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

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.

Printable Recipe Card

About Sweet-and-Sour Chicken

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

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