Sweet & Sour Chicken

Yield 4 Servings


Chicken and Batter:

  • 1 lb chicken breasts (about 2 large breasts cut into 1-inch chunks)
  • 1/3 cup flour
  • 1 1/2 Tbsp cornstarch
  • 1/2 Tbsp sugar
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1/8 tsp baking powder
  • 1 Tbsp oil
  • 1/3 cup water
  • Canola Oil for frying (about 1/3-1/2 cup)


  • 1 (20oz) can pineapple chunks
  • 1/2 cup water
  • 1/4 cup vinegar
  • 6 Tbsp sugar
  • 1/4 tsp salt
  • 1/4 cup ketchup
  • 2 Tbsp COLD water
  • 1 1/2 Tbsp cornstarch
  • 1 bell pepper, cut into 1-inch chunks
  • 1/2 onion, cut into 1-inch chunks


  1. Make the batter by combining the flour, cornstarch, sugar, salt, pepper, & baking powder. Add oil & water & mix well. Set aside.
  2. Drain can of pineapple chunks & SAVE THE JUICE. In a saucepan, combine the pineapple juice, water, vinegar, sugar, salt, & ketchup. Heat until boiling. In a separate bowl, combine COLD water & cornstarch to form a slurry/paste. Add this mixture to the boiling sauce & whisk it until it thickens (happens pretty quickly.) Turn mixture to low & keep warm.
  3. Heat oil in a skillet. Dip chunks of chicken in the batter & drop pieces individually into the hot oil. Fry chicken until golden brown & cooked through. Allow cooked pieces to rest on a paper towel.
  4. Once chicken is cooked, discard all but 1 Tbsp of the oil leftover in the pan. If there is no oil left, then add 1 Tbsp to your pan & heat it up. Add the pepper & onion. Saute for 3-5 minutes until soft, but still slightly firm. Add pineapple chunks, fried chicken, & sauce. Heat through. Serve over hot rice.

Recipe Notes

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