Wednesday, April 11, 2012

5-Star Sweet & Sour Chicken

 We made sweet & sour chicken for my birthday, and it was delicious. Time-consuming (though we were making some other stuff, too), but so, so, so good. We made a couple of tweaks, but mostly used this recipe from All Recipes. In the future, we are hoping to be able to streamline the process. If we find shortcuts, we will update this page.

5-Star Sweet & Sour Chicken

Chicken & breading
4 skinless, boneless chicken breast halves, cut into 1 inch cubes
1 cup and 2 tablespoons self-rising flour (or all-purpose flour plus 1/2 t salt and 1 1/2 t baking powder)
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
~2 tsp sesame seeds
~3/4 cup water
2 cups vegetable oil for frying (or enough to cover at least half an inch of your chosen pan)

20-oz can pineapple chunks, drained (juice reserved)
2 tablespoons cornstarch
3/4 cup and 2 tablespoons water, divided
1/4 cup and 2 tablespoons white sugar
1/4 cup distilled white vinegar
Food coloring, if desired

Added veggies
1 green bell pepper, cut into 1 inch pieces
1/2 medium onion, diced
  1. Combine batter ingredients (from flour to sesame seeds). Slowly add water until you have a thick batter to work with. Add chicken pieces and coat thoroughly. 
  2. Heat oil in a frying pan of your choice. Oil is ready when a flick of water sizzles on contact. Add chicken pieces a little at a time, slowly. Let cook at a medium-low heat until cooked through. Drain cooked pieces on paper towel while cooking the rest.
  3. For the sauce, combine pineapple juice, 1/2 cup water, sugar, vinegar, and food coloring in a saucepan. Heat to boiling. Combine cornstarch and remaining water into a paste and add to saucepan. Stir until there are no more cornstarch chunks. Remove from heat.
  4. I sautéed the bell pepper, onion, and 1/2 can of pineapple for a few minutes until tender. You may omit this step if you prefer.
  5. Put veggie mixture and cooked chicken pieces (layer or mix) in a large bowl and pour sauce over everything! Stir to evenly coat. Serve warm.
Breading batter
Coating chicken in batter
Frying chicken pieces
Final Product! Enjoy!


  1. I played with this recipe a little and was able to make orange chicken! All I did was change the sauce:
    - Mandarin oranges instead of pineapple, use the juice and put about half the can (I used a 15 oz. can) in the blender and add it too once it's liquid)
    -half the vinegar
    -hot sauce/other spice (I used Tony Chachere's Creole Seasoning because I had it on hand) of your choice to give it a little bit of spice like orange chicken generally has at the Chinese restaurants