Chicken With Sweet And Sour Fig Sauce Recipes

SPICED CHICKEN FINGERS WITH SWEET-SOUR SAUCE

Provided by Ming Tsai

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Spiced Chicken Fingers with Sweet-Sour Sauce image

Steps:

In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.

Ingredients

Canola oil, to cook
1 small onion, roughly diced
1/2 tablespoon minced ginger
1 medium carrot, peeled, roughly diced
1 small pineapple, peeled, roughly diced
2 cups pineapple juice
1/2 cup rice vinegar
2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons white sesame seeds
1 quart cold soda water
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
Salt, to taste

EASY SWEET AND SOUR CHICKEN

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 13

Easy Sweet and Sour Chicken image

Steps:

Combine flour, garlic powder, salt, and black pepper in a shallow dish.
Roll and coat chicken cubes in flour mixture.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
Return chicken to the skillet.
Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

Ingredients

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

SWEET AND SOUR CHICKEN I

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories World Cuisine Recipes Asian Chinese

Time 1h

Yield 8

Number Of Ingredients 16

Sweet and Sour Chicken I image

Steps:

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g

Ingredients

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

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Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
Experts are recommending that it's not necessary to wash your chicken before cutting and cooking it (thanks to Judy, one of our readers for pointing this out). If you decide to wash the chicken like I do sometimes (depends on the state of the chicken), be very careful about splashing water and contaminating surfaces with unwanted bacteria. If you do rinse your chicken, don’t worry about patting it dry, as you need water in the marinade—if your chicken is relatively dry / drained, add 1 tablespoon of water.
Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you’ll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335 degrees F. I

Chicken With Sweet And Sour Fig Sauce Recipes

SPICED CHICKEN FINGERS WITH SWEET-SOUR SAUCE

EASY SWEET AND SOUR CHICKEN

This a really easy recipe that the whole family will enjoy! Serve over rice.

SWEET AND SOUR CHICKEN I

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