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+ servings

Sweet And Sour Chicken

No need to do take-out or go to the restaurant when you can make this authentic sweet and sour chicken at home!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main
Cuisine: Asian
Keyword: Asian chicken recipe, sweet and sour chicken
Servings: 5
Calories: 614kcal


  • 20 oz canned pineapple chunks pineapple chunks, drained (reserve the juice)
  • 16 oz boneless skinless chicken breast cut into 1-inch chunks
  • oil for frying
  • 2 large bell peppers cut into 1-inch chunks


  • 1 1/2 cups water
  • reserved pineapple juice
  • 3/4 cup sugar
  • 1/2 cup unseasoned rice vinegar white vinegar is OK too
  • orange food coloring 1 drop red, 3-4 drops yellow OPTIONAL
  • 1/4 cup water
  • 1/4 cup cornstarch


  • 2 1/4 cups self-rising flour
  • 1 1/2 cups water
  • 2 tbs oil
  • 1 egg
  • 2 tbs cornstarch
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper


  • For the sauce: In a saucepan, combine the 1 1/2 cups
  • water, sugar, vinegar, reserved pineapple juice, and food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • For the batter: Combine flour, oil, cornstarch, salt, white pepper, and egg. Add the water gradually to make a thick batter. Stir to blend thoroughly.
  • Add chicken pieces to the batter, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces about 5 minutes each side, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.


Serving: 1g | Calories: 614kcal | Carbohydrates: 101g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 90mg | Sodium: 364mg | Potassium: 683mg | Fiber: 4g | Sugar: 49g | Vitamin A: 2185IU | Vitamin C: 95.5mg | Calcium: 45mg | Iron: 1.6mg