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Sweet and Sour Chicken
SKU:
Drummettes are great sticky-fingers-in-all-their-glory food for picnics, the beach, or hockey watching at home.
Also includes quick and easy stir-fry version for weekdays!
Also includes quick and easy stir-fry version for weekdays!
Ingredients
About ½ cup of flour
Garlic salt to taste Fresh cracked black pepper to taste About 1t of Italian parsley (chopped fresh or dried) 2 packages chicken drummettes (about 20 pieces total) Canola oil |
Sweet and Sour Sauce
A little less than ¼ cup of white sugar ¼ cup of Heinz catsup 2T vinegar 1T shoyu ¼ cup or so of water |
What To Do
Lay paper towels on a plate for fried chicken.
Mix flour, garlic salt, pepper and parsley together. Dredge chicken in flour. Swirl oil in a large frying pan, and when the oil is hot and sheets, fry chicken until golden brown. Drain on paper towels.
Pre-heat oven to 350°F.
Combine all the sauce ingredients into a small bowl. Transfer cooked chicken to a 9" x 13" baking dish. Pour sauce over chicken. Bake at 350°F for about 30 minutes, turning the chicken once or twice to coat evenly.
Mix flour, garlic salt, pepper and parsley together. Dredge chicken in flour. Swirl oil in a large frying pan, and when the oil is hot and sheets, fry chicken until golden brown. Drain on paper towels.
Pre-heat oven to 350°F.
Combine all the sauce ingredients into a small bowl. Transfer cooked chicken to a 9" x 13" baking dish. Pour sauce over chicken. Bake at 350°F for about 30 minutes, turning the chicken once or twice to coat evenly.
Variation on a Theme: Stir Fry
Same flour dredge and sauce as drummettes. Leave a plate (no paper towel) to hold the cooked chicken.
1 package of boneless/skinless chicken thighs, cut into strips
A bit of canola oil
1 onion, sliced
2-3 carrots, cut into thin coins
1 red pepper, sliced into strips
Cubed pineapple (optional)
Dredge chicken strips in the same flour/spice mixture, fry, and set aside on a plate. Using a paper towel and tongs, sop up excess oil and fried bits from the pan. Doesn't have to be pristine, just get most of the stuff out.
Put all sauce ingredients into a frying pan and heat until it is bubbly but not boiling. Pour most of the sauce over the chicken.
Add a splash of canola oil to the same pan (if necessary) and stir fry the onion, carrots, and red peppers, in that order, with the rest of the sweet and sour sauce. Add some pineapple chunks at the end if you want. Toss vegetables and sauce over chicken, and mix gently.
1 package of boneless/skinless chicken thighs, cut into strips
A bit of canola oil
1 onion, sliced
2-3 carrots, cut into thin coins
1 red pepper, sliced into strips
Cubed pineapple (optional)
Dredge chicken strips in the same flour/spice mixture, fry, and set aside on a plate. Using a paper towel and tongs, sop up excess oil and fried bits from the pan. Doesn't have to be pristine, just get most of the stuff out.
Put all sauce ingredients into a frying pan and heat until it is bubbly but not boiling. Pour most of the sauce over the chicken.
Add a splash of canola oil to the same pan (if necessary) and stir fry the onion, carrots, and red peppers, in that order, with the rest of the sweet and sour sauce. Add some pineapple chunks at the end if you want. Toss vegetables and sauce over chicken, and mix gently.
Notes and Talking Story
- No red-dye sweet and sour here, color is from catsup!
- The fry-then-bake option will take at least 90 minutes, depending on how many drummettes you have and how large your frying pan is.
- The Stir-Fry Option is a quick and easy one-dish meal--meat and vegetables in a single bound.