Sweet and Sour Chicken

READY IN: 30mins
Recipe by Papa D 1946-2012

Adapted from Simply Recipes. Prep time doesn't include marinating. High heat is used for this recipe because it is a stir fry of sorts.

Top Review by Karen Elizabeth

As with so many Asian inspired dishes, it's all in the preparation, get everything ready beforehand and the dish itself is prepared in a flash. We loved this, especially my younger daughter who is very hard to please, this got a huge thumbs up. The sweet and tangy combination of flvours is spot-on, and the sauce has an excellent coating quality. I served this on steamed white rice, garnished with spring onions, an excellent supper, very much enjoyed. This recipe was made in fond remembrance of Papa D, one of the greats.

Ingredients Nutrition


  1. In a bowl, combine the egg white, salt, soy sauce. Add the chicken and stir to coat the chicken evenly. Let sit for 30 minutes at room temperature.
  2. In the meantime, whisk together the pineapple juice, water, vinegar, salt, and sugar.
  3. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add chicken to pan and stir fry until juices run clear, dish out the chicken onto a clean plate.
  4. With heat still on high add remaining oil and stir in onion, bell peppers. ground ginger and stir-fry for 2 minutes over high heat, sprinkle with salt and sugar. Remove from wok and set aside.
  5. Combine the sauce mixture in the wok, mix well, and bring to a boil.
  6. Stir in thickener. Cook for 1 Minute.
  7. Add pepper and onion mixture, chicken, and pineapple. Bring quickly to a boil. Immediately turn off heat. Serve over rice.

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