Best Ever Sweet And Sour Chicken Recipe

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BEST EVER SWEET AND SOUR CHICKEN

Viole Daraitis

By
@vsailaway

I found this recipe in 1973 in the 1973 National Chicken Cooking Contest book, when we were college students and had to make one chicken last three meals. I have been making this sauce for 38 years and still going strong! The original recipe listed a whole chicken, baked and boned by hand! Now we can buy chicken breasts! Frozen works great, too.


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Serves:

4

Prep:

30 Min

Cook:

30 Min

Ingredients

1 1/2 cups
sugar
1 cup
canned tomatoes, undrained (jplain, not stewed)
1/2 cup
crushed pineapple, drained
1/2 cup
onion, chopped
1/2 cup
cider vinegar
1 tsp
ground ginger
1/4 tsp
salt
1 TBSP
cornstarch
2 TBSP
water
1 1/8
green papper, cut in 1-inch squares
1 TBSP
soy sauce
2
chicken breasts, cubed
1 box
tempura mix, purchased

Directions Step-By-Step

1
Mix together sugar, tomatoes, pineapple, onion, vinegar, soy sauce, ginger and salt. Bring to boil and simmer, uncovered, 20 minutes. Mix corn starch with water, add to sauce mixture. Bring to boil and boil one minute or until smooth consistency. Remove from heat. Add green papper and let sit 4 minutes. Chicken may be dipped in sauce or sauce may be served over rice.
2
Note: All ingredients may be prepared a day ahead, leaving only chicken to be fried.
3
CHICKEN: Two checken breasts, cubed. May be deep fried or baked. A purchased tempura batter works well, just follow directions on box and fry according to instructions. Dip chicken in sauce or serve sauce over chicken and rice.
4
NOTE: This recipe can be doubled and frozen for a quick meal. Simply freeze in an airtight jar or ziplock bag and thaw and heat, adding fresh green pappers if desired. Cook chicken and serve!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtag: #sauce