This sweet and sour chicken is one of our favorite Asian inspired dishes. Crispy chicken chunks are tossed along with veggies in a delicious, sweet and sour sauce base. Here is an easy recipe that shows you how to make some restaurant-worthy sweet n sour chicken right at home.
This sweet n sour chicken recipe is ready in a jiffy, and is so much better and healthier to prepare at home rather than takeout.
The Chinese-American sweet and sour chicken is usually served in a different way, the deep fried coated chicken chunks are served with the sweet and sour sauce separately.
I’m so accustomed to eating the Indian-Chinese version, hence I just prefer it more, just the sight of the fried chicken cubes and veggies glazed with all that sauce makes it even more appetizing 😀
I shallow fried the chicken instead of deep frying. You may deep fry if you wish to do so.
Please do have all your ingredients prepped up before you set out to cook this dish, as it comes together in a matter of minutes, and you don’t want anything burning or sticking to the pan.
For a vegetarian version, you can replace chicken with paneer/extra firm tofu. You may add them directly to the sauce, without frying.
- INSTRUCTIONS TO MAKE SWEET ‘N’ SOUR CHICKEN RECIPE
- HOW TO MAKE SWEET AND SOUR CHICKEN | SWEET ‘N’ SOUR CHICKEN?
- How To Make Sweet And Sour Chicken
INSTRUCTIONS TO MAKE SWEET ‘N’ SOUR CHICKEN RECIPE
- Marinate the chopped chicken cubes with ginger garlic paste, cornflour, salt, and pepper. Mix well, cover and set aside for 15-20 minutes.
- Cut the onions, and bell peppers into 1-inch cubes, set aside. Also, cut the pineapple slices into small chunks.
- In a wok, heat oil, saute onions on medium heat, for about a minute. Remove in a plate and set aside.
- Add bell peppers, saute for another minute on medium heat. Set aside.
- Next, add marinated chicken in batches, don’t overcrowd the wok. Fry on medium heat until golden brown. Drain on an absorbent paper napkin, set aside.
- To prepare the sauce, in the same wok, remove excess oil, keeping only about 1 tablespoon of oil. Add ginger garlic and saute on medium heat until fragrant.
- Next, add the ketchup, pineapple juice, vinegar, hot sauce, and sugar, mix well. Bring to a boil.
- In the meantime, dissolve 1 tablespoon cornflour in about 1/2 cup cold water. Add this to the wok, keep stirring continuously until the sauce thickens.
- Now add the sauteed veggies, pineapple chunks, and chicken pieces. Toss to coat well with the sauce. Serve hot with noodles/ steamed rice or with fried rice.
NOTE
- You can adjust the consistency of the sauce as per your preference, add more or less cornflour accordingly.
HOW TO MAKE SWEET AND SOUR CHICKEN | SWEET ‘N’ SOUR CHICKEN?
How To Make Sweet And Sour Chicken
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb chicken thighs/breast cut into 1-inch cubes
- 1 tbsp ginger garlic paste
- 1/4 cup cornflour
- salt and pepper, to season
- 1 egg
For the sauce
- 1 & 1/2 tbsp finely chopped ginger
- 1 & 1/2 tbsp finely minced garlic
- 1/3 cup tomato ketchup
- 1/4 cup pineapple juice
- 2 tbsp rice wine vinegar
- 2 tbsp sugar, adjust as per desired sweetness
- 1 tsp Sriracha sauce or any other hot sauce
- 2 tbsp cornflour
- 1/2 cup water
Other ingredients
- 1 cup red onions quartered separate onion layers.
- 1 cup 1-inch colored bell peppers cubes
- 2 pineapple slices, cut into chunks
- oil, as required for frying
Instructions
- Marinate the chopped chicken cubes with ginger garlic paste, egg, cornflour, salt, and pepper. Mix well, cover and set aside for 15-20 minutes.
- Cut the onions, and bell peppers into 1-inch cubes set aside. Also, cut the pineapple slices into small chunks.
- In a wok, heat oil, saute onions on medium heat, for about a minute. Remove in a plate and set aside.
- Add bell peppers, saute for another minute on medium heat. Set aside.
- Next, add marinated chicken in batches, don’t overcrowd the wok. Fry on medium heat until golden brown. Drain on an absorbent paper napkin, set aside.
- To prepare the sauce, in the same wok, remove excess oil, keeping only about 1 tablespoon of oil. Add ginger garlic and saute on medium heat until fragrant.
- Next, add the ketchup, pineapple juice, vinegar, hot sauce and sugar, mix well. Bring to a boil.
