Tender chunks of golden fried chicken in a delicious sweet and sour sauce. Perfect for a weeknight meal.
My mom gave me this recipe for Sweet and Sour Chicken from my Aunt Genevieve in Harvey Station, NB, Canada. I can remember visiting her and my cousins as a child. Even as a child I remember how great a cook she was. This recipe is truly “sweet” and “sour”. It reminds me of the sweet and sour chicken you get at Chinese restaurants, only a million times better!
This Sweet and Sour Chicken is great with plain white rice or fried rice.
This recipe is super easy to make, and would also be fantastic as an appetizer.
It is super easy to make:
1.) Saute cornstarch coated chicken in oil until browned.
2.) While chicken is browning, in a small saucepan combine pineapple juice, soy sauce and vinegar. Bring to a boil. Add sugar, cornstarch and ground ginger. Cook until thickened. Place chicken in a casserole, add sauce, peppers and pineapple chunks on top of chicken. Mix to incorporate.
3.) Cook for approx. 30 minutes at 350 degrees F or until peppers are cooked. Add cherries if desired.
Sweet and Sour Chicken
- Total Time: 80 min
- Yield: 4 servings 1x
Description
This sweet and sour chicken is better than any Asian take out. And super easy to make.
Ingredients
2 whole boneless, skinless chicken breasts
1/2 c. cornstarch
1–1/2 tsp salt
little pepper
1/3 c. canola oil
1 – 15 oz can pineapple chunks
2 Tbsp soy sauce
1/2 c. white vinegar
3/4 c. white sugar
2 Tbsp cornstarch
1/2 tsp ground ginger
1 green pepper, sliced
8–10 red Maraschino cherries
Instructions
Cut boneless chicken into large chunks. Heat 1/3 c. oil in large frying on medium high heat. In a separate bowl, add 1/2 c. cornstarch, 1-1/2 tsp salt and a little pepper; coat chicken with mixture. Fry chicken until golden brown.
Drain juice from can of pineapple in a saucepan. To pineapple juice, add 2 Tbsp soy sauce, and 1/2 c. white vinegar. Bring to a boil. Add in 3/4 c. white sugar, 2 Tbsp cornstarch and 1/2 tsp ground ginger.
Place browned chicken in a oven safe casserole, pour liquid over chicken, add peppers and pineapple and bake for 30 minutes at 350°F.
Add cherries to mixture before serving if desired.
Notes
You can make this recipe with or without cherries.
- Prep Time: 10 min
- Cook Time: 70 min
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