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    You are in: Home / Chinese / Sweet and Sour Chicken Recipe
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    Sweet and Sour Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Richii's Note:

    I found the recipe for Sweet and Sour Pork in "What's Cooking Chinese" and altered it a bit to use chicken instead. It's very tasty and addicting, and makes an excellent family dinner.

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    Units: US | Metric




    1. 1
      Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
    2. 2
      Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
    3. 3
      Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
    4. 4
      After it is almost smoking, lower the heat slightly.
    5. 5
      Then dip the pieces of chicken into the batter and cover them in the batter.
    6. 6
      After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
    7. 7
      It's acceptable to do the chicken in batches instead of all at once.
    8. 8
      Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
    9. 9
      Drain all but roughly 1 tablespoon of oil from the wok.
    10. 10
      Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
    11. 11
      Remove the vegetables from the wok with a slotted spoon and set them aside for now.
    12. 12
      Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
    13. 13
      Bring the wok to a boil and stir the sauce until it is thick and clear.
    14. 14
      Cook it for about 1 minute, then return the chicken and vegetables to the wok.
    15. 15
      Cook all of this for 1-2 more minutes, and then serve with rice or noodles.

    Ratings & Reviews:

    • on December 23, 2003


      Excellent! I made this tonight, and it surpassed any expectations I had about it. It was better than my favorite sweet and sour at a local Chinese restaurant. I will be more efficient in making it next time by prepping veggies first, slicing chicken next, then mixing the batter and sauce. After all of that is assembled, it is a breeze. Crisp, tasty batter; lovely tangy s/s sauce, and crispy veggies. What could be better. Thank you so much for sharing this recipe. My picky daughter, home from college, is begging for this recipe. I've had it for a few months and just now got around to trying it. It will be a regular from now on. Delicious!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2005


      Overall, this was a good recipe, but a little too sour. I would suggest adding a little more brown sugar (to taste) to the sauce recipe. Also, I suggest only lightly coating the chiken before frying - otherwise all you taste is half-raw batter.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2012


      I have been using this recipe for a while now and I love it. You really do need to prepare everything before the cooking starts. If I am in a hurry then I just stir fry the chicken without doing the batter, but the sauce is a staple! Thank you for sharing this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Sweet and Sour Chicken

    Serving Size: 1 (458 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 490.7
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 2.0 g
    Cholesterol 36.2 mg
    Sodium 324.1 mg
    Total Carbohydrate 86.8 g
    Dietary Fiber 3.6 g
    Sugars 51.1 g
    Protein 17.0 g

    The following items or measurements are not included:

    white wine vinegar

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