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Korean Sweet n Sour Chicken

 
One serving costs about $2.73 One serving costs about $2.73

$2.73 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:77%

Spoonacular Score: 77%

 

The recipe Korean Sweet n Sour Chicken is ready in around 30 minutes and is definitely an amazing dairy free option for lovers of Chinese food. For $2.73 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 604 calories, 57g of protein, and 23g of fat each. It works well as a rather inexpensive main course. Only a few people made this recipe, and 2 would say it hit the spot. A mixture of vegetable oil, chicken breasts, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the corn starch you could follow this main course with the Cherry and Apricot Cobbler as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. Try Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad, Grilled Korean BBQ Short Rib Dogs w/Sweet Peach Relish + Spicy Korean Slaw, and Sweet Soy Sauce For Korean Fried Chicken for similar recipes.

Ingredients

Servings:
2
2  carrots
carrots
2 lb
2 lb 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
1  egg
egg
0.5 cups
0.5 cups flour
flour
1 medium size
1 medium size onion
onion
0.25 cups
0.25 cups 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 lb boneless chicken breasts
2 lb
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  egg
1
egg
0.5 cups flour
0.5 cups
flour
1 medium size onion
1 medium size
onion
0.25 cups pineapple juice
0.25 cups
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: $2.73
Ingredient
2 carrots
2 pounds boneless chicken breasts
3 tablespoons cider vinegar
2 tablespoons mixed corn starch
2 tablespoons cornstarch
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
$1.16
$0.24
$0.08
$0.24
$0.10
$0.24
$0.05
$0.22
$10.91

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
603 Calories
56g Protein
23g Total Fat
40g Carbs
34% Health Score
Limit These
Calories
603
30%

Fat
23g
36%

  Saturated Fat
13g
83%

Carbohydrates
40g
13%

  Sugar
14g
16%

Cholesterol
186mg
62%

Sodium
811mg
35%

Get Enough Of These
Protein
56g
114%

Vitamin B3
25mg
128%

Selenium
81µg
117%

Vitamin A
5224IU
104%

Vitamin B6
1mg
94%

Phosphorus
613mg
61%

Folate
178µg
45%

Manganese
0.77mg
39%

Vitamin B5
3mg
38%

Potassium
1224mg
35%

Vitamin B2
0.46mg
27%

Vitamin B1
0.4mg
26%

Magnesium
101mg
25%

Vitamin K
18µg
18%

Iron
3mg
17%

Fiber
3g
16%

Zinc
2mg
15%

Copper
0.29mg
14%

Vitamin C
10mg
13%

Vitamin E
1mg
10%

Vitamin B12
0.55µg
9%

Calcium
67mg
7%

Vitamin D
0.45µg
3%

covered percent of daily need

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