Sweet and Sour Chicken


February 25, 2016

Author: KatieChin

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Who doesn’t love to bite into a tender, juicy piece chicken coated with a crispy batter and then tossed in a sweet and sour glaze with pineapples, tomatoes and bell pepper?  This Sweet and Sour Chicken recipe takes a bit more work than a simple stir-fry but it’s totally worth it.  Chinese people tend to create a yin yang menu pairing something deep fried (hot yang energy) with something like stir-fried bok shoy and garlic dish (cool yin energy) to achieve a harmonious balance with your diet.  I recommend my recipe for asparagus and wild mushrooms to serve with this delicious Sweet and Sour Chicken.  I buy my premium soy sauce in the gourmet section of World Market .


1 1/2 pounds boneless skinless chicken breast or thigh, cut into bite-sized chunks

1 egg, slightly beaten

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon soy sauce

1/4 teaspoon white pepper

2 tomatoes

1 green bell pepper

vegetable oil

3/4 cup all-purpose flour

3/4 cup water

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon baking soda

1 cup plus 2 tablespoons sugar

1 cup chicken broth

3/4 cup white vinegar

1 tablespoon vegetable oil

2 teaspoons dark soy sauce

1 teaspoon salt

1 clove garlic, minced

1/4 cup cornstarch

1/4 cup cold water

1 can (8 oz) pineapple chunks, drained


  • Mix the egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in a medium bowl. Add the chicken and stir to combine. Cover and refrigerate for 20 minutes.
  • Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.
  • Heat vegetable oil (1.5 inches) in a wok or deep skillet to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in a medium bowl. Stir chicken pieces into batter until well coated. Fry about 15 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 degrees. Fry chicken all at one time 1 minute or until golden brown; drain on paper towels. Place chicken on a heated platter.
  • Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in a sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour over chicken. Serve immediately.