Sweet & Sour Chicken Recipe
Looking for an excellent Asian-inspired recipe that’s even better than your local take out place? Try this yummy and easy sweet and sour chicken recipe and I promise you’ll be impressed! The texture comes out perfectly breaded and crisp and the pineapple adds the perfect balance of sweet and sour. This was a huge hit in my house especially with my little picky eaters!
Sweet and Sour Chicken Recipe
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Enjoy this delicious recipe of Sweet and Sour Chicken over rice for a quick lunch or dinner meal.
Ingredients
- 6-8 Skinless, Boneless chicken breast halves (cut into 1 inch cubes)
- 1 teaspoon garlic powder
- Vegetable Oil
- 2 Eggs
- 1 cup Flour
- 3/4 cup Sugar
- 1/2 cup Pineapple Juice
- 1 20 oz. can Pineapple Chunks
- 1/4 cup White Vinegar
- 3/4 cup Ketchup
- 1 1/2 teaspoon salt
- 1 T Soy Sauce
Directions
1
Preheat oven to 350 degrees F.
2
Sprinkle chicken breasts with garlic.
3
In a frying pan on medium-high heat, add 1/2-inch vegetable oil.
4
In a bowl, beat 2 eggs. Place flour in a shallow bowl. Dunk pieces of chicken in the egg, and allow excess to drain.
5
Dredge the chicken pieces in the flour coating thoroughly. Drop pieces into the hot oil and cook until deep golden brown. Turn as necessary to cook evenly on all sides.
6
While chicken is cooking, combine the following in a saucepan over medium-low heat: sugar, pineapple juice, white vinegar, ketchup, salt and soy sauce. Stir mixture occasionally until it comes to a low boil and then reduce heat just enough to keep the sauce warm.
7
Place cooked chicken pieces and pineapple chunks in a 9×13 pan. Pour warm sweet and sour sauce over the top.
8
Bake in oven at 350 degrees for 30-45 minutes, and serve over rice or egg noodles.
I had peanut oil on hand and used that and it turned out great. I can’t express enough how much my entire family LOVED this meal! We don’t have great Chinese food near us so this will be a family favorite for sure!
Drool!!! Looks delicious!!!! Thanks for sharing =)
I got this recipe from you a couple years ago and it has been a family favorite since then so thank you very much….also passing it to family and friends and they love it too !! 5 stars no 10 stars for this recipe !!!
Great! Thanks for sharing that, I agree 🙂
Lina, this recipe looks great! Will try this tomorrow for supper. Thanks for sharing it.
Thanks! You’re welcome
I didn’t go for the full recipe since I’m a veggie, but I thought the sauce might be good. It wasn’t. It was way too syrupy sweet and tomato-y for us. Maybe it is better on chicken, but i have a feeling it more appeals to the the crowd who like overly sweet Heavily Amercanized versions of food. Whih is cool, everyone can like different stuff, but skip it if you go in for more nuanced flavor. (And yes, I know sweet and sour chicken isn’t “real” Chinese food anyways.)
Heavily americanized versions????
A lot of Chinese” foods you find in America are dishes you won’t find in China (ie: sweet & sour chicken, orange chicken, general Tso’s chicken, crab rangoon, fortune cookies, fluorescent yellow egg drop soup, etc).
Lina, this looks very yummy! I think my family would like it! I can serve it with some broccoli sautéed with garlic & olive oil. Yum!
I actually thought the same thing about the sauce. I will definitely cut the sugar to 1/4 cup. Ketchup, pineapple juice and pineapple will be enough I am sure.
I agree with Stacy and tanyam, this recipe has way too much sugar and ketchup unfortunately. I would even cut off all the sugar, pineapple juice is just sweet enough.
No offense but I can tell this recipe is heavily Americanized because I grew up in Asia.
And your reason for leaving this snarky remark is?
How was that snarky? If anyone was rude it was YOU! Why can’t she give her opinion on the recipe? Obviously the previous reply found it helpful.
I am a vegetarian too and I still miss sesame chicken, I really need to find an easy recipe for that. But might try this one in the mean time since it looks easy, and thanks I will probably cut sugar
This looks so good! I love Asian fusion food! Spring rolls, cream of sum yung gy, & pepper steak are my favs! I’ll try this one out. Thanks Colin!
Cant wait to try… thanks for sharing!
Whats the line on the chicken in the center?
Hair.
Really????? Wow.
Ok I think they switched the picture. Phew! Lol
LOL Hate when that happens. Specially when I already have my hair in a bun! It shouldnt happen
We love Asian inspired food at my home. This is going to be great. Love that we can adapt this to be lower sodium than my favorite chinese restaurant and not sacrifice taste. Thanks Lina!
Yes, me too! 🙂
This looks so good!
this looks yummy. I’m asian but like to try all kinds of different foods. with my busy life, I’m all for simple, quick, & easy especially on weekdays. If the kiddos and the fam like it, then mission accomplished. Thanks!
This looks great, and I can add my son’s favorite veggie (carrots) to add some more orange to it!
I’ve used this recipe many times since you last posted it!! It is my husband’s favorite! I often make a few batches of chicken and sauce at once so I can freeze the leftovers for future easy dinners!! LOVE this!! I can’t say it enough!! Thanks Collin!!
That’s a great idea!
Is the pineapple juice necessary or could we sub chicken stock (trying to make it with less sugar, I plan on using Splenda in place of sugar)?
Yes I’m sure you could do that and still have the same idea 🙂
Thanks Lina, love your posts!
Yum! Looks delicious…can’t wait to try it. Thanks for all the great recipes 🙂
Thank you Lina for posting! After we had your awesome stir fry recipe I was just saying yesterday we needed to look up a good sweet/sour recipe and boom! You posted it on here! Can’t wait to try!!
Lina are you really Bryn, this recipe is the same one posted in 2011? When do we get to meet the real cook!!! Why are you pretending to be Lina, is it your favorite name, I do that too sometimes! 🙂 Anywho, whoever you are love your stuff, thanks for posting, I’m making now!! (It smells heavenly)………..
Hi Megan, this was a popular Hip2Save recipe from 2011 we are posting again. This time I made it and shared. Thanks and I hope you enjoy!
Is there a link for a printer friendly version? It looks great but I guess I’m too lazy to write it down. I prefer the cleaner look of a printed recipe. Thanks!
Nevermind I just realized I can pin it so it’s on my board now which saves me paper and ink. :p
I used ” Pin it ” to save the recipe , it’s the first time I use it ! Where can I find it now ?
Made this last night for dinner, and my family LOVED it! Husband said it’s a new favorite! Thank you!
So YUMMY! I made this for supper last nite. I used a 2.5 lb bag of chicken breasts. I will double the sauce next time!
Thank you for the recipe looks yummy.
Comment #5 is very offensive
because she said she loves asian food? confused right here LOL
I was turned off by the sugar. I would not make a recipe where you had to add sugar. Especially 3/4 cup. Has anyone made this without the sugar added?
I made this back in 2011, and still make it from time to time as we love it. IMO it has way, way too much sugar. We cut the sugar out, and it is still super tasty and delicious without unnecessary sugar. No way could I feed my family all that sugar and a) feel good physically myself b) feel good mentally about it. To each their own, but it is worth trying it to see if you like it. Love the (modified) recipe.
hanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?
Great news thanks for sharing!