Sweet and Sour Chicken Recipe

We be serving our Sweet and Sour Chicken Recipe on our Rice Pilaf - so simple and good!

Here’s another very easy recipe for your party - why go through hours of struggle when you can do something yummy, fast and good?!

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.



Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Sweet and Sour Chicken Recipe

24 boneless, skinless, split chicken breasts
Oil for frying

Marinade:

1/2 cups of vegetable oil
1 tablespoon lemon juice
8 ounces soy sauce
4 cups pineapple or orange juice
1/2 tablespoon pepper
1 onion cut up

Sauce:

1 cup chicken stock, canned is fine
1 cup pineapple juice
1/2 cup molasses
2 packs dry onion soup mix
2 cups orange marmalade
2 cups apricot preserves
40 ounces of Russian salad dressing
1/4 cup dark brown sugar
1/2 cup rice wine vinegar
1 cup of sake (rice wine)

Directions for Sweet and Sour Chicken Recipe

1 day before the party, combine all the marinade ingredients. Refrigerate.

Either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, leave them as is (better when your guests can ‘knife and fork it.‘)

Place the chicken in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

When the rice is nearly done baking, begin the chicken. Set up your largest frying pan on the stove with some oil heating. In the hot pan, brown the chicken, flipping them over. This should take just a few minutes.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, cover the chicken with foil and set near the stove to keep warm.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and put the cooked chicken pieces on top of the rice. Cover with foil.

In a larger pot, bring all the sauce ingredients to a boil and cook for 3 minutes. If it gets too thick, add a little more chicken stock or sake. Pour it over the chicken in the chafing dish.

Add stock/wine to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

This is a great opportunity to serve Sake wine - which we often do with a few bottles and small glasses right next to this entree. Sake is often served warm, which we do by heating a bottle and wrapping it with a cloth near the glasses. Lots of fun - and it’s just delicious.

Questions about the Sweet and Sour Chicken Recipe? Use ASK-a-CATERER for answers to all your party food questions. It’s FREE!!



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