Sweet-and-Sour Chicken

Brandi Kirkpatrick


This is one of my first recipes and I actually love it! I added a few things from the original recipe to make it better. The sauce has more of a tart bite to it than traditional sweet-and-sour sauce.

★★★★★ 1 vote
15 Min
15 Min
Pan Fry



1 can (16oz) whole tomatoes
1/2 cup plum jelly
1/4 cup cider vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon instant chicken bouillon granules
1 large green pepper (cored, seeded), chopped into 1" pieces
3 carrots, peeled and finely chopped
4 green onions, chopped
1 (8oz) can pineapple tidbits, drained


1/2 cup water
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 whole boneless chicken breast, skinned cut into 1" pieces


oil, for frying
rice, cooked


1Drain tomatoes, reserving 1/4 cup juice. Cut up tomatoes and set aside.
2Blend juice, plum jelly, vinegar, sugar, 1 Tablespoon cornstarch, soy sauce, and bouillon granules in small mixing bowl. Set aside.
3For batter, blend all ingredients in small mixing bowl. Add chicken. Stir to coat. Heat 2-3 inches oil in large skillet. Cook several pieces of chicken at a time for 3-4 minutes or until lightly golden brown. Drain on a paper towels. Repeat with remaining chicken.
4Reserve 2 Tablespoons of oil, discard the rest. In same skillet, add green pepper, carrots, and green onions. Stir-fry over medium-high heat about 3 minutes or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Continue to boil 1 minute, stirring constantly, still. Add pineapple, chicken, and tomatoes. Heat through for 1-2 minutes. Serve over hot rice.

About Sweet-and-Sour Chicken

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