Real Recipes From Real Home Cooks ®

sweet-and-sour chicken

(1 rating)
Recipe by
Brandi Kirkpatrick
Burley, ID

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 rating)
yield 4 -6
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For sweet-and-sour chicken

  • 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

How To Make sweet-and-sour chicken

  • 1
    Drain tomatoes, reserving 1/4 cup juice. Cut up tomatoes and set aside.
  • 2
    Blend juice, plum jelly, vinegar, sugar, 1 Tablespoon cornstarch, soy sauce, and bouillon granules in small mixing bowl. Set aside.
  • 3
    For 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.
  • 4
    Reserve 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.

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