Tuesday, May 29, 2012

Sweet and Sour Chicken

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Sweet and Sour Chicken


  1. 4 chicken breasts
  2. 2 eggs, beaten
  3. 4-6 T. flour or cornstarch
  4. oil
  5. 6 T. sugar
  6. 6 T. ketchup
  7. 6 T. vinegar
  8. 4 T. water
  9. 4 T. pineapple juice (from can of tidbits)
  10. 5 tsp. cornstarch
  11. 1 can pineapple tidbits, drained (save 4 T.)
  12. 2 green peppers
  13. 1/2 onion


  1. Cut up chicken into bite-sized pieces. Dip chicken in egg, then in flour/cornstarch. Fry in oil. Drain on paper towels.
  2. Heat 2-3 T. oil, stirfry cut up green peppers, onion, and carrots until desired softness. Add pineapple tidbits.
  3. Mix sugar, vinegar, ketchup, water, pineapple juice, cornstarch, and salt. Add to vegetables. Heat until thick. Add chicken.
  4. Serve over rice.


  1. This makes a lot! You can leave out any of the vegetables or use less of them. I'd still use the same amount of sauce even if you reduce the amount of chiken or vegetables.
  2. The amount of chicken I use varies. Sometimes I buy a package of chicken tenderloins and cut those up. Sometimes I just use 2 chicken breasts or whatever I have.
  3. I tried an easier way to do the chicken that I like. Cut up 2 lbs of chicken (I did 2 chicken breasts) and put in bowl. Add 2 tsp. cornstarch, 1 beaten egg and 1 tsp. salt. Mix. Let stand at room temperature for 15 mins or in fridge for up to overnight. Then fry in skillet in olive oil for about 1 minute per side (or until done in center).

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