Korean Sweet n Sour Chicken

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Korean Sweet n Sour Chicken at home. This dairy free recipe serves 4 and costs $2.71 per serving. One serving contains 604 calories, 56g of protein, and 22g of fat. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have soy sauce, pineapple juice, vegetable oil, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is tremendous. If you like this recipe, take a look at these similar recipes: Korean Sweet n Sour Chicken, Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad, and Grilled Korean BBQ Short Rib Dogs with Sweet Peach Relish + Spicy Korean Slaw.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

•2 carrots, cut into thin pieces

2 lbs boneless chicken breasts, cut into strips

•3 tbsp cider vinegar

•2 tbsp corn starch (+ 2 tbsp water mixed together)

•2 tbsp cornstarch

•1 cup edamame

•1 beaten egg

•½ cup flour

•1 medium size onion, cut into strips

•1/4 cup pineapple juice (optional if available)

•2 tbsp soy sauce

•3 tbsp sugar

Vegetable Oil

•1 cup of water

Equipment:

paper towels

sauce pan

Cooking instruction summary:

  1. Cut the chicken into thin strips, about 1 or 2-inch pieces. Add soy sauce to the chicken for a short marination; mix well and set aside.
  2. Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
  3. Make batter by mixing the flour, cornstarch, water and beaten egg. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
  4. Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).
  5. To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water. Add desired vegetables and let simmer for about 5 minutes or until it thickens.
  6. On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.

 

Step by step:


1. Cut the chicken into thin strips, about 1 or 2-inch pieces.

2. Add soy sauce to the chicken for a short marination; mix well and set aside.

3. Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.Make batter by mixing the flour, cornstarch, water and beaten egg.

4. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water.

5. Add desired vegetables and let simmer for about 5 minutes or until it thickens.On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.


Nutrition Information:

Quickview
604 Calories
56g Protein
22g Total Fat
41g Carbs
35% Health Score
Limit These
Calories
604k
30%

Fat
22g
35%

  Saturated Fat
3g
24%

Carbohydrates
41g
14%

  Sugar
14g
16%

Cholesterol
186mg
62%

Sodium
808mg
35%

Get Enough Of These
Protein
56g
113%

Vitamin B3
25mg
127%

Selenium
81µg
117%

Vitamin A
5224IU
104%

Vitamin B6
1mg
92%

Phosphorus
548mg
55%

Vitamin B5
3mg
36%

Potassium
1222mg
35%

Vitamin K
30µg
29%

Vitamin B2
0.4mg
23%

Vitamin B1
0.32mg
21%

Magnesium
76mg
19%

Manganese
0.37mg
19%

Iron
3mg
18%

Folate
58µg
15%

Fiber
3g
14%

Vitamin E
1mg
13%

Zinc
1mg
12%

Vitamin C
8mg
10%

Vitamin B12
0.55µg
9%

Copper
0.15mg
8%

Calcium
73mg
7%

Vitamin D
0.45µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Chicken Parmesan Patty- Eat As A Burger OR On Pasta
Jam Tarts
Zucchini Ribbon Caper Salad
Torta (Filipino Omelet)
Tomato and Bacon Pizza With Rice Crust
La Bella Italian Turkey Burger
Salmon Butternut Squash Corn Chowder
Pumpkin Oatmeal Cookies
Roast Chicken with Arugula Tomato Salad
Classic Snickerdoodles
Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

Popular Recipes
Pumpkin Pie “Cheese” Ball

The girl Who Ate Everything

Mini Chocolate Chip Pancake Muffins

Lemon Sugar

Spiced citrus bean soup

BBC Good Food

Texas Tater Casserole

Chilled Clam Chowder

Framed Cooks