Sweet and Sour Chicken
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- vegetable oil
- 8 ounces boneless chicken breasts, cut into 1/2 inch cubes
- 1 onion, sliced
- 1 green bell pepper, seeded and sliced
- 8 ounces pineapple chunks
- 1 carrot, peeled and cut into thin strips
- 1 ounce canned bamboo shoot, drained,rinsed and halved
- rice or noodles, to serve
-
BATTER
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon vegetable oil
-
SAUCE
- 2⁄3 cup light brown sugar
- 2 tablespoons cornstarch
- 1⁄2 cup white wine vinegar
- 1 -2 clove garlic, crushed
- 4 tablespoons tomato paste
- 6 tablespoons pineapple juice
directions
- Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
- Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
- Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
- After it is almost smoking, lower the heat slightly.
- Then dip the pieces of chicken into the batter and cover them in the batter.
- After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
- It's acceptable to do the chicken in batches instead of all at once.
- Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
- Drain all but roughly 1 tablespoon of oil from the wok.
- Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
- Remove the vegetables from the wok with a slotted spoon and set them aside for now.
- Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
- Bring the wok to a boil and stir the sauce until it is thick and clear.
- Cook it for about 1 minute, then return the chicken and vegetables to the wok.
- Cook all of this for 1-2 more minutes, and then serve with rice or noodles.
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Reviews
-
Excellent! I made this tonight, and it surpassed any expectations I had about it. It was better than my favorite sweet and sour at a local Chinese restaurant. I will be more efficient in making it next time by prepping veggies first, slicing chicken next, then mixing the batter and sauce. After all of that is assembled, it is a breeze. Crisp, tasty batter; lovely tangy s/s sauce, and crispy veggies. What could be better. Thank you so much for sharing this recipe. My picky daughter, home from college, is begging for this recipe. I've had it for a few months and just now got around to trying it. It will be a regular from now on. Delicious!!
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I use a different sauce recipe (fix-it-and-forget-it sweet and sour chicken) that I cook in the crockpot all day and when the family is really in a hurry I just dice up the chicken breasts and throw them in in the morning as well. But for those occasions when I have the time I make the breaded chicken chunks using this recipe. AND THEY ARE PHENOMENAL!!! Better than Chinese takeout, because I control the ingredients, I really pump up the veggie quotient (one whole onion, one large green pepper and 3 carrots, all diced) and fry these babies up. My family never asks for Chinese buffet anymore and for that I'm glad! I'd like to mention that getting the consistency just right was really important to me. I use about 3/4 c of water and it's like a loose pancake batter. I don't like the breading to be really thick and this seems to me to be perfect!!! THANK YOU!!!
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