Sweet and Sour Chicken

We love Chinese food around here! For some reason it’s one of the cuisines I’ve ventured into the least in my cooking. When the mood strikes we just order take out from our favorite local Chinese restaurant. One of our standard orders is sweet and sour chicken. We love the crispy chicken and tangy sauce. It’s a unanimous favorite at our house. As our family has grown to 6 eating out has become both inconvenient and really spendy. So there are certain things we love to order when we eat out that I’m attempting to replicate at home. This Chinese restaurant favorite was a HUGE hit with our whole family. The chicken was perfectly crispy and the sauce was spot on. My husband and I both agreed that it was better than any we’ve had. I just love when I find that I can often make our restaurant favorites even better right from home! Enjoy!


1 large can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup granulated sugar
1/2 cup distilled white vinegar
2 drops orange food coloring
6 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
Hot Cooked Rice


In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange 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.
Combine flour, baking soda, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
When ready to serve layer bell peppers, onion, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top and serve over rice.

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