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Korean Sweet n Sour Chicken

 
One serving costs about $2.71 One serving costs about $2.71

$2.71 per serving

2 people like this recipe

2 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner Chinese,Asian
spoonacular Score:81%

Spoonacular Score: 81%

 

Korean Sweet n Sour Chicken might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.71 per serving. One portion of this dish contains approximately 56g of protein, 22g of fat, and a total of 604 calories. It is a good option if you're following a dairy free diet. Head to the store and pick up onion, edamame, soy sauce, and a few other things to make it today. It is a reasonably priced recipe for fans of Chinese food. It is brought to you by spoonacular user cooksontherun. From preparation to the plate, this recipe takes around 30 minutes. 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.

Riesling, Gewurztraminer, and Chenin Blanc are great choices for Sweet and Sour Chicken. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Purple Star Ancient Lakes Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.

Purple Star Ancient Lakes Riesling

Aromas of apricot and white peaches carry through the sweet mid palate with flavors of dried apricot, stone fruits and honey. Balanced on the finish with natural acidity.

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  carrots
carrots
2 lbs
2 lbs boneless chicken breasts
boneless chicken breasts
3 Tbsps
3 Tbsps cider vinegar
cider vinegar
2 Tbsps
2 Tbsps mixed corn starch
mixed corn starch
2 Tbsps
2 Tbsps cornstarch
cornstarch
1 cup
1 cup edamame
edamame
1 cup
1 cup edamame
edamame
1
1  egg
egg
0.5 cup
0.5 cup flour
flour
1 medium size
1 medium size onion
onion
0.25 cup
0.25 cup pineapple juice
pineapple juice
2 Tbsps
2 Tbsps soy sauce
soy sauce
3 Tbsps
3 Tbsps sugar
sugar
some
some vegetable oil
vegetable oil
1 cup
1 cup water
water
2  carrots
2
carrots
2 lbs boneless chicken breasts
2 lbs
boneless chicken breasts
3 Tbsps cider vinegar
3 Tbsps
cider vinegar
2 Tbsps mixed corn starch
2 Tbsps
mixed corn starch
2 Tbsps cornstarch
2 Tbsps
cornstarch
1 cup edamame
1 cup
edamame
1 cup edamame
1 cup
edamame
1  egg
1
egg
0.5 cup flour
0.5 cup
flour
1 medium size onion
1 medium size
onion
0.25 cup pineapple juice
0.25 cup
pineapple juice
2 Tbsps soy sauce
2 Tbsps
soy sauce
3 Tbsps sugar
3 Tbsps
sugar
some vegetable oil
some
vegetable oil
1 cup water
1 cup
water

Equipment

paper towels
paper towels
sauce pan
sauce pan
paper towels
paper towels
sauce pan
sauce pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.99
Ingredient
2 carrots
2 pounds boneless chicken breasts
3 tablespoons cider vinegar
2 tablespoons mixed corn starch
2 tablespoons cornstarch
1 cup edamame
1 cup edamame
1 egg
½ cups flour
1 medium size onion
¼ cups pineapple juice
2 tablespoons soy sauce
3 tablespoons sugar
some vegetable oil
Price
$0.21
$8.04
$0.17
$0.07
$0.07
$1.11
$1.11
$0.24
$0.08
$0.24
$0.10
$0.24
$0.05
$0.22
$11.96

Nutritional Information

Quickview
649 Calories
59g Protein
23g Total Fat
46g Carbs
35% Health Score
Limit These
Calories
649k
32%

Fat
23g
36%

  Saturated Fat
3g
24%

Carbohydrates
46g
15%

  Sugar
15g
17%

Cholesterol
186mg
62%

Sodium
808mg
35%

Get Enough Of These
Protein
59g
120%

Vitamin B3
25mg
127%

Selenium
81µg
117%

Vitamin A
5224IU
104%

Vitamin B6
1mg
92%

Phosphorus
548mg
55%

Potassium
1389mg
40%

Vitamin B5
3mg
36%

Vitamin K
30µg
29%

Iron
4mg
24%

Vitamin B2
0.4mg
23%

Vitamin B1
0.32mg
21%

Fiber
4g
20%

Magnesium
76mg
19%

Manganese
0.37mg
19%

Folate
58µg
15%

Vitamin E
1mg
13%

Zinc
1mg
12%

Calcium
103mg
10%

Vitamin C
8mg
10%

Vitamin B12
0.55µg
9%

Copper
0.15mg
8%

Vitamin D
0.45µg
3%

covered percent of daily need

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