Sweet & Sour Chicken

Brandi Kirkpatrick


This is one of my first cooking recipes as well. I loved Chinese food and wanted something yummy at home. This fit the bill. I have taught it in some of my more advanced cooking classes as well.

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20 Min


20 Min


Pan Fry



1 can (15 oz) whole tomatoes (reserve juice)
½ cup plum jelly
¼ cup cider vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon granules


½ cup water
1/3 cup all-purpose flour
1/3 cup cornstarch
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper


boneless, skinless chicken breast(s), cut into bite size pieces
oil for frying
1 large green pepper, cored, seeded and cut into bite size pieces
4-5 green onions, cut into bite size pieces
1 can (8 oz) pineapple tidbits (reserve juice)
2-3 thinly sliced peeled carrots

Directions Step-By-Step

Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
Drain tomatoes, setting aside ¼ cup juice. Cut up tomatoes. Blend reserved tomato juice, 1/4 cup pineapple juice, plum jelly, vinegar, sugar, 1 Tablespoon of cornstarch, soy sauce and bouillon in a small bowl. Set aside.
In a saucepan, add a small amount of oil. Heat on medium high heat. Add green pepper, carrots and onions. Stir-fry until tender. Set aside.
For batter: blend all batter ingredients in a small bowl. Add chicken, coating. Take several pieces of coated chicken and with a slotted spoon place (carefully) in hot oil. Cook for 3-4 minutes until golden brown. Drain on paper towels. Repeat with remaining chicken.
Stir tomato juice mixture into vegetable pan. Heat to boiling, stirring constantly. Continue to boil for one minute (still stirring). Add pineapple, chicken, tomatoes. Cook 1-2 minutes longer. Serve over rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian