Grocer to Table
ByBeth Neels
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This Sweet and Sour Chicken Recipe is very easy! Making your own sweet and sour chicken is healthier than take out and it tastes so much better!
Doesn’t it seem like every year that New Years comes by faster? I mean seriously, it seems like we just celebrated the 4th of July and now it is 2019 in a few days! I hope that you all have a safe and happy 2019, and thanks for all of your loyalty throughout 2018! So, for the last post of 2018, I have been wanting to share my Sweet and Sour Chicken Recipe.
For New Years Eve we like to do a big Chinese takeout dinner at home. Going out to get takeout from our favorite restaurant is about a 45 minute trip, round trip and it ends up costing over $80 for the four of us. And besides, let’s be serious, who wants to go out in the freezing cold to get Chinese food on New Years Eve? Not me. Brrr!
For about $10, I can make enough Sweet and Sour Chicken to feed us for two dinners, or we can invite some friends over! It’s a win – win situation! I can even serve it with a frozen egg roll, or potsticker, if I choose, for that price.
A few other popular Chinese takeout recipes on BCC are Venison teriyaki and Sesame Chicken! This authentic wok will make it so much easier to cook with only a bit of oil!
This Sweet and Sour Chicken Recipe is really super easy! It will take a while to brown the chicken, but after that, you are home free!
Sweet and Sour Chicken Recipe, How to Make it
- I bought chicken tenders, rather than chicken breasts, to make it a bit easier.
- Place cornstarch in a bowl.
- Whisk eggs in another bowl.
- Coat chicken in cornstarch, I usually dump a handful of the chicken in the cornstarch and stir them around, to coat.
- Now dip coated chicken pieces in egg.
- Place a few tablespoons of oil in wok or frying pan. Brown chicken on both sides. Place browned chicken on plate to hold.
- Cut peppers in large chunks.
- Stir fry just a few minutes, to soften.
- Stir fry broccoli for a couple minutes.
Place remainder of ingredients in pan, bring to boil, cook down until about half, then add cornstarch and water slurry, to thicken. Add chicken back in to warm. When chicken is warm, add peppers. Serve hot with jasmine rice.
Sweet and sour is an old dish, some say it originated in China in the Hunan Province, but there is evidence of the dish in the UK in the Middle Ages, according to Wikipedia!
Another easy recipe for you to try at home, you will not be disappointed with this Sweet and Sour Chicken Recipe! Easy, delicious and healthier than any other takeout you could possibly buy!
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Tools I Use to Make Sweet and Sour Chicken
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Enjoy! And have fun cooking!
Xoxo,
Pin
Sweet & Sour Chicken Recipe
This Sweet and Sour Chicken Recipe is very easy! Making your own sweet and sour chicken is healthier than take out and it tastes so much better!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 14 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: Chinese
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 servings
Calories: 500kcal
Author: Beth Neels
Cost: $8
Ingredients
- 6-8 tbsp vegetable oil
- 2.5 lbs chicken breasts, or tenders, cut into chunks
- 1/2 cup cornstarch
- 2-3 eggs, whisked
- 2 sweet peppers, any color, chopped into large chunks
- 1 can pineapple chunks, with juice
- 2 cups chicken stock
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- Jasmine rice for serving
- green onion slices for garnish
Instructions
Add 2 tablespoons of oil to wok or frying pan, adding more when necessary.
Place cornstarch in one bowl and eggs in another.
Add a handful of chicken to cornstarch, shake off excess and then dip in egg. Place in hot oil and brown on both sides, don’t crowd pan. Remove to plate.
Continue until all chicken is done. Add all of the peppers, at one time and stir fry quickly.
Drain excess oil from wok. Add all of the rest of the ingredients, except rice and scallions. Bring to boil, reduce heat and continue cooking until reduced by about half.
Mix about 3 tablespoons cornstarch with about the amount same water, until combined. Pour into sauce a bit at a time, until thickened to your preferred consistency. Cook for an additional minute, or two.
Add chicken to sauce, to warm. Add peppers for only a few moments, just until warm.
Serve with rice, garnish with scallions.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!
Video
Notes
- Prepare all ingredients before starting to cook.
- Cook vegetables crisp tender because they will continue to cook when dish is assembled.
- An authentic wok will required much less oil when it is fully seasoned.
Nutrition
Calories: 500kcal
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Beth Neels
Beth Neels is an entrepreneur, blogger, photographer, author, and recipe developer. She founded Binky’s Culinary Carnival in 2014, focusing on “Crafting delicious recipes with sustainable ingredients.” She has been featured in multiple online publications, including MSN, Reader’s Digest, AP news, and Parade.
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This is great! Can you substitute this with shrimp too? Thanks!Reply
Absolutely! I would use jumbo shrimp, so that they do not become overcooked! Thank you for stopping by!
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This is surely going to be my New Year Dish since I am having a lot of Guest Home for Dinner. Looks tasty and simple to try as well.Reply
It is very simple! Thank you for the comment! I hope you have a Happy New Year!
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I haven’t had sweet and sour in so long, but agree, it’s definitely best homemade to ensure you get all the good flavor without any unnecessary coloring etc. Looks great!Reply
Thank you Caroline! I hope you have a wonderful New Year!
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I love how easy this recipe looks. I know it would have been great for New Years, but I think this will be a staple in my busy home!Reply
It is quite easy and fun Jeannette! Thanks so much for the comment! Happy New Year!
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Love the combo of flavors in the sweet and sour chicken recipe! Can’t wait to try!Reply
It’s really quite good! Thank you Lesli! Happy New Year!
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I love sweet and sour! Homemade Chinese food is much better than cold takeaway. You can come and cook this at mine anytime!Reply
That would be quite the trip, Amanda! It is really easy. Give it a go! Happy New Year!
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This definitely looks much better than some that I’ve tried in some restaurant. Also, I agree that preparing it at home can be much healthier.Reply
Thanks so much, Claudia! I hope you have a great New Year!
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Sweet and sour chicken is one of my favorite chinese dishes, love the addition of pineapple, you’re so right about the cost!Reply
Me too! Thank you, my dear friend! Happy New Year!
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this looks great, excellent suggestion to make your own rather than getting takeout. You also know exactly what went into it that way, avoiding unwanted salt, fat, etc.Reply
Yes, it’s so much better tasting and for you! Thank you Caroline! Happy New Year!
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This Sweet and Sour Chicken looks so tempting. Better than the take-out for sure. I love the step by step images. They help to understand the process.Reply
Thanks so much Deepika! I really appreciate that! Happy New Year!
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This sweet and sour chicken definitely does look better than take out and I love how easily it comes together! Pineapple is a favorite of mine.Reply
Thanks Tara! I love pineapple as well! I wish you happiness in the New Year!
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This is surely going to be my New Year Dish since I am having a lot of Guest Home for Dinner. Looks tasty and simple to try as well.Reply
Yes, it is very easy and would be great for a larger crowd! Thanks for commenting! Happy New Year!
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I loved the step-by-step photos. thanks for sharing them.Reply
Thank you Jacqueline! I’m glad they are helpful! Happy New Year!
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I love sweet and sour chicken and I agree, who wants to go out in the cold to pick up supper when you can make something just as delicious at home. Your version looks perfect.Reply
Thanks Jere! I appreciate that! Happy New Year to you!
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