- In the meantime, mix 2 tablespoon cornstarch in about 1/2 cup cold water. Add this to the wok, keep stirring continuously until the sauce thickens.
- Now add the sauteed veggies, pineapple chunks, and chicken pieces. Toss to coat well with the sauce. Serve hot with noodles/ steamed rice or with fried rice 😀
Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
How To Make Sweet And Sour Chicken
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb chicken thighs/breast cut into 1-inch cubes
- 1 tbsp ginger garlic paste
- 1/4 cup cornflour
- salt and pepper, to season
- 1 egg
For the sauce
- 1 & 1/2 tbsp finely chopped ginger
- 1 & 1/2 tbsp finely minced garlic
- 1/3 cup tomato ketchup
- 1/4 cup pineapple juice
- 2 tbsp rice wine vinegar
- 2 tbsp sugar, adjust as per desired sweetness
- 1 tsp Sriracha sauce or any other hot sauce
- 2 tbsp cornflour
- 1/2 cup water
Other ingredients
- 1 cup red onions quartered separate onion layers.
- 1 cup 1-inch colored bell peppers cubes
- 2 pineapple slices, cut into chunks
- oil, as required for frying
Instructions
- Marinate the chopped chicken cubes with ginger garlic paste, egg, cornflour, salt, and pepper. Mix well, cover and set aside for 15-20 minutes.
- Cut the onions, and bell peppers into 1-inch cubes set aside. Also, cut the pineapple slices into small chunks.
- In a wok, heat oil, saute onions on medium heat, for about a minute. Remove in a plate and set aside.
- Add bell peppers, saute for another minute on medium heat. Set aside.
- Next, add marinated chicken in batches, don’t overcrowd the wok. Fry on medium heat until golden brown. Drain on an absorbent paper napkin, set aside.
- To prepare the sauce, in the same wok, remove excess oil, keeping only about 1 tablespoon of oil. Add ginger garlic and saute on medium heat until fragrant.
- Next, add the ketchup, pineapple juice, vinegar, hot sauce and sugar, mix well. Bring to a boil.
- In the meantime, mix 2 tablespoon cornstarch in about 1/2 cup cold water. Add this to the wok, keep stirring continuously until the sauce thickens.
- Now add the sauteed veggies, pineapple chunks, and chicken pieces. Toss to coat well with the sauce. Serve hot with noodles/ steamed rice or with fried rice :D
Are you looking for an easy, vegan eggplant recipe? Then look no further! This Hyderabadi Bagara Baingan recipe is packed with flavors. It is creamy, nutty and so rich, you will definitely be adding this to your recipe repertoire !
It’s time for Lina’s April challenge . This time Lina had a rather unusual challenge for us, we had to select a random number, from 1-30, upon selecting a certain number she would reveal the dish allotted for that particular number. I selected the number 12.
Hyderabadi Bagara baingan it was for me! For those of you are not very familiar with this dish, it is a very delicious dish from Hyderabad, India. Baingan – Eggplant/ Aubergines are mainly known as Brinjal in India. I don’t really know why I haven’t prepared this dish before, but thanks to Lina’s challenge I will be making this more often.
I really love how the combination of peanuts, sesame seeds, and coconut come together and impart this rich nutty flavor to the dish, making it quite unique. The mini eggplants are traditionally deep-fried, but shallow frying works well too. The roasted eggplants are then simmered in a spiced, tangy, nutty and creamy curry. It not only tastes delicious but looks beautiful as well.
Hyderabadi Bagara Baingan is mostly served as a side with biryani or bagara rice. We had it with plain rice, however, this would also pair well with chapatis or any other flatbread. This vegan eggplant curry also makes for a really nice party dish, your guests will love it!
I visited Washington DC last month for the cherry blossom festival, it wasn’t peak bloom, but good enough for pics though ! My then virtual friend, Soniya had invited us over, since it was spring break as well, I thought it would be a good idea meeting her.
So after chilling out a bit after arriving at her place, we headed to the grocery store, bought these baby eggplants and got to cooking!! Yes, I know weird right?! But we met through a foodie group so definitely there had to be some cooking done 😛
This bagara baingan | vegan eggplant curry turned out so amazing, everyone loved it! It’s a fairly simple recipe to execute. I’ve adapted this recipe from Rama Devi Vishwanatham who had shared it on our FB foodie group. She learnt this from her good friend Sailaja, so big thanks to you too Sailaja for your lovely recipe 🙂
Sharing some images of the beautiful cherry blossoms. I forgot to carry my camera along 🙁
I know, sigh!! Hope you still enjoy the pics 🙂
The judge for this wonderful contest is Jhuls@ The not so creative cook . Let’s begin with this delicious Indian style eggplant subzi , do try it guys, you will love it 🙂
- Doi Begun (Bengali Eggplant curry)
- Bharli Vangi
STEP BY STEP INSTRUCTIONS TO MAKE HYDERABADI BAGARA BAINGAN | VEGAN EGGPLANT CURRY
1.Dry roast the peanuts, coconut and sesame seeds separately and let them cool. Grind it together into a fine paste. Keep aside.
