on a serving dish and serve with steamed rice.

Tips:

  • To make the sauce, use equal parts ketchup, vinegar, and pineapple juice. This will give you a sweet and tangy sauce that is perfect for the chicken or pork.
  • If you don't have pineapple juice, you can use orange juice or apple juice instead.
  • To make the chicken or pork more tender, marinate it in the sauce for at least 30 minutes before cooking.
  • When cooking the chicken or pork, be sure to cook it over medium heat so that it doesn't burn.
  • Serve the chicken or pork with rice or noodles and a side of vegetables.

Conclusion:

Sweet and sour chicken or pork is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and tangy sauce with the tender chicken or pork is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics