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.
This sweet and sour chicken is better than any Asian take out. And super easy to make.
2 whole boneless, skinless chicken breasts
1/2 c. cornstarch
1–1/2 tsp salt
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. Add cherries to mixture before serving.
You can make this recipe with or without cherries.
- Prep Time: 10 min
- Cook Time: 70 min
Keywords: sweet and sour chicken, main dish,