Chicken Strips with Sweet and Sour Sauce

Chicken Strips with Sweet and Sour Sauce

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Serves: 8,Yield: 2.5cups of sauce

    • About This Recipe

    “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.”

    Ingredients

    CHICKEN

  • 2lbsboneless skinless chicken breasts
  • 2largeeggs
  • 6tablespoonsbuttermilk
  • 1 1/2 cups fine dry breadcrumbs or 1 1/2 cupssaltine crackers
  • 1/3 cupgrated parmigiano-reggiano cheese
  • 1teaspoongranulated garlic powder
  • 1/4 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1 1/2 teaspoonsdried dill weed
  • 1/2 cup margarine or 1/2 cupbutter, melted

    • SAUCE

  • 1cupwhite vinegar
  • 1cupgranulated sugar
  • 1/2 cupfrozen pineapple juice concentrate
  • 2teaspoonsAccent seasoning, or substitute and use 2 teaspoons of seasoning salt(optional)
  • 1/2 cupketchup
  • 4teaspoonssoy sauce
  • 1teaspoonseasoning salt
  • 1teaspoongranulated garlic powder
  • 4dropsred food coloring
  • 1/4 cupcold water
  • 2 1/2 teaspoons tapioca starch or 2 1/2 teaspoonscornstarch

    • 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.

    • Reviews

  • “Myfamily 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 sauceas 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!”

  • “This recipe is incredible.After the first tasting, my wife and I thought with that amount of vinegar the sauce had to much of a bite. However the flavor was right up our alley. After a few experiments, we started adding a quarter of a cup of cherry juice.The sauce was a bit sweeter .This did slow down the thickening process of the sauce, but it’s well worth the weight.”

  • “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..”

  • “I used this recipe tonight and it came out real gooood thank u”

  • “This was just such a great dish. I prepared it for some friends of mine, and they all loved it. I do not think anyone left the table hungry. Thanks for sharing, Uncle Bill.”

  • “Great recipe!Actually made it a bit more healthy by just omitting the breading on the chicken.Stir-fried up chicken and some green pepper in a little bit of oil.For serving had three dishes: rice, chicken/pepper, and then topped with the excellent sauce (made exactly as in recipe).”

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