sweet and sour chicken Archives - The Midnight Baker

Polynesian Chicken Drummies

Judith Hannemann — Sun, 04 Dec 2016 00:00:49 +0000

A sweet and fruity Polynesian-style sauce adds a real kick to these chicken drumsticks!

Chicken Sweet And Sticky

This has got to be one of the most excellent chicken dinners I’ve made lately.

The flavorings are so simple, you’d be amazed at the taste they produce. Good old duck sauce and soy sauce is all you need! Add a little bit of garlic powder and you get some garlicky goodness as well, although it’s totally optional.

Wings Too

Even though I made this with chicken drumsticks, this would work beautifully for wings as well.

Lay a tray of these wings out on your holiday buffet and watch them disappear! In fact, these are the perfect party food if you make them as wings.

Just make sure to have plenty of napkins available since they are sticky but oh-so good.

Crockpot Or Oven

Whatever chicken parts you choose to use, you have an option of two cooking methods.

I made these in the oven, but you can also make them in your slow cooker.

With the oven method, I brushed the chicken drumsticks with some olive oil and baked them until they were almost done. Then, I coated them with sauce and let them bake until the sauce was bubbly. I strongly recommend that you line whatever pan you use with non-stick parchment because otherwise, they will stick. I’d even go further to suggest you also spray the parchment with some non-stick spray.

If you prefer to use the slow cooker, you roast the chicken parts without using any liquid. That is very important because you want them to roast, not to steam. Plus, you’ll end up with liquid anyway. You will have to drain off that liquid before adding the sauce since you want the sauce to remain thick and not get watered down. I drain and wipe out the crock about 1/2 to 3/4 of the way through cooking, then add the sauce and cook for the remaining time. And when I roast in my slow cooker, I only use the high setting as it does the best job.

The Recipe

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Polynesian Chicken Drummies

A sweet and fruity Polynesian-style sauce adds a real kick to these chicken drumsticks!

Prep Time5

Cook Time45

Total Time50

Course: Appetizers, Chicken, Comfort Foods

Cuisine: Polynesian

Keyword: chicken drumsticks, duck sauce, polynesian, sweet and sour chicken

Servings: 4 -6

Calories: 452kcal

Author: Judith Hannemann

Ingredients

2-3 lbs chicken drumsticks or wings
1 cup duck sauce or Saucy Susan
2 tbsp soy sauce
1 tsp garlic powder optional
2 tbsp olive oil see NOTES

Instructions

In a small bowl, mix the duck sauce, soy sauce and garlic powder (if using).
Preheat oven to 375 degrees F. Line a large baking sheet with non-stick parchment and I also advise spraying the parchment with non-stick spray as well.
Place drumsticks (or wings) on prepared pan. Brush with olive oil.
Bake for 25-30 minutes.
Coat the chicken with the sauce either by brushing it on or drizzling it over the chicken, but make sure that it's coated well.
Bake for an additional 10-15 minutes, or until coating is bubbly and chicken is nicely browned.

Notes

Crockpot method--do NOT brush chicken with the olive oil. Place chicken in the bottom of a large (6-7 quart) crock pot or casserole crock. Ideally, they should be in a single layer so I recommend the casserole crock. Cook on high for about 3 hours then drain off any liquid that accumulated. Pour sauce over chicken and cook for an additional 1-2 hours, or until chicken is done.

Nutrition

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Sticky Chicken

Judith Hannemann — Sat, 25 Apr 2015 23:00:00 +0000

Sticky Chicken

This chicken forms it’s own sticky-sweet sauce as it cooks! It’s tender and juicy despite the long cook time.

This is some delicious chicken! I’ve always wanted to try something like this but was put off by the longish cooking time.

I’m glad I decided to try it. The chicken was not dry at all! The sauce infused and gave it marvelous flavor–sticky, sweet and a bit tart. Yummy!

