Sweet and Sour Chicken

My mom gave me this recipe for Sweet and Sour Chicken from my Aunt in Canada. I can remember visiting her and my cousins as a child. Even as a child I remember she was a fabulous cook!

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!

If you want to shorten the time, just fry the chicken, cook and thicken the sauce, add some pineapple chunks and Maraschino cherries, and put the sauce on top of the chicken. Just like take out! Just order some fried rice from your favorite Chinese takeout and you’ll have a great meal.

This recipe is super easy to make, and would also be fantastic as an appetizer.

Print Recipe
Serves: 4 Cooking Time: 70 min


  • 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 or tidbits
  • 2 Tbsp soy sauce
  • 1/2 c. white vinegar
  • 3/4 c. white sugar
  • 2 Tbsp cornstarch
  • 12/2 tsp ground ginger
  • 1 green pepper, sliced
  • 8-10 red Maraschino cherries



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 and bake for 30 minutes at 350°F.


Add pineapple chunks and sliced green pepper to chicken mixture and cook for another 25-30 minutes.


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