best ever sweet and sour chicken
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.
prep time
30 Min
cook time
30 Min
method
---
yield
4 serving(s)
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
How To Make best ever sweet and sour chicken
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Step 1Mix 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. -
Step 2Note: All ingredients may be prepared a day ahead, leaving only chicken to be fried.
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Step 3CHICKEN: 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.
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Step 4NOTE: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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