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Russ's Sweet & Sour Chicken

Russ Myers


This sweet and sour chicken recipe will be a big hit! No more searching for that good oriental food shop.

★★★★★ 3 votes
4-6 servings
30 Min
30 Min
Stove Top


2 whole chicken breast, skinned, boned, and cut into 1-in. chunks
1/2 tsp. salt
1 egg, beaten
3/4 C. biscuit mix
1 C. cooking oil
2/3 C. sugar
2 Tbs. cornstarch
1 Tbs. paprika
one 1 lb. 4 oz. can pineapple chunks, unsweetened
1/4 C. soy sauce
1/4 C. cider vinegar
1 C. green pepper strips
1/2 C. onions. sliced
2 med. tomatoes, cut up
hot rice


1Sprinkle chicken with salt and coat with egg, then biscuit mix. Fry chicken in hot oil (400 degrees) until golden brown. Remove and drain on paper towel. Place in a 250-degree oven to keep warm. Combine sugar, cornstarch, and paprika in a 10-inch skillet. Drain pineapple (reserve juice, adding enough water to make 2 cups liquid). Add pineapple juice, soy sauce and vinegar to cornstarch mixture. Cook stirring constantly until it boils, about 1 minute. Add green pepper and onion. Cover and cook until tender and crisp, about 3-4 minutes. Add pineapple and tomatoes. Heat well. Add chicken. Serve with rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom