Sweet and Sour Chicken - BigOven 163585
Sweet and Sour Chicken

Sweet and Sour Chicken

Ready in 40 minutes
5 review(s) averaging 4.8. 100% would make again

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This recipe was created through trial and error. This seems to be the best version for us.

"Loved it! I tried making it with rice but it was best with chicken. I had to substitute apple vinegar for regular so I added huney . And chicken broth for beef broth and it was still delicious! The chicken alone ,fried, is wonderful! And the same recipe would be great with pork too! Thank you! I love trying new recipes."

- pbrack

Ingredients

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1 1/2 lbs boneless skinless chicken breasts; cut into bite size pieces.
1 bell pepper; cut into 1 - 2" pieces
1 can pineapple chunks; (drained)
1 1/2 cups corn starch; + 3 TBLS (divided)
3/4 cups all purpose flour
1 egg; (slightly beaten)
1 tbls Vegetable oil
1/4 cup milk
1 cup chicken broth; (divided)
1/3 cup apple cider vinegar
1/2 cup Sugar
3 tbls Soy sauce
2 cups rice; cooked

Original recipe makes 4

Servings  

Preparation

Put pepper pieces in medium saucepan and cover with cool water. Bring to boil and simmer for 4 minutes. Drain. Add pineapple to peppers and 1/4 cup of chicken broth. Bring to boil and reduce heat to simmer. Simmer for 10 minutes.

While pepper/pineapples are simmering , Heat deep fryer to 370 degrees with about 6 cups oil. Combine 1 1/2 cups cornstarch and flour in large bowl. Set aside. Combine egg, 1 TBLS oil and milk in small bowl. Dip chicken pieces in egg mixture. then coat in cornstarch and flour mixture. Cook battered chicken in hot oil in small batches until barely beginning to brown. Drain on paper towels.Continue until all chicken is lightly browned. Raise heat on deep fryer to 380 degrees. When oil has reached new temperature re-fry chicken pieces until golden brown. Drain chicken completely on paper towels. For sauce: Combine 3/4 cup chicken broth, 1/2 cup sugar, apple cider vinegar, soy sauce and 3 TBLS cornstarch in small saucepan. Cook over medium heat stirring contantly. Sauce will thicken quickly. Cook until thick and bubbly. Sauce will turn darker when it thickens.

Drain pepper/pineapple mixture. Put rice on service platter. Combine pepper/pineapple with sauce. Pour over rice. Put chicken on top of rice mixture or serve in separate bowl.

Serves 2 - 4

Credits

Added on Award Medal
Verified by stevemur

very very good, CCheryl photo by CCheryl CCheryl

Calories Per Serving: 1431 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The sauce is excellent :-)
Milba 7 months ago
easy and quite authentic
popsjoe 1 year ago
Loved it! I tried making it with rice but it was best with chicken. I had to substitute apple vinegar for regular so I added huney . And chicken broth for beef broth and it was still delicious! The chicken alone ,fried, is wonderful! And the same recipe would be great with pork too! Thank you! I love trying new recipes.
pbrack 1 year ago
Used a wok- worked well and less grease. Good recipe though I did add a bit of the pineapple juice to the sausage at the end to bring it to the taste I remember. Sauce is best used as a dipping sauce, but yummy!
Kellviolin 2 years ago
Be careful not to overcook chicken as it will become dry and chewy. [I posted this recipe.]
DeniseKievit 7 years ago
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