Sweet and Sour Chicken

OSO good! So easy for the result. I used white wine instead of the sherry, just preference. Thanks!

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LOVED IT !!!! Little too much ketchup,but GREAT dinner!!

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quite plain to the pallet

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Prepared this last night. My wife said to give it 5 stars and to make it again soon. We both enjoyed it so much we had the left over, for lunch today.

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My "very good" is for the chicken, its' a great and fast way to cook chicken and I think you could use it in a lot of Asian style dishes. My husband requested that I use the chicken in my fried rice the next time I cook it. The sauce was not that great, after reading others reviews I halved the ketchup but it still overpowered the dish. The sauce from the jar is better :( but the chicken is great!

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I like the sauce with white rice.
Pretty simple and easy to heat up lunch for the work week.

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My 15 yr old son made this for dinner one night. This is one of the best recipes ever. I will never buy chinese take out again! He followed the recipe exact, but added red and green bell peppers. Thanks for such a great recipe!

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Very tasty, used a splash of v8 splash instead of sherry and apple cider vinegar ;)

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This was something like the sweet and sour chicken I grew up with. The chicken of my past had a goopy fried batter on it. Which was the reason I stopped eating it. I was very happy with the chicken in this recipe. My DS (picky boy) goobled it up with catsup, no sauce. I couldn't stop taking bites as I put it away. I would have no problem making the chicken without the sauce for dinner. But I love the sauce. It is exactly like the one that was on the goopy chicken. That sauce had pineapple and crisp cooked carrots in it besides the peppers. So I threw in half of the can of pineapple chunks but skipped the carrots. Next time I will double the chicken. Which I cooked in about 1/2 the oil. This will be made many more times.

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This is so delicious! I used a 20 ounce can of pineapple and had exactly 1 cup of the juice so I did not need to add water. Out all of the things to be out of, it was ketchup so I added mild taco sauce and it still turned out great! I added baby bella mushrooms, pepper flakes and some of the pineapple chunks. Also upped the corn starch by 2 tsp for thickness. It was sooo good. I liked this a lot better than takeout!

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So good I was a little worried about the batter after reading the reviews but I doubled the cornstarch and it was awsome. I even fried the extra batter, it was so good. It looked like the stuff at the mall but tasted so much better. I will be making this again and have already shared this recipe with a friend. Thank you.

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This was very good. I made this last night for supper and we enjoyed it very much. The only thing I did differently was I added some chopped green onion to the mixture and I used finely chopped green peppers since my kids aren't fond of them but DH and I still wanted the flavor. We really like this and I will make again, its just so simple, who knew???

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I made this and my fifteen year old boy said, "Mom you need to make this more often". This is the best homemade sweet and sour chicken recipe I've ever found. I will make this again. It was quick and easy to make. The only change I made was to add some red pepper flakes, it didn't make the dish hot but gave it a little kick, and I did add more cornstarch to the batter so that it coated the chicken better. I highly recommend it!!!

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Great recipe. I made a couple changes. I used just a few tablespoons of oil to fry the chicken - not the full 2 cups. I didn't have any garlic powder, so I added Adobe seasoning. I also didn't have white vinegar, so I used red wine. My husband says next time he'd like it with a little less vinegar, so I'll try that. Also, I added some of the pineapple pieces, which I thought really added to the meal.

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Great recipe... quick and easy. I had fresh pineapple that I needed to use up so substituted it for the canned. Since there was no juice as called for from canned pineapple, I used 2/3 cup pineapple juice and 1/3 cup water. No fresh peppers so I used pepper chunks from the freezer from last year's garden ... I was also out of cooking sherry so I used white wine as suggested by Big Sis. (Must be time to stock the pantry - LOL). Served with brown rice and was a hit with DH ... ample amount to make 4 servings (yea leftovers!).

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Bloody brilliant. The batter doesn't stick to the chicken as well as it should though. That needs to be solved.

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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!!

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LOVED THIS!!! My husband loves sweet and sour and this did it. I tried this recipe and had the kids and my sister over... I did not make enough. My sister and one of my daughters ask for the recipe. This is a keeper.

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This was very good. I used only enough oil to cover half the chicken and I fried the chicken extra crispy hoping it would stay crispy in the sauce but it didn't. The batter was kinda runny so I added just enough flour to get it a little thicker. The sauce was good but just a little bit too sweet when you eat too much of it. All in all this is a keeper for sure.

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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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