Sweet and Sour Chicken with Cherries • Steamy Kitchen Recipes Giveaways (2024)

FAQs

What is sweet and sour chicken batter made of? ›

Sweet and Sour Chicken Ingredients

For the sauce: water, pineapple juice from a can, white sugar, white vinegar, and orange food coloring. For the batter: cornstarch, self-rising flour, vegetable oil, an egg, salt, and white pepper.

If the recipe calls for canned sour cherries and you wish to use fresh sweet cherries, reduce the amount of sugar and add a little lemon juice to taste. This works very well for cherry pie, cherry sauce for ice cream or cherry topping for cheesecake.

I usually serve this baked sweet and sour chicken with steamed rice and broccoli. Some other ways you can serve this dish include: Brown rice, cauliflower rice, or fried rice.

The tart flavour of sour cherries is due to the presence of a greater amount of malic acid. They have a titratable acidity of 1.2–1.9% of malic acid. Sour cherries also contain less sugar than sweet cherries.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

Our sweet and sour dishes are either 'Cantonese style' (which is the same as 'Hong Kong Style') or Sweet and Sour 'Balls' (thick battered). Our Cantonese style is cooked with the sauce, onions, peppers and pineapple. Whereas the Sweet and sour Chicken or King Prawns balls come with a separate pot of sauce.

If you are substituting canned cherries for fresh, you may need to drain or rinse off the syrup before proceeding. Dried cherries, usually made from sour cherries, are called for in recipes for cookies, savory, cold weather meaty dishes, and fall and winter salads.

Tart cherries are bright red in color while sweet cherries tend to be darker red and sometimes even purple. Sweet cherries are also larger than tart cherries. Now, you probably already guessed another difference, the taste! Sweet cherries are obviously sweeter, as they contain more naturally occurring sugars.

Sour Cherry Varieties

Sour cherries often tend to be smaller than sweet cherries. Whereas most sweet cherries tend to be dark red in color, sour cherries fall into two categories: Amarelle-type cherries - yellow flesh and white juice Morello-type cherries - red flesh and red juice.

A corn starch slurry thickens the sauce – this sauce is a medium thickness, so depending on your preference add little more or less corn starch slurry (but go slowly – the sauce will take a little time to thicken up once the slurry is added).

Why is sweet and sour chicken red? ›

When I make sweet and sour sauce from scratch, there's a bit of a red colour, but that's because I use ketchup to make some of the “sour” part. It's also got tomatoes in it, which adds some red colour. Usually, my sauce is more of a brown colour from the soy sauce and brown sugar. Because they generally add tomatoes.

Nutrition Facts

There are 1765 calories in a 1 order (706.000g) serving size of Restaurant, Chinese, sweet and sour chicken. The calorie breakdown is 46% fat, 38% carbs, and 16% protein.

Within 7-10 days, females can begin to lay eggs inside the ripening cherry fruits. The cherries must be straw to salmon colored and not hard and green before the flies can lay eggs in them. Once the eggs are laid, they hatch into little white worms that feed on the inside of the developing fruit.

If you eat more cherries than that recommended dose, there are some potential downsides, adds Blatner: GI distress. "Cherries contain fiber, fructose and sorbitol, which in large amount can cause issues such as gas, bloating, stomach pain, and diarrhea," says Blatner.

Tart cherries (scientific name Prunus cerasus) are also called sour cherries. They are best known as a key ingredient in desserts; most importantly, the cherry pie.

Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch.

batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products. Similar mixtures—called doughs—are thick and flexible, allowing them to be shaped and rolled.

In 1983, William Poundstone conducted laboratory research into the coating mix, as described in his book Big Secrets, and claimed that a sample he examined contained only flour, salt, monosodium glutamate and black pepper. KFC maintains that it still adheres to Sanders' original 1940 recipe.