Real Recipes From Real Home Cooks ®

sweet & sour pork/chicken

(1 rating)
Recipe by
Amy H.
Detroit, MI

This makes a really nice sweet & sour chicken. You can skip the sauce if you prefer to use a jarred sauce from the grocery store, also you can use chicken or shrimp if you prefer. Enjoy!

(1 rating)
yield 6 -8
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For sweet & sour pork/chicken

  • 1 can
    (20 oz.) chunked pineapple, undrained
  • 1/4 c
    rice vinegar
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    dry sherry
  • 1/3 c
  • 2 Tbsp
    corn starch
  • or your favorite jarred sweet & sour sauce
  • 1 c
  • 1/2 c
    corn starch
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 1/2 c
    water + 2 1/2 tbsp
  • 1 lb
    chicken breast, cut into bite size pieces
  • peanut oil for frying
  • 1
    green pepper cut into chunks
  • 1
    carrot, scraped and diagonally sliced
  • 1
    onion, chunked
  • hot cooked rice

How To Make sweet & sour pork/chicken

  • 1
    Drain pineapple, reserving juice; set pineapple chunks aside. Combine juice, vinegar, soy sauce, sherry, sugar, 2 Tbsp cornstarch and salt, stirring until cornstarch dissolves; set aside.
  • 2
    Combine water, flour, 1/2 cup corn starch, baking soda, and 1 tsp. sugar in a small mixing bowl; stir until smooth. Add chicken pieces to batter, stirring until well coated. Heat oil in a wok to 375 degrees; cook half the chicken in oil until lightly browned. Drain on paper towels; Set aside. Repeat with remaining chicken, set aside.
  • 3
    Drain oil from wok, reserving 2 Tbsp. in wok. Heat wok to 350 degrees. Add green pepper, onions and pineapple chunks. Stir-fry 1 to 2 minutes or until crisp-tender. Remove from wok; set aside.
  • 4
    Stir cornstarch mixture and add to wok. Cook stirring constantly until smooth and thickened. Add reserved chicken, vegetables and pineapple; stir gently and cook until thoroughly heated. Serve over rice. Yield 4 servings