Real Recipes From Real Home Cooks ®

sweet & sour chicken

(1 rating)
Recipe by
Brandi Kirkpatrick
Burley, ID

This is one of my first cooking recipes as well. I loved Chinese food and wanted something yummy at home. This fit the bill. I have taught it in some of my more advanced cooking classes as well.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Pan Fry

Ingredients For sweet & sour chicken

  • 1 can (15 oz) whole tomatoes (reserve juice)
  • ½ cup plum jelly
  • ¼ cup cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon instant chicken bouillon granules
  • ½ cup water
  • 1/3 cup all-purpose flour
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • boneless, skinless chicken breast(s), cut into bite size pieces
  • oil for frying
  • 1 large green pepper, cored, seeded and cut into bite size pieces
  • 4-5 green onions, cut into bite size pieces
  • 1 can (8 oz) pineapple tidbits (reserve juice)
  • 2-3 thinly sliced peeled carrots

How To Make sweet & sour chicken

  • 1
    Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
  • 2
    Drain tomatoes, setting aside ¼ cup juice. Cut up tomatoes. Blend reserved tomato juice, 1/4 cup pineapple juice, plum jelly, vinegar, sugar, 1 Tablespoon of cornstarch, soy sauce and bouillon in a small bowl. Set aside.
  • 3
    In a saucepan, add a small amount of oil. Heat on medium high heat. Add green pepper, carrots and onions. Stir-fry until tender. Set aside.
  • 4
    For batter: blend all batter ingredients in a small bowl. Add chicken, coating. Take several pieces of coated chicken and with a slotted spoon place (carefully) in hot oil. Cook for 3-4 minutes until golden brown. Drain on paper towels. Repeat with remaining chicken.
  • 5
    Stir tomato juice mixture into vegetable pan. Heat to boiling, stirring constantly. Continue to boil for one minute (still stirring). Add pineapple, chicken, tomatoes. Cook 1-2 minutes longer. Serve over rice.

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