sweet and sour chicken

All posts tagged sweet and sour chicken

Who needs take out?

Published May 8, 2012 by jenmatteson

Kudos to Jessy from Gourmet: Day to Day again!  This sweet and sour chicken was super amazing.  The chicken stayed nice and crisp, and the sauce was just perfect.  Not too sweet, not too sour.  The best part is that I made it myself and didn’t have to order take out to get great sweet and sour chicken.  Moreover, I didn’t even have to deep fry the chicken!

Traditionally, sweet and sour chicken isn’t made with any vegetables, but I had some peppers and onions and wanted to get my veggie fix in, so I threw them in the mix.  Also, I pan-fried the chicken in olive oil instead of using a bunch of canola or vegetable oil. The broiler  really helped in crisping up the chicken without over cooking it.  The sauce had a perfect balance, but there was way too much for my taste.  I’m glad Jessy suggested using only half to start, which is all I ended up using.  Of course, your taste could be different, so go ahead and make the full portion, and add as you see fit.  I served this over white rice and topped with green onions.  Paired with these homemade baked egg rolls, who needs take out?

Sweet and Sour Chicken

Source: Gourmet: Day to Day
Servings: 2


1/3 cup sugar
2 tbsp ketchup
1/4 cup white vinegar
1 tbsp soy sauce
3 cloves garlic, minced

1/4 cup olive oil
2 boneless, skinless chicken beasts, cut into 1-inch pieces
salt and pepper
3/4 cup corn startch
2 large eggs, beaten (I used 1/2 cup egg substitute)
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 onion, sliced thin
2 green onions, chopped


1. Preheat broiler.  In a medium bowl, whisk together ingredients for sauce.  Set aside.

2. Heat olive oil over medium heat in large frying pan.  Lightly salt and pepper the chicken.  Dip chicken pieces in the corn startch, shake off excess, and then dip in egg.  Once oil is hot enough for frying, fry chicken in small batches until browned on both sides, about 3 minutes total.  Transfer chicken to foil lined baking sheet, and place on the bottom rack of the oven.  Let chicken cook for about 8 minutes total, flipping pieces half way through.

3. Wipe excess oil from pan and add peppers and onions.  Cook until vegetables become soft, about 5 minutes. Add chicken back to the pan, and add half the sauce.  Cook over high heat until sauce begins to thicken and become sticky.  Add more sauce as desired.  Serve over whole grain rice and garnish with green onions.

Italian Sweet and Sour Chicken

Published April 10, 2012 by jenmatteson

I enjoy sweet and sour chicken, though it’s usually not spicy enough for me.  Of course, it’s not really meant to be spicy.  Anyway, I came across this recipe in Food and Wine while I was on vacation (I think I have four Food and Wines that I have yet to read – I think that means I need another vacation!!) and the corner got marked and it was put in my “to try” pile when I got home.  This may be the shortest period of time that a recipe has sat in my “to try” pile.  I have far too many!

I altered the original recipe a bit by using chicken breasts instead of a whole chicken.  I really like spicy wines (like my food!) like a Malbec or Carmenere, so the closest to a light bodied red I had on hand was a Pinot Noir.  This was not at all what I was expecting, but it was really good.  I think I was expecting more of an Asian flavor, but this is not at all close.  However, Nate and I both enjoyed it and it will definitely be going in the “keep” folder.

Italian Sweet and Sour Chicken

Source: Food and Wine
Servings: 2


2 boneless skinless chicken breasts
salt and pepper
1/4 cup olive oil
1 onion, cut into 1/2-inch dice
2 carrots, halved lengthwise and sliced crosswise 1/4-inch thick
2 celery ribs, cut into 1/2-inch dice
2 tbsp garlic, minced
1/4 cup sugar
1 cup light bodied red wine, such as Chianti
1/2 cup red wine vinegar
1/2 cup orange juice
2 tbsp capers


1. Season the chicken breasts with salt and pepper.  In a large skillet, heat 2 tbsp of oil.  Add chicken and cook over moderately high heat until browned on both sides, about 4 minutes.  Transfer the chicken to a plate and tent with foil.  Pour off the oil.

2. Pour remaining oil into pan and add onions, carrots, celery, and garlic.  Cook over moderate heat, stirring occasionally until starting to brown, about 8 minutes.  Add sugar, wine, vinegar, orange juice, and capers and bring to a boil.  Return chicken to the pan.  Cover partially and simmer until the chicken is cooked through, about 20 minutes.

3. Remove chicken from the pan, increase heat to high and boil sauce until it thickens, about 3 minutes.  Season sauce with salt and pepper and return chicken to the pan until warmed through.  Transfer to a plate and spoon sauce over chicken.

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