2.Soak the tamarind in 1/4 cup of hot water. Extract and strain the tamarind pulp just before using it further in the recipe.
3.Heat 2 Tbsp. oil in a wide pan. Add the eggplant and cook on low heat until lightly browned from all sides. Remove and keep aside in a plate.
4.Add 3 more tbsp oil to the same pan, add mustard seeds, cumin seeds, and methi seeds.
5.Once they splutter, add chopped onions to it.
6.When the onions are almost soft & translucent, add ginger garlic paste and sauté for few seconds.
7.Next add the ground masala paste and fry over medium heat until it oozes oil from the side, about 2 minutes.
8.Add tamarind extract, jaggery, salt, turmeric, and red chilli powder and fry for 2 minutes.
9.Then add about a cup of water to it. Mix and bring to a boil.
10.Add the sautéed eggplants and tomato pieces, mix it well with the curry. Reduce the heat, cover with lid and let it cook.
11.Stir occasionally until eggplants are well cooked. (You can see oil floating on top when the curry is cooked). Add garam masala powder and cook for a minute. Turn off the heat and add chopped cilantro.
NOTES
1.The curry thickens as it cools, add a little water, mix gently and heat it before serving. Or add 1.5 cups water while cooking in step 9.
2.Post updated with new pics.
3.Made the following changes in the recipe-
- The quantity of sesame seeds and peanuts reduced from 1/2 to 1/4 cup for both.
- Added 1 tsp jaggery
- Reduced methi seeds from 1 ts to 1/4 tsp
- HOW TO MAKE HYDERABADI BAGARA BAINGAN?
- Bagara Baingan | Vegan Eggplant Curry Recipe
HOW TO MAKE HYDERABADI BAGARA BAINGAN?
Bagara Baingan | Vegan Eggplant Curry Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 400 grams /10-12 Small eggplants, washed & quartered, keeping the stem intact
- 2 small onions, finely chopped
- 2 medium tomatoes, chopped into big cubes
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp methi (fenugreek seeds)
- Walnut-sized ball of tamarind
- 1-2 tsp Kashmiri red chili powder/paprika
- 1/4 tsp turmeric powder
- 1 tsp jaggery powder/sugar
- 1 tsp ginger garlic paste
- 1/4 cup coriander/cilantro leaves
- 1/4 tsp garam masala powder
- Salt, to taste
- 5 tbsp oil
To be ground to a paste
- 1/4 cup Peanuts
- 1/4 cup sesame seeds
- 1/2 cup dry coconut grated
Instructions
- Dry roast the peanuts, coconut and sesame seeds separately and let them cool. Grind it together into a fine paste. Keep aside.
- Soak the tamarind in 1/4 cup of hot water. Extract and strain the tamarind pulp just before using it further in the recipe.
- Heat 2 Tbsp. oil in a wide pan. Add the eggplant and cook on low heat until lightly browned from all sides. Remove and keep aside in a plate.
- Add 3 more tbsp oil to the same pan, add mustard seeds, cumin seeds and methi seeds.
- Once they splutter, add chopped onions to it.
- When the onions are almost soft & translucent, add ginger garlic paste and sauté for few seconds.
- Next add the ground masala paste and fry over medium heat until it oozes oil from the side, about 2 minutes.
- Add tamarind extract, jaggery, salt, turmeric, and red chilli powder and fry for 2 minutes.
- Then add about a cup of water to it. Mix and bring to a boil.
- Add the sautéed eggplants and tomato pieces, mix it well with the curry. Reduce the heat, cover with lid and let it cook.
- Stir occasionally until eggplants are well cooked. (You can see oil floating on top when the curry is cooked).
- Add garam masala powder and cook for a minute. Turn off the heat and add chopped cilantro.
Notes
- The curry thickens as it cools, add a little water, mix gently and heat it before serving. Or add 1.5 cups water while cooking in step 9.
- Post updated with new pics.
- Made the following changes in the recipe- -The quantity of sesame seeds and peanuts reduced from 1/2 to 1/4 cup for both. -Added 1 tsp jaggery -Reduced methi seeds from 1 tsp to 1/4 tsp
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@ gmail.com
You can also follow me on :
Regards,
Freda
