Community Pick
Sweet and Sour Chicken
"Southern Living; my grandfather (Pop-Pop) loved this. Miss you."
photo by DianaEatingRichly
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 tablespoons soy sauce
- 1 tablespoon sherry wine
- 1 egg
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup cornstarch
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups vegetable oil
- 1 (15 ounce) can pineapple chunks, undrained
- 2 tablespoons cornstarch
- 1⁄2 cup sugar
- 1⁄4 cup catsup
- 1⁄4 cup vinegar
- 1 tablespoon soy sauce
- 1 medium green pepper, cut into 1-inch pieces
- hot cooked rice
directions
- Mix together first 6 ingredients.
- Add chicken; coat well.
- Heat oil in electric skillet to 375 degrees.
- Fry chicken until lightly browned.
- Removed chicken; drain.
- Drain pineapple, reserving liquid.
- Add enough water to juice to make 1 cup.
- Add 2 T. cornstarch, mixing well.
- Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
- Bring mixture to a boil.
- Stir green pepper and chicken into sauce; cook until thoroughly heated.
- Serve over rice.
Questions & Replies
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Reviews
-
AWESOME!!!! deffinately sweet n sour!!! all loved, no one complained!! thanks for a super recipe!! used 1 whole onion and 2 green peppers and had tons of sauce for a great meal!! will make many more times!! -
LOVED IT !!!! Little too much ketchup,but GREAT dinner!! -
Catsup is nasty in sweet and sour. Add a squeeze of tomato paste if you must, but I don't need hamburger tasting chicken! -
I did just a tablespoon of catsup and 2 tablespoons of sugar because it looked really sweet to me. Also, the recipe didn't say anything about adding the pineapple chunks, so I did that when I added the chicken and peppers to the sauce.
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This recipe was wonderful. Easy to prepare and the flavors blended perfectly. I used a 14.5 oz of the pineapple tidbits instead of the chunks of pineapple and they were perfect. The tidbits beings smaller blended well in the sauce. I will make this recipe again. Next time I may add some onion with the bell pepper and maybe some sliced water chestnuts too.
see 72 more reviews
Tweaks
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I’ve made this recipe for many years without coating chicken and frying. I heat a tablespoon of oil, add chicken cut into chunks, drizzling with soy sauce as it cooks in a wok or large pan. I very lightly sauté peppers and onions (want to keep slightly crisp) in pan when chicken is almost finished cooking. I then make the sauce mixture as in this recipe using pineapple juice, add pineapple to warm, thicken and serve over rice. Serve with additional soy sauce at table optional. -
This recipe was wonderful. Easy to prepare and the flavors blended perfectly. I used a 14.5 oz of the pineapple tidbits instead of the chunks of pineapple and they were perfect. The tidbits beings smaller blended well in the sauce. I will make this recipe again. Next time I may add some onion with the bell pepper and maybe some sliced water chestnuts too.
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Definitely Firehouse approved!! JBMDL Station 5. (Lakehurst,NJ) Used half rice wine vinegar and ACV with dark brown sugar. Instead of rice I used Udon noodles. Thanks
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Very tasty, used a splash of v8 splash instead of sherry and apple cider vinegar ;) -
This is pretty darn good. Here are my tweaks: 1 c. of oil. I feel it's enough to mimic deep-frying without having to replace my oil supply each week! I add 1-2 bell peppers (and I add onion & half-can of pineapple chunks) as soon as the sauce is mixed to cook the peppers a bit longer so they can soften. I find I sometimes need to add water b/c it gets very thick fast. Instead of 1/2 c. of sugar, I use 2 heaping tbsp of Splenda. The reason I only reviewed 4 stars is because the chicken coating falls off and clumps a bit in the frying stage, so it's not the prettiest dish - chicken, veggies, sauce and brown "dregs." I've made it twice and I'll make it again, though!
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