Russ's Sweet & Sour Chicken

Russ Myers


This sweet and sour chicken recipe will be a big hit! No more searching for that good oriental food shop.

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4-6 servings


30 Min


30 Min


Stove Top


2 whole chicken breast, skinned, boned, and cut into 1-in. chunks
1/2 tsp. salt
1 egg, beaten
3/4 C. biscuit mix
1 C. cooking oil
2/3 C. sugar
2 Tbs. cornstarch
1 Tbs. paprika
one 1 lb. 4 oz. can pineapple chunks, unsweetened
1/4 C. soy sauce
1/4 C. cider vinegar
1 C. green pepper strips
1/2 C. onions. sliced
2 med. tomatoes, cut up
hot rice

Directions Step-By-Step

Sprinkle chicken with salt and coat with egg, then biscuit mix. Fry chicken in hot oil (400 degrees) until golden brown. Remove and drain on paper towel. Place in a 250-degree oven to keep warm. Combine sugar, cornstarch, and paprika in a 10-inch skillet. Drain pineapple (reserve juice, adding enough water to make 2 cups liquid). Add pineapple juice, soy sauce and vinegar to cornstarch mixture. Cook stirring constantly until it boils, about 1 minute. Add green pepper and onion. Cover and cook until tender and crisp, about 3-4 minutes. Add pineapple and tomatoes. Heat well. Add chicken. Serve with rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom