Sweet and Sour Chicken Tenders - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

RECIPE COLLECTION

“SWEET AND SOUR CHICKEN TENDERS” IS IN:

NEXT RECIPE: TENDER AND LIGHT GRILLED CHICKEN

SWEET AND SOUR CHICKEN TENDERS

1 egg, beaten
1/2 cup all-purpose flour
1/2 tsp. each onion and garlic powder
1/2 cup water
1/4 tsp. salt (or seasoned salt)
1/2 tsp. baking powder
1/4 cup cornstarch
1 tsp. olive or peanut oil
8-12 chicken breast tenders (or 4-6 breast halves)
hot oil in deep fryer at 365°F.

Cut chicken into 1 1/2-inch cubes and set aside.

Combine all ingredients (except chicken) mixing well. Dip chicken cubes into batter and deep fry, turning once until golden on all sides and cooked through. Remove from fryer using a slotted spoon and drain on paper towels. Keep cooked chicken warm in oven until remaining chicken is done.

Prepare Sweet and Sour Sauce:

3/4 cup sugar
1/3 cup ketchup or applesauce
1 or 2 tbsp. soy sauce
1 tbsp. molasses (optional)
pinch of salt (if needed)
2/3 cup water
1/4 cup good quality cider, or rice wine vinegar
1 2x1/3-inch slice fresh ginger
2-3 tbsp. cornstarch
1/2 tbsp. olive or peanut oil
1/3 cup water 2-3 chopped green onions (scallions)

Mix cornstarch with 1/3 cup cold water, stirring until dissolved. Set aside.

Combine remaining ingredients except scallions in a saucepan and bring to a boil. Reduce heat to low and slowly whisk in cornstarch mixture. Simmer for 10 minutes.

Add more water if sauce is too thick (or dry sherry wine for extra flavor). Taste and adjust seasonings to your taste (may add cayenne, salt and pepper, etc). Remove ginger.

Add chicken and scallions and heat for 1 more minute.

Serve over rice, chow mein noodles or pasta (bean threads or Udon noodles are great in this dish).

Submitted by: CM

Related recipes

recipe reviews
Sweet and Sour Chicken Tenders

· May 30 · #172259

Robert (Arizona) says:

Very good batter, best I ever made. Fried in olive oil for the first time and what a difference. Veg. or canola oil is greasy and yuck. Made two good discoveries there. I bet some bread crumbs in the batter would be good to.

· Jul 26 · #166782

Mike (New York) says:

Delicious. Our family of three demolished most of three chicken breasts. The fried chicken was good on its own, but of course the sauce makes the dish. Will be making again.
A few little things for future first-timers:
The batter recipe as described BARELY covered 3 large chicken breast portions (.8 pounds average per breast).
I didn't feel like buying way more ginger root than this needed (@ $3.99/#), so I just used 1/2 tsp of ground ginger and it came out fine.
We found the sauce to be a little on the over-sweet side, will try reducing sugar to 2/3 or even 1/2 cup next time and do 3 Tbsp corn starch (did 2 this time) to compensate.
In both cases I used olive oil because it's what I had, but I expect it would be better with peanut oil if it's not an allergy problem.

· Oct 9 · #159219

Linda (California) says:

Very very good. The chicken batter is excellent.

· Jul 27 · #142426

Tony Payne (United Kingdom) says:

I just marinated the chicken in five spice, and the flavour and taste made the dish. Delicious.

· Jul 20 · #142154

Tony Payne (United Kingdom) says:

I just marinated the chicken in five spice, and the flavour and taste made the dish delicious.

· Jun 18 · #127143

Michael (Utah) says:

Excellent recipe. I doubled the salt in the batter, and I took the suggestion of adding sherry to the sauce. The sherry turned a mediocre sauce into an amazing one. Also, I didn't put the fried chicken into the sauce, we just poured the sauce over our chicken and rice.

· Aug 24 · #107645

Dan Garcia (Indiana) says:

I made the chicken balls from pieces of a whole chicken roasted earlier in the week. Since I didnt have to worry about the chicken cooking through, I made a flour, rolled oats, and milk batter a little more liquidly than drop biscuits and pan fried in canola oil untill brown. Sauce was great. Wish there wasnt so much sugar though. I Fried an onion, some garlic, and bok choy until almost done in an iron skillet then topped with the sweet and sour chicken and alphalpha sprouts. To add some vegetables. Brought the sizzling skillet to the table to serve. Will make again.

· Feb 19 · #94528

The Green Family (South Carolina) says:

We only used the chicken recipe and added a little extra salt and it was perfect!!

· Jan 9 · #90764

Dave (New Hampshire) says:

I made this one night when we picked this recipe for dinner and... WOW, it was great! Have made this four times now, will be one of our favorites of the month!

· Oct 16 · #81194

Amy (Wisconsin) says:

I agree with a previous reviewer that the chicken was on the bland side, but once added the sauce, it blends well. My three children (5, 7, 11) GOBBLED this up! I will be replacing my current sweet-n-sour sauce recipe with this one; it is not as vinegar-potent as some recipes I've seen. Also, since my family is a "sauce" family, we will be doubling the sauce the next time we make this. Truly two-thumbs-up!

· Apr 15 · #66464

Jeanie B. (Texas) says:

I thought this was a great recipe, but next time, I will salt my chicken before I batter. It just seemed a little bland for me. (I am a salt-a-holic) Other than that.... this was a really good recipe.

· Oct 12 · #48003

Michelle (Michigan) says:

Very yummy...

Related recipe search

“SWEET SOUR CHICKEN”
	“CHICKEN SWEET SOUR STIR FRY”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend