Best 6 Sweet And Sour Porkchicken Recipes

SWEET AND SOUR PORK TENDERLOIN

Steps:

• Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

SWEET-SOUR CHICKEN DIPPERS

Steps:

• Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.

SWEET AND SOUR PORK

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

SWEET AND SOUR PORK

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.

SWEET AND SOUR SAUCE I

Steps:

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

SWEET AND SOUR PORK/CHICKEN

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.