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Quick & Easy sweet and sour chicken
Classic sweet sour chicken
Sweet and sour chicken casserole

Recipes for Sweet and Sour Chicken

In Chinese, sweet and sour chicken is known as 甜酸鸡 (pronounced tian2-suan1-ji1).


"Quick and Easy" sweet and sour chicken recipe


1lb (450g) of white chicken meat (eg. chicken breast), cut into cubes or strips.
2 onions, sliced into squares
2 green peppers, sliced into squares
1 can of pineapple chunks (or pineapple rings cut into squares)

4 tablespoons of cornstarch
6 tablespoons of sugar
8 tablespoons of vinegar
8 tablespoons of tomato puree (or 12 tablespoons of ketchup)
1 tablespoon soy sauce
1 cup of water

4 tablespoons of light vegetable oil (such as canola oil)
1/2 teaspoon salt

Cooking Directions

1. Heat the pan over medium-high heat. Add salt to the oil once the oil has heated up.
2. Fry the chicken cubes until they are white (but don't over do it; they shouldn't be cooked through)
3. Add the onions and green peppers, and stir-fry for about 3 minutes (or until the green peppers are almost tender).
4. Add the pineapple chunks and cook for about 1 minute (or until the pineapples look cooked)
5. Quickly mix the water, sugar, vinegar, tomate puree and soy sauce together. Then add in the cornstarch and mix thoroughly until you have a paste/slurry.
6. Add this paste/slurry mixture into the pan and stir fry until the sauce thickens.
7. Remove from heat and serve.

If you prefer a less sweet version, simply add less sugar. Likewise, use less vinegar if you prefer a less sour version. Remember that tomato ketchup is quite sweet, so if you use more ketchup, your dish will become sweeter.

More Recipes
Classic sweet and sour chicken recipe
Quick & Easy sweet and sour chicken recipe
Baked sweet and sour chicken casserole recipe


A versatile dish - make it your own

It's very easy to add your own special touch to this versatile dish. A dash of tobasco or a spot of wine or dry sherry in the sauce and you'll have a version that is yours!



Cornstarch (also known as Cornflour)

Cornstarch is a fine powder made by grinding a part of the corn kernal known as the endosperm. It is used in many recipes because it can thicken sauces without imparting a flour-like taste. In general, flour shouldn't be used in place of cornstarch because it alters the flavor of a sauce. It can be found at most asian grocers such as Chinese Food DIY (US) or this one (UK).


How to use Cornstarch

It is important that you do not add cornstarch powder directly into the sauces you are preparing in a pan. Always add cornstarch powder to cold water separately, mix it throughly into a slurry, then add it into the sauce being prepared. This way, the cornstarch powder won't clump up into little lumps.

Once cornstarch has been added to your sauce, cook your sauce for at least a minute for the cornstarch to thicken. But don't cook it for too long, or the cornstarch will start to break down and the sauce will come out funny.


Calories in Chicken

Chicken breast, raw, from 1 chicken: 78 calories (nutrition facts)

Chicken thigh, raw: 120 calories
(nutrition facts)

Chicken giblets, raw, from 1 chicken: 29 calories
(nutrition facts)

Chicken drumstick, raw: 44 calories
(nutrition facts)