Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style

3 reviews, 5 star(s). 67% would make again

Ready in 1h

Try this Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style recipe, or contribute your own.


4 tb Vinegar
4 tb Sugar
5 tb Cold water
1 tb Cold water
3 ts Cornstarch
1 Green pepper
1 ts Salt
1 lb Boneless chicken breast
1 tb Corn starch*
2 Onions
1 Egg yolk
1/2 ts Salt
2 Carrots
5 tb Pineapple juice
1 lb Pork (butt); (butt or loin)
1/2 c corn starch; Or more
1/2 ts Soy sauce
4 c Vegetable oil
1 ts Toasted sesame oil
1 lb shrimp; Shelled
4 tb Catsup
1 cn Chunk pineapple; or fresh

Original recipe makes 1



Pound pork or chicken with back of clever to tenderize, then cup it into 1" cubes. Mix it with A and marinate at least 30 minute, or overnight. Cut peppers (remove seeds and membranes) into 1" squares. Peel carrot and slice diagonally into 1/8" thick slices. Peel onion and cut into 1" squares. Drain pineapple. Set each aside separately. Mix C together in a bowl and set aside. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok. While oil is heating, individually coat each piece of meat, removing excess marinade, with the 1/2 cup corn starch. When oil is hot, add meat and cook until golden brown, about 4 minutes. Remove meat from skillet and drain well. Put 2 Tbsp. of oil in a clean wok and heat it up good and hot. A carrot and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute -- 5 minutes total. Pour in C and cook until thickened. Turn off heat. Add meat and stir well. Serve immediately. NOTES: Special Shrimp marinade -- 1 tsp. salt, 1 tsp. Chinese cooking wine, 2 egg white, 4 tsp. corn starch * You can substitute arrowroot for corn starch for a more authentic dish. Reduce amounts use in recipe by half. I sometimes make a special variation of this by combining two or three of the meats into Sweet and Sour Three Delights. Recipe by: Stuarts Chinese Recipes Page Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland on Nov 09, 1997

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I can't follow the recipe - it's the most poorly written set of instructions I have ever had the misfortune to have been given. I can see the recipe should work well with the ingredients given, but instructions suck - totally suck- the first 4 ingredients in the list are not labelled with a letter, you would think 'A' ? hmmmmm... no maybe not, because 'A' is the label above the bottom 4 ingredients, so that 'A' and it makes sense so far - just . Then you then take into account that the ingredient set 'D' given in the list are then not in the recipe. Then there is 'C' no ingredient listed at all???? Sorry but who the hell let this through editing & who can enlighten me to the correct procedure to make this dish with out looking through the 84 reviews?
tantricyogi 2y ago

The biggest compliment I can pay this recipe is that it's the closest I've ever found to my local take-away sweet & sour! Absolutely brilliant. For info I tweaked it a bit... 1 carrot instead of 2, increased the measures for the sauce by 50% so that there was extra and only deep fried the chicken for about 3 mins, and then dabbed it with a napkin before baking in the oven for about 15 mins to crispen it up, before throwing it all in with the sauce and veggies. Flavours are spot-on. Thank you!
micklee30 4y ago

Turned out fantastic! I doubled the sauce because my partner loves extra sauce.
nikong33k 4y ago

I Would like to no the recipes of butter Chicken, sweet & sour chicken
saval2405 7y ago

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