Sweet and Sour Chicken

Faith Walsh


I love sweet and sour chicken but rarely find it exactly how I like it when I order it from restaurants so I came up with my own recipe. This isn't an authentic chinese recipe if that is what you're looking for but my kids and I love this. I always serve it over steamed white rice.

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★★★★★ 1 vote
40 Min
1 Hr 30 Min
Deep Fry


15 oz
can of pineapple chunks, drained with juice reserved
maraschino cherries
pineapple juice, enough to equal 1 1/2 cups including the juice from the can of pineapple
1/2 c
rice vinegar
3/4 c
white sugar
1/4 c
maraschino cherry juice
1/4 c
1/4 c
corn starch
boneless, skinless, chicken breasts cut into bite-sized cubes
2 1/2 c
self rising flour
2 Tbsp
corn starch
1/2 tsp
1/2 tsp
ground white pepper
2 Tbsp
sesame oil
1 1/2 c
1 qt
oil for frying
green bell pepper, cut into bite sized pieces


1In a saucepan, combine 1 1/2 cups pineapple juice,maraschino cherry juice, vinegar, and sugar. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water, stir until mixed well and smooth; slowly stir into saucepan. Continue stirring until mixture thickens. Remove from burner and cover.

2Combine flour, oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir until just mixed and add chicken and stir until well coated.

3Heat oil in a deep skillet to 360 degrees F (180 degrees C). Fry chicken pieces in a few batches in hot oil 10 minutes, or until golden brown. Drain on paper towels.

4Add pineapple chunks, cherries and green pepper to each plate as you're serving the chicken, spoon warm sweet and sour sauce over it.

About this Recipe

Course/Dish: Chicken, Other Sauces
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: For Kids