Chinese · lunch

Korean Sweet n Sour Chicken

Name: Korean Sweet n Sour Chicken
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
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

“Korean Sweet n Sour Chicken requires roughly 30 minutes from start to finish. One serving contains 604 calories, 56g of protein, and 22g of fat. This recipe serves 4 and costs $2.71 per serving. A mixture of sugar, soy sauce, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodista has 2 fans. This recipe is typical of Chinese cuisine. It works well as a main course. It is a good option if you're following a dairy free diet. With a spoonacular score of 78%, this dish is pretty good. Similar recipes are 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.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Carrotscut into thin pieces2
Chicken breastscut into strips2 lb
Cider vinegar3 tbsp
Corn starch+ 2 tbsp water mixed together2 tbsp
Cornstarch2 tbsp
Edamame1 cup
Egg1
Flour½ cup
Onioncut into strips1 medium size
Pineapple juiceoptional · if available¼ cup
Soy sauce2 tbsp
Sugar3 tbsp
Vegetable oil4 servings
Water1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 30 min

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.

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