Next add the drained pineapple chunks and cook for another minute before adding the sauce. Stir constantly to avoid burning the garlic. Next you'll add minced garlic and cook for 30 to 45 seconds until it becomes fragrant. While the chicken cooks you'll stir fry the vegetables in a large pan or wok with a tablespoon of oil over medium high heat for 2 minutes or until slightly softened. Snow peas, carrots, broccoli, and zucchini are other great options. They provide a nice crunch and some bitterness which helps to balance out the sweetness of the dish. In most Chinese restaurants sweet and sour chicken is served with onion and bell peppers. As with fresh, you may need to add a little more sugar and some water if using frozen pineapple. Frozen pineapple will work too but I would let it thaw before using. You can use fresh pineapple if you prefer but you may need to add another 2-3 tablespoons of sugar and a tablespoon or two of water in the sauce depending on how sweet you want it. The juice adds a nice fruity sweetness to the sauce and lets you use a little less sugar. I prefer to use canned pineapple in 100% juice for this dish so that I can use some of the juice in the sauce and also save a little time. Cook for 4 to 6 minutes, flipping occasionally, until cooked through. If you want to make a lighter sweet and sour chicken recipe you can skip the breading and cook the chicken in 1 to 2 tablespoons of hot oil in a large skillet over medium high heat. After cooking let the chicken drain on paper towels to soak up the excess oil. Working in batches add the chicken in a single layer and cook for about 5 minutes, flipping occasionally, until it's golden brown and cooked through. I like to use a deep pot or dutch oven to fry the chicken in approximately 1 inch of oil. Shake off any excess and set aside and repeat with the remaining chicken. Dip your chicken pieces into the eggs then roll in the cornstarch and flour mixture until thoroughly coated. Begin by mixing the flour and corn starch along with salt and pepper on a large plate.
#Sweet and sour chicken breading how to#
How to bread your chickenįor a breading that is light and super crispy I use a half and half mixture of corn starch and flour.
They have a little more flavor and are a little harder to over cook but the pieces will be smaller and thinner than you will get with breast meat. Boneless skinless thighs will also work for this recipe.
I prefer to use boneless skinless chicken breasts in this recipe to get nice large, even bite sized pieces. What chicken to use for sweet and sour chicken? Best of all there are no hard to find ingredients and you can have it ready in around 30 minutes. This sweet and sour chicken recipe is an easy weeknight meal that the whole family will love. I'm always looking for delicious, quick meals that are family friendly. What to serve with sweet and sour chicken.What chicken to use for sweet and sour chicken?.It's an easy delicious dish to make at home and always a family favorite! Jump to:
A Chinese take out classic, this crispy sweet and sour chicken features bites of golden brown fried chicken and tender vegetables topped with a tangy sauce.
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