Sweet and Sour Chicken

0 comments

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 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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet and Sour Chicken


  • Author: Afoodieaffair
  • 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

Scale

2 whole boneless, skinless chicken breasts
1/2 c. cornstarch
11/2 tsp salt
little pepper
1/3 c. canola oil
115 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
810 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 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. Add cherries to mixture before serving.

Notes

You can make this recipe with or without cherries.

  • Prep Time: 10 min
  • Cook Time: 70 min

Keywords: sweet and sour chicken, main dish,

Leave a Comment

Your email address will not be published.

*

Recipe rating