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Fast and Easy and just one pot dinner in minutes ...
Well, two pots, one for the rice... And actually three dishes if you count a little bowl for a Corn Starch slurry... And I used a mini chopper to make some pineapple juice Slurry... And does a cutting board count when talking about a one dish meal???
But it is Fast and VERY easy and unbelievably good! The secret is to use a real fresh Pineapple. i have made this dish with canned pineapple, and while OK, the difference is very noticeable. Use the fresh and real. In this recipe itmakesa difference.
My sauce does not contain any Soy Sauce,ketchupor tomato, so it may not look like it came from a fast food Chinese restaurant. But it does have plenty of layers of flavor, naturally sweet with the pineapple and naturally sour from the Rice Wine vinegar. Dare I say better than take out (you betcha).
OK... here's what I did...
Ingredients
- 2 TBS Olive Oil
- 1 Medium Onion, LARGE Dice (about half dollar size pieces)
- 1 Medium Red Pepper, LARGE Dice (about half dollar size pieces)
- 1 Medium Green pepper, LARGE Dice (about half dollar size pieces)
- 1/2 Fresh Pineapple, cored, sides sliced off and meat cut into LARGE Dice (about half dollar size pieces)
- 1/4 Fresh Pineapple, Cored, Sides sliced off and pureed in a mini chopper to juice
- 1/2 Cup Chicken Stock
- 1/2 Cup Brown Sugar
- 1/2 Cup Rice Wine Vinegar
- 4 TBS Corn Starch
- 4 Tbs Water
- 1/2 Rotisserie Chicken, about 3 cups, meat removed, LARGE Dice (about half dollar size pieces)
- Serve over Rice
Cooking Directions
- In a large Frying Pan or Wok, Heat Olive Oil to just before smoking.
- Add Onions and saute until soft, about 4 minutes
- Add Peppers and continue to saute another 4 minutes
- Add Pineapple and Pineapple juice and stir
- Add Chicken Stock and stir
- Add Sugar and Rice Wine Vinegar and stir some more
- Add Chicken and once again... Stir
- Finally, in a separate small bowl, mix the Corn Starch and water to make a slurry. this will thicken the sauce and help it to stick to the chicken and vegetables
- Add Slurry to Wok and stir. Continue to stir over heat until everything begins to steam
- Serve over hot rice and ENJOY!!!
Not your standard take out Sweet and Sour dish. The sauce is clinging to the vegetables and chicken, but the dish is not over sauced... just flavored. The real star is that hot pineapple with the sauce. Again, works with canned pineapple but there is just nothing like the taste and texture of the fresh!!!
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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken" (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work
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FAQs
Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened. Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter.
What does sweet and sour chicken contain? ›
Chinese American takeout sweet-and-sour involves heavily breaded and deep-fried meat of your favorite type of animal, coated in a delightfully awful sauce containing sugar (sweet), vinegar (sour), ketchup, pineapple, MSG, cornstarch, and possibly some red food coloring to make it extra pretty, and a few chopped bell ...
What is the correct way to eat sweet and sour chicken? ›
Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you'd like. Serve hot with steamed white or brown rice.
What's the difference between orange chicken and sweet and sour chicken? ›
Orange chicken's flavors focus on the tang of oranges, which is complemented by spices like dried red chili flakes or chili sauce for a little kick. Sweet and Sour Chicken can be spicier, with chili paste or extra spices added for a stronger taste.
What is traditional sweet and sour sauce made of? ›
While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.
Do KFC batter their chicken? ›
KFC has a very specific way of coating its chicken. First, fill a large tray or bowl with the flour and spice mix, then toss the raw chicken through it. Next, scoop the flour underneath the chicken, then fold it over, so the mix really sticks to the chicken.
Is sweet and sour chicken from Chinese healthy? ›
Nutrition Facts
There are 1765 calories in a 1 order (706.000g) serving size of Restaurant, Chinese, sweet and sour chicken. The calorie breakdown is 46% fat, 38% carbs, and 16% protein.
What is the difference between sweet and sour chicken and Cantonese sweet and sour chicken? ›
Our sweet and sour dishes are either 'Cantonese style' (which is the same as 'Hong Kong Style') or Sweet and Sour 'Balls' (thick battered). Our Cantonese style is cooked with the sauce, onions, peppers and pineapple. Whereas the Sweet and sour Chicken or King Prawns balls come with a separate pot of sauce.
What country is sweet and sour chicken from? ›
The origin of sweet and sour chicken was in the 18th century or even earlier from China. It spread to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. In some countries, the dish is known as Ku lo yuk.
How do you thicken sweet and sour chicken? ›
A corn starch slurry thickens the sauce – this sauce is a medium thickness, so depending on your preference add little more or less corn starch slurry (but go slowly – the sauce will take a little time to thicken up once the slurry is added).
"General Tso's chicken has origins in Taiwan, but [those] trace back even further to Hunan," explains culinary creator Peter Som, who adds that both dishes feature the "characteristic balance of sour, savory, and salty" found in Hunan cuisine albeit "with General Tso's leaning more spicy and sweet and sour more on the ...
What's the difference between mandarin chicken and sweet and sour chicken? ›
Basically, the sauce is what distinguishes one flavor from the others, so when making orange chicken, the sauce base is orange juice, with lemon, lemonade, pineapple, pineapple juice, and sweet and sour is tomato sauce or juice and vinegar and sugar or honey.
Do Chinese eat sweet and sour chicken? ›
Yes, they actually do. The Chinese term for “sweet and sour” is “糖醋” (sugar-vinegar) - this is a rather common flavor in daily Chinese cooking in (many areas of) China. Sweet and sour chicken would be “糖醋鸡” (sugar-vinegar chicken).
Is General Tso's chicken the same as orange chicken? ›
What is the difference between orange chicken and General Tso? Orange chicken is crispy fried with a fruity, sweet, and tangy sauce that's caramelized into a glaze. General Tso is stir-fried in a sweet, sour, and spicy umami sauce.
What does Chinese sweet and sour chicken taste like? ›
Sweet and sour chicken has a tangy, sweet, and slightly sour taste due to the combination of vinegar, sugar, and ketchup in the sauce. On the other hand, orange chicken has a distinct citrusy, sweet, and slightly spicy flavor from the use of orange juice and sometimes chili flakes in the sauce.
What is chicken batter made of? ›
In a large bowl, thoroughly whisk together potato starch, all-purpose flour, black pepper, baking powder, salt, paprika, and cayenne, about 30 seconds. Whisk in the water until a smooth batter forms, about 30 seconds.
What is battered fried chicken? ›
If you drop a food item into hot oil and cook it, then it's deep-fried. Like how chunks of potato are turned into french fries. If you dip the food item into batter before you drop it into the oil and cook it, then it's battered and fried or batter fried.
Does sweet and sour chicken contain egg? ›
Season the chicken with light soy sauce, salt, white pepper, egg and flour. Mix until combined and marinate for 20 minutes. In a bowl, mix together ketchup, brown sugar, white vinegar, chicken stock and cornstarch. In a large bowl, mix together the Dry Seasoning Mix ingredients.
