Buffalo Chicken Sliders
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Get RecipeWhen it comes to making a good sweet and sour chicken, The Beach House Kitchen has a secret ingredient that really makes the sweet and sour sauce stand out, and it’s Tony’s Creole-Style French Dressing!
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Kitchen Tip : Sweet & Sour Chicken
Ingredients
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3/4 Cup Tony’s Creole-Style French Dressing
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1/3 Cup Light Brown Sugar, Firmly Packed
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1/3 Cup Low Sodium Soy Sauce
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2 Cloves Garlic, Minced
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1/4 Teaspoon Ground Ginger
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1 1/2 Pounds Boneless, Skinless Chicken Breasts (Cut Into One-Inch Chunks)
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1/2 Cup Cornstarch
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3 Large Eggs
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1/2 Cup All-Purpose Flour
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1/4 Cup Vegetable Oil, Plus More as Needed
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1 Large Red Bell Pepper, Cut Into Chunks
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1 Large Green Pepper, Cut Into Chunks
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1 Medium Yellow Onion, Cut Into Chunks
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1 Can Pineapple Chunks (8 Ounces), Drained
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2 Teaspoons Sesame Seeds, for Sprinkling if Desired
- Clear
Directions
Making Sweet and Sour Sauce:
- In a medium bowl, combine all ingredients for sweet and sour sauce (Tony’s French Dressing, light brown sugar, soy sauce, garlic, ground ginger). Whisk together until well blended. Set aside.
Making the Chicken:
- Add cornstarch to a large plastic storage bag. Add chunks of chicken and toss until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add three eggs to a small bowl and whisk. Add the flour to another small bowl. First dip the chicken pieces into the egg and then into the flour. Add some of the chicken pieces to the skillet and cook for about 3 minutes, flipping each piece halfway thru until cooked through and lightly browned. Continue until all chicken pieces have been cooked, adding more vegetable oil as needed. Remove all chicken with tongs to a large platter.
- Add the red and green bell pepper chunks and onions to the skillet and cook until just crisp, about 2-3 minutes, stirring often. Add the sweet and sour sauce and cook 1-2 minutes. Add the chicken and pineapple and toss until well coated. Cook until the sauce is thickened.
- Before serving, sprinkle with sesame seeds if desired. Serve immediately, preferably with steamed white rice.
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