Chicken Strips with Sweet and Sour Sauce
"A fantastic chicken recipe with a delightful Sweet and Sour Sauce. I developed this Sauce recipe over 25 years ago and it has had big approval from everyone. This sauce is also excellent for cooking spare ribs or other chicken in the oven. This recipe can be doubled."
photo by minmin-mika
- Ready In:
- 30mins
- Ingredients:
- 21
- Yields:
-
2 1/2 cups of sauce
- Serves:
- 8
ingredients
-
CHICKEN
- 2 lbs boneless skinless chicken breasts
- 2 large eggs
- 6 tablespoons buttermilk
- 1 1⁄2 cups fine dry breadcrumbs or 1 1/2 cups saltine crackers
- 1⁄3 cup grated parmigiano-reggiano cheese
- 1 teaspoon granulated garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 teaspoons dried dill weed
- 1⁄2 cup margarine or 1/2 cup butter, melted
-
SAUCE
- 1 cup white vinegar
- 1 cup granulated sugar
- 1⁄2 cup frozen pineapple juice concentrate
- 2 teaspoons Accent seasoning, or substitute and use 2 teaspoons of seasoning salt (optional)
- 1⁄2 cup ketchup
- 4 teaspoons soy sauce
- 1 teaspoon seasoning salt
- 1 teaspoon granulated garlic powder
- 4 drops red food coloring
- 1⁄4 cup cold water
- 2 1⁄2 teaspoons tapioca starch or 2 1/2 teaspoons cornstarch
directions
- Remove all fat from chicken breasts and discard.
- Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
- Cut chicken into 1 inch strips.
- In a small mixing bowl, whisk together eggs and buttermilk.
- In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
- Preheat oven to 400 F degrees.
- Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
- Place chicken strips in a single layer on a baking sheet or cookie sheet.
- Drizzle with melted margarine or butter.
- Bake in preheated 400 F oven for 10 minutes.
- Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
- Serve with Sweet and Sour Sauce as a dip.
- SAUCE-----------------.
- In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
- Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
- Add red food coloring and stir to blend.
- In a small bowl, mix together cold water and tapioca starch until smooth.
- While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
- If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.
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Reviews
-
My family really enjoyed these chicken strips and the sauce came out really well! We enjoyed the flavors. Thanks so much for the recipe! -
Oh wow! These chicken strips are the best. Followed the recipe exactly, but left the chicken soak in the egg mixture for a few minutes before dredging thru the breadcrumbs. Also sprayed every piece with "I Can't Believe It's Butter" before baking in addition to the melted butter drizzle. Second time I've made these and will never look for another breaded chicken recipe. Well done Uncle Bill. -
Awesome recipe. My fussy kids favourite. -
This was great loved the sauce will most definitely make again and again. Just had to subsitute the cheese didin't have on hand. But still excellent -
WOW, this is fantastic!!!! Soooo YUMMY!! Just made this and can't we stop eating. We loved this Sweet and Sour Sauce very much. My daughter fully used this sauce as a meat loaf at the next night. And my husband said we need to add this to weekly rotation. I squeezed a fresh orange in substitution for pineapple juice and added it. It was a splendid flavor! Uncle Bill, You are a genius definitely! I will use this recipe from now on. Thanks for a great recipe!
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Tweaks
-
When I first read the sweet and sour sauce ingredients, I was sorta put off. Then I said what the hey, if it doesnt turn out, I can always make a quick run to the market.. * 22 miles away* My son and husband LOVE sweet and sour chicken, pork and shrimp. I had EVERYTHING in my pantry. so thought why not.. .Well am so GLAD I Did. I am making this with fortune cookies for dinner tonight. Only thing I omitted was the ACCENT salt. Just added salt and pepper instead. And it turned out GREAT. Rice is on as we speak. I can't wait for my son's review. We go out to the local restraunt in town and he gets two orders.. So will update after dinner* crossing fingers* my husband wont leave the sauce alone in the pan.. am shooing him out of the kitchen.. lol Thanks for a EASY, Have very day things , terrific recipe..
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
