Sweet and Sour Chicken
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4
  • 3 boneless, skinless chicken breasts, cubed
  • 1 500 ml can of pineapple chunks, drained and ½ cup of juice reserved
  • 1 egg
  • ¼ cup of corn starch
  • 3 cloves of garlic, chopped
  • ½ onion, chopped
  • 1 red bell pepper, cubed
  • salt & pepper to taste
  • 2 tbsp of corn starch diluted in 2 tbsp of water
  • For the Sauce:
  • ½ cup of pineapple juice reserved from the chunks
  • 2 tbsp of soy sauce
  • 1 tbsp of vinegar
  • 2 tbsp of brown sugar
  • 3 tbsp of ketchup
  • 2 tbsp of water
  1. Combine the pineapple juice, soy sauce, vinegar, brown sugar, ketchup, and water together in a measuring cup. Mix until well combined and set it aside.
  2. Add the chicken to a separate bowl. Put the egg and corn starch in. Season it with some salt and pepper. Mix until the chicken is completely coated.
  3. Pour some oil into a walk or pan. you want enough to just cover the chicken. Heat it to 177 degrees C. or 350 F. Fry the chicken, in batches, until it's golden brown. This should take about 5 minutes per batch. Set it aside on a plate lined wit a paper towel.
  4. Discard the excess oil from the pan, but leave enough in for frying.
  5. Add in the onion, garlic, and bell pepper. Saute for a couple of minutes until the bell pepper is tender crisp.
  6. Put the pineapple in and stir and fry for another 2 minutes.
  7. Pour the sauce in and bring it to a boil without stirring.
  8. After a boil, add the chicken back in. Stir it around until it is completely covered with the sauce.
  9. Pour in the diluted corn starch and stir until the sauce thickens.
  10. Serve over a bed of steamed rice and garnish with some chopped green onions.
  11. Enjoy your sweet and sour chicken.
Recipe by Cook n' Share - World Cuisines at http://cooknshare.com/recipe/sweet-sour-chicken-2/