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

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The average hot dog is consumed in 6 bites.

Food Joke

Some daze I just can't seem to focus. Old people shouldn't eat health foods. They need all the preservatives they can get A plastic surgeon's office the only place where no one gets offended when you pick your nose! I used to go to an origami class, until it folded. Today everyone wants instant gratification, no matter how long it takes. If a parsley farmer is sued, can they garnish his wages? You can lead a horse to water, but, a pencil must be lead. For Rent: 6 room hated apartment. You have two choices in life: you can stay single and be miserable, or get married and wish you were dead. Have you heard that Revlon and Maibelene have agreed to make-up. Every morning is the dawn of a new error.

Popular Recipes
Slow Cooker Almond Rice Pudding

Skinny Ms

Bacon Bison Butternut Squash Chili (Triple B Chili)

Civilized Caveman Cooking

Shrimp Salsa a.k.a. Ceviche

Natashas Kitchen

Candy Cane Fudge

Back for Seconds

Mushroom-Taleggio Twice-Baked Potatoes

Foodnetwork