Pineapple Sweet Sour Chicken Recipe By Tasty

Steps:

• Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large wok to 350 degrees F (175 degrees C).
• While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
• Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
• Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
• Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

Steps:

• Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the inside edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
• In a large pan, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
• Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, then simmer, stirring occasionally, until the sauce has reduced and thickened.
• Add the chicken back to the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Place the chicken and marinade in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until chicken juices run clear.

Steps:

• 1. To prepare the chicken: Place the raw chicken on a cutting board, one at a time, and cut them into 1 to 2 inch pieces (approximate).
• 2. Place cut up chicken into a small mixing bowl. Pour the salt into the bowl with the chicken. Using your hands or a spoon, stir the raw chicken and salt together until the salt is well distributed.
• 3. Add the flour. Using your hands, roll each peice of chicken in the flour until all the chicken is well coated with flour. Deep fry the chicken until thoroughly cooked and outside is golden.
• 4. In another small mixing bowl, combine ketchup, pineapple juice, vinegar and sugar. Whisk until well mixed (about 30 seconds to 1 minute). The sauce will be thin.
• 5. Heat a medium non-stick skillet on stove top. Keep heat between medium and low. Mix the fried chicken and sauce together in the skillet. Stir well, making sure that all the chicken is well covered in the sauce. Stir frequently.
• 6. The longer the chicken and sauce cook together on the stove top, the more the sauce will thicken. Cook until the chicken is well heated through and through and appears to have absorbed a lot of sauce, and until the sauce thickens. This will usually take about 15 minutes. The sauce will also continue to thicken after the chicken and sauce have been removed from the heat. I never have to use anything else to make the sauce thicken. The sauce thickens very well.
• 7. Enjoy plain or with steamed or fried rice and eggroles.

Steps:

• In a large skillet, brown chicken in oil; drain. Add broth. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add the mushrooms, peas, red pepper, bamboo shoots and onions. Cover and cook 5-10 minutes longer or until a thermometer reads 180° and vegetables are tender., Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, reserved juice, vinegar, soy sauce and sugar. Pour into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in pineapple; heat through. Serve with noodles.