Excellent for wings too

Because this needs approximately 1 1/2 hours to get the sauce clingy and sticky, it’s important that you don’t use breast–either bone-in or boneless. This is a recipe for dark meat, so if you’re not a dark meat lover and only eat white, this isn’t your recipe. Of course you can try it with breast–and if you do, bone-in with skin only, but you’ll be sadly disappointed in the results. I believe the result with boneless skinless would be inedible, IMO.

This would be equally good with wings–use the same method and cook time. What a fantastic appetizer or football snack!

Sticky Chicken

8-12 chicken thighs or drumsticks
Sauce:
1 cup ketchup
1 cup dark corn syrup or honey
1 cup brown sugar
1/4 cup + 2tbs soy sauce
1 tsp ground ginger
2 cloves garlic, minced

Preheat oven to 350 degrees F.

Place chicken parts, skin side down, in a 13×9-inch baking dish. You can crowd them if need be, it’s OK.

Mix sauce ingredients in a small bowl. Mix sauce well so the sugar dissolves–or if the bowl is microwave safe, microwave on high 20 seconds to help dissolve the sugar, but the sauce should not get hot.

Pour sauce over chicken in the pan, lifting the pieces to make sure sauce gets underneath.

Bake for 45 minutes; turn skin side up. Bake for an additional 45 minutes.

Serves 4-6 depending on appetite.

Sticky Chicken

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Tangy Sweet & Sour Chicken

Judith Hannemann — Sun, 23 Nov 2014 00:00:00 +0000

Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?

I was first introduced to this wonderful chicken by my friend Lillian from My Recipe Journey. It looked so mouth watering, I had to make it.

Why go for take-out?

Originally, I made it just as she made it and it’s super delicious!!! But I like a little heat in some food and I thought it would be a great addition to the original. I particularly like Sriracha and this chicken was just made for that flavor. If you like more heat, add an additional tablespoon to the sauce. I kept mine on the “medium” side with only one tablespoon.

I also switched out the plain white vinegar for rice vinegar because it’s more authentic and tastes a bit better, but again, if you can’t get that, then plain old white will do. I also made other minor adjustments–such as adding more garlic powder because I’m a huge fan of garlic.

Sticky, yummy and oh-so good!

Lillian also included a fried rice recipe in her post, but I chose to make my own. So what I did here was take my Take-Out Beef Fried Rice and modify it a bit. First off, I left out the ground beef, then I made half the recipe (because it’s a side after all), put in 1/2 cup of peas for color and used this sauce:

1 tbs soy sauce
1 tbs Maggi seasoning
1 tbs fish sauce
1/4 tsp dark sesame oil

But if you can’t get the Maggi or the fish sauce, then the sauce in my original recipe will do just fine. The original recipe calls for 3 eggs, so if you make half, just use one egg–and it’ll be just fine!

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Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?

Prep Time15

Cook Time1

Total Time1 15

Course: Chicken, side dishes

Cuisine: Chinese

Keyword: chicken, sweet and sour chicken

Servings: 4

Calories: 381kcal

Author: Judith Hannemann

Ingredients

2 large boneless skinless chicken breasts, cut in bite-sized pieces
1/4 cup oil for frying

COATING

1/2 cup cornstarch
1 egg
1 tbsp water

TANGY SWEET/SOUR SAUCE

1/2 cup sugar
1/4 cup rice vinegar
1 tbsp sriracha hot sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tsp garlic powder
1/2 tsp salt

Instructions

Preheat oven to 325 degrees F.
In a small bowl, beat the egg with the 1 tbs water. Place cornstarch in a separate bowl.
Heat a large skillet over medium-high heat; add oil and heat until oil shimmers.
Dredge the cut-up chicken in the cornstarch then dip in the beaten egg to coat.
Fry the chicken until brown on all sides, but not done. Place browned chicken in a 2-quart baking dish.
Whisk the sauce ingredients together in a small bowl and pour over the chicken.
Bake at 325 degrees for 1 hour, turning chicken every 15 minutes.
Serve with fried rice.

Nutrition

Tangy Sweet & Sour Chicken

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