Hawaiian Sweet and Sour Chicken

Total Time
1hr
Prep 30 mins
Cook 30 mins

I've been making this for years - I even used to make it for the kids I babysat back in the 70's. It's not like Chinese sweet and sour - it's a brown sweet and sour sauce.

Ingredients Nutrition

Directions

  1. Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl.
  2. Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
  3. While chicken is cooking cube the green pepper and boil till tender. Drain and set aside.
  4. Once chicken is done, make sauce:.
  5. In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken.
  6. Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
  7. Serve over hot rice.
Most Helpful

For taste, 4 stars. For preparation, 2 stars. There is something very off about the measurements listed. 2 Tbsp flour cannot coat 3 lbs of cubed chicken. It's impossible. Also, the cornstarch was not adequate to thicken the sauce. We had to do a lot of tweaking and experimenting to even get this to the table. We won't make it again.

Burned Toast April 14, 2016

This was good, made it for a Hawaiin dinner at our church. Used red peppers too, and just coated the chicken in seasoned flour and fried it. Sauce was great too.

mervandlouise_4495738 November 05, 2013

Delicious, We all enjoyed this recipe, I found it very easy to put together. Only change I made was I used 1/3 cup sugar (the same amount of vinegar) in the sauce, because I thought it would be to sweet for our family. I really like the way the sauce was prepared separately and I had no trouble with the sauce thickening up, I just simmering it on a low heat until it was thick. Thank you Buzymomof3 for posting your recipe.

Chef floWer January 01, 2010