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Sweet and Sour Chicken I

Sweet and Sour Chicken I

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h
LINDAHU

LINDAHU

Pan fried chicken cubes served with a sweet and sour sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 59.2 g
  • 118%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shells
1456

Shells

4/19/2005

This recipe is REALLY good! Here's a few things to possibly make it easier for whoever tries this next... 1)The step #2 is for the batter that coats the chicken 2)#1 is seperate, and is for the sweet and sour sauce 3)when you add the corn starch to the sauce with the water, COMBINE the water and corn starch first and THEN put it in so you don't get lumps. 4)The batter looks kinda like pancake batter and it's OK it's supposed to be that way! 5)If you don't have self-rising flower just add 1/2t salt and 1 1/2t baking powder to your flower 6)If you want to save for leftovers DONT pour the sauce over the leftover chickens. Keep them seperate and then pan-fry the chickens when you want them again to maintain the crispy outside. Thanks - wonderful recipe, my husband and I will be enjoying this again soon!

BPRWATSON
708

BPRWATSON

6/26/2007

I gave this 4 stars because the first time i made it, it was a horrible dissapointment. The chicken was bland and had no flavor. I decided to try again and tweeked it a bit and it turned out fantastic! The only thing i really did different was season the chicken liberally with salt, pepper, onion and gralic powder (after i had chopped it up) and let it set in the fridge for 30min-1hr. For the batter i skipped the cornstartch and since i didn't have self rising flour i added an extra 1/2tsp salt and 1.5tsp baking powder, and i added about 1tsp onion powder. The chicken itself was sooooo good. We were all eating it plain while i was cooking it. With these small changes it turned out amazing, tasted better than my favorite chinese place! When i want to make this for guests and don't want to spend an hour frying up the chicken i fry it up earlier in the day, throw it on a baking sheet and heat it up on 350 in the oven for about 15 min and its still crispy and yummy!

K. SEELYE
389

K. SEELYE

7/18/2003

This is excellent! My hubby is picky about his asian cuisine, and he loved it! I made a few changes: I kept the chicken, veggies, and sauce in separate bowls for serving. Added 2 sliced carrots and 1/2 chopped onions to the green peppers and sauted them lightly. Added 2T soy sauce and the pineapple chunks to the s/s sauce. Next time I will double the sauce batch though. There wasn't enough for the amount of chicken pieces, for our tastes. Served this over white rice with side of egg rolls. A wonderful meal with awesome flavor. We're sold on this one! Also: the kids loved the leftover chicken pieces for lunch as chicken nuggets w/ ketchup! This is a keeper!!

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