- HOMEMADE SWEET AND SOUR CHICKEN HOW TO
- HOMEMADE SWEET AND SOUR CHICKEN FULL
Reduce heat if needed, so the chicken does not over-brown or stick to the pan. Cook until nicely browned on all sides and cooked through, about 4-5 minutes. Add the chicken, shaking any access cornstarch off the chicken. Heat vegetable oil in a large skillet over medium-high heat.
In a large Ziploc bag, combine chicken and 1/3 cup corn starch. On low heat, simmer until thickened, whisking frequently. In a small saucepan, combine pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and 1 tablespoon of cornstarch. Store leftovers in an airtight container in the fridge for up to 3 days. Hence this recipe makes an awesome first meal, but it is not great for leftovers unless you plan accordingly and separate the pineapple from the chicken. If using fresh pineapple, be aware it contains the enzyme bromelain, which breaks down protein. I love pineapple, but it can quickly overpower this dish, so don’t get carried away. Therefore do not mix it all together until you are ready to eat. This dish should be served immediately so the chicken and peppers remain crunchy and crisp. For a little kick, add 1/4 teaspoon of crushed red pepper flakes. Or try chopped carrots or thick mushroom slices. Use fresh bell peppers and, when seasonably possible fresh pineapple. Cook the sweet and sour sauce until it is slightly thickened, as it will thicken more upon cooling. Cut your chicken into small bite-size pieces so that they cook all way through when browned. Just adjust accordingly, knowing that you should cook just what you will consume for that meal or put a certain amount aside for leftovers with the pineapple separated. That does mean that you should not cook with fresh pineapple. This is perfect for a short-term marinade but not so great sitting right next to the chicken in the glad ware container. Pineapple contains the enzyme bromelain, which breaks down protein. It looked good, and it smelled good, but something weird happened to your meal. Instead, you pull it out of the refrigerator, nuke it in the microwave, and put it in your mouth, and the texture is awful. Have you ever made a recipe with fresh pineapple and chicken or pork, and packed the leftovers in the fridge with the intent of enjoying the meal a second time? After all, it was so delicious. HOMEMADE SWEET AND SOUR CHICKEN HOW TO
How to store leftoversĮveryone loves fresh pineapple. Serve over cooked rice or Chinese noodles. Gently stir to combine and heat until warmed. Add the sauce, pineapple, crushed red pepper, and salt to taste. Reduce the heat to low and add the chicken back to the pan with peppers and onions. Cook the onions and peppers until slightly tender. Remove the chicken to a plate while you cook the vegetables.Īdd a little more oil to the skillet over medium-high heat. Add the chicken shaking any excess cornstarch off the chicken. Heat the vegetable oil in a large skillet over medium-high heat. In a large Ziploc bag or bowl, combine the chicken and cornstarch. Cover the sauce and remove it from the heat. On low heat, simmer until slightly thickened. In a small saucepan, combine the pineapple juice, garlic, water, vinegar, soy sauce, brown sugar, ketchup, and cornstarch.
How to Make Sweet and Sour Chicken Recipe I add just a couple of pinches of crushed red pepper, which balances the sweetness of the pineapple perfectly and adds just a touch of pizzazz.
HOMEMADE SWEET AND SOUR CHICKEN FULL
The sauce is full of flavor and is not overly sweet, which is perfect for bringing out the natural sweetness of the onions and peppers. The chicken has a nice mellow crunch to it and is moist and tender on the inside. The chicken pieces are pan-fried, so this recipe does not require any deep frying. This scrumptious recipe is one of our favorite stir-fries.
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