I am always shocked at how easy Asian food is to make.  And this Sweet & Sour Chicken recipe is hardly difficult.  Slightly time consuming if you use a small pot to deep fry the chicken, but even still, it usually takes me about 30 minutes to make.

sweet sour chicken blog


Ingredients for Sweet and Sour Chicken

  • 1 can pineapple chunks, drained with juice reserved (8 ounce)
  • 1 1/2 cups water
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar (I use brown rice vineagar*)
  • 2 drops orange food color (I didn’t have food color so the sauce in the picture is clear)
  • 8 skinless, boneless chicken breast cut into 1-inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 1/2 cups water
  • 1/4 cup water
  • 1/4 cup cornstarch
  • 1 quart oil for frying
  • 2 bell peppers, cut into 1-inch pieces

Instructions for Sweet and Sour Chicken

  1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  4. When ready to serve, combine peppers, pineapple, chicken, and sauce. Serve over hot rice.

*I found brown rice vinegar at the local Asian store for cheap and use it whenever I need vinegar for my recipes.  I don’t notice a difference.