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–+ servings
Sweet and Sour Chicken on a white platter with onion, green peppers, and pineapple.

Sweet and Sour Chicken

Sweet and sour chicken are made using pineapple and vinegar for the sweet and sour sauce in this amazingly delicious Asian-style chicken dish. Served with Fried Rice and it's better than any Chinese restaurant around! Try it tonight!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 -10 servings
Calories 385 kcal

Ingredients
  

  • 1- 8 ounce can pineapple chunks, drained (juice reserved)
  • 1 green bell pepper cut into 1 inch pieces, optional
  • 1 medium onion cut into 1 inch pieces, optional
  • ¼ cup cornstarch
  • 1½ cups water
  • ¾ cup white sugar
  • ½ cup distilled white vinegar
  • 2 drops of orange food coloring
  • 6-8 skinless boneless chicken breast halves-cut into 1 inch cubes
  • 2¼ cups self-rising flour
  • 2 tablespoons of vegetable oil
  • 2 Tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper you can use black.
  • 1 egg
  • 2 cups water, icy cold
  • 1 quart vegetable oil for frying.

Instructions
 

  • In a sauce pan, combine 1½ cups of water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off the heat. Combine ¼ cup cornstarch and ¼ cup water; slowly stir into sauce pan. Continue stirring until the mixture thickens.
  • In a small skillet with a tiny bit of cooking oil, saute the bell pepper, onions and pineapple till tender and crispy over high heat for about 2–3 minutes. Stirring frequently. Set aside.
  • Combine flour, 2 tablespoons of oil, 2 tablespoons of cornstarch, salt, white pepper, and egg. Add 1½-2 cups of water gradually to make a thick batter. Stir to blend thoroughly. Add the chicken pieces, and stir until coated.
  • Heat the oil in a sauce pan to 360° degrees. Fry the chicken pieces in hot oil until golden. Remove the chicken, and drain on a paper towel. Once drained, place them on a baking sheet, or on a cake rack over a baking sheet, in a 200°degree oven till ready to serve. (Placing them on the cake rack prevents them from cooking more on the side lying on the cooking sheet)
  • Once all the pieces are cooked, and you are ready to serve, place the green peppers, onion, and pineapple chunks, and the cooked chicken pieces on a platter. Pour the hot sweet and sour sauce over top. Serve immediately.

Nutrition

Serving: 1cupCalories: 385kcalCarbohydrates: 50gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 108mgSodium: 1113mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin C: 13mgCalcium: 27mgIron: 1mg
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