Sweet and Sour Chicken

This is an American favorite! Sweet and Sour Chicken also happens to be my very favorite dish growing up. I often request it in advance when headed home for the holidays. You may also substitute the chicken with pork.

1 pound boneless and skinless chicken breasts
1/2 green bell pepper
1/2 small yellow onion
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 cups canola or vegetable oil for deep-frying
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

1/4 cup cornstarch
1/3 cup flour
1/2 cup water
1 teaspoon salt

1/3 cup sugar
1/3 cup water
1/4 cup ketchup
1/4 cup white vinegar
1 can of pineapple chunks (8 oz., including juice)

Cut chicken breasts into 1 inch cubes. Cut green bell pepper into 1 inch squares and onion into 1 inch chunks. In a large bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together and set aside. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons of water and set aside.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups of oil in a wok or deep fryer. When the oil is hot, drop in one piece of chicken at a time. Deep-fry about 1/3 of chicken cubes at one time until light brown. Transfer onto a cookie sheet and keep hot in the oven for up to 15 minutes. The chicken will continue cooking and become crisp. Be cautious not to over bake, otherwise the chicken will become too tough.

Heat 1 tablespoon of oil in a non-stick wok over medium high heat. When the oil is hot, add green peppers and onions. Stir-fry for 1 minute. Add the sauce mixture and bring to a boil. Add the dissolved cornstarch. Cook and stir until the sauce has thickened and becomes clear. Remove the chicken cubes from the oven and add to the sauce and vegetables. Stir and mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

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7 Responses to “Sweet and Sour Chicken”

  1. Lisa Says:

    I made the sweet and sour chicken… THE BEST RECIPE EVER! Thank you!

  2. Pete Cronin Says:

    Hey guys!

    My mom and I wanted to extend our gratitude for providing us with one of the best sweet and sour recipes we’ve ever tried. I did the prep, and the cooking and it turned out great! The chicken batter was phenominal, I cant wait to do this one again. We spent the entire meal being quiet, with a few “Wow, this is really good.”

    The only little part I had a question about was the time frame for chicken cooking in the oven at 400

  3. Lucy Says:

    So glad your tried the recipe Pete! You bring up a good point – keep warm for up to 15 minutes in the oven. Just added that to the recipe as well! Thanks for your wonderful comments.

  4. Jessica D Says:

    Soooo good. This batter was perfect!

  5. Lucy Says:

    Thank you for commenting. I am happy you enjoyed!

  6. Cathy Says:

    Thank you so much for this recipe. It tastes even better than the restaurant’s.

  7. Lucy Says:

    It’s so nice of you to pass on such nice comment. Have fun cooking!

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