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Classic Sweet-and-Sour Chicken

 Classic Sweet-and-Sour Chicken
Purchased sweet-and-sour sauce takes the work out of preparing this traditional dish, which tastes very much like the takeout version. “Before we were married, my husband surprised me by cooking this after a long day at work,” recalls Holly Tittel of Great Bend, Kansas.
4 ServingsPrep/Total Time: 30 min.


  • 1-1/4 cups all-purpose flour
  • 1 cup water
  • 1 egg
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Oil for frying
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 jars (10 ounces each) sweet-and-sour sauce
  • 2 medium carrots, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1 can (8 ounces) unsweetened pineapple chunks, drained
  • Hot cooked rice


  • In a large bowl, combine the flour, water, egg, baking powder, sugar,
  • salt and pepper. In an electric skillet, heat 1/4 in. of oil to
  • 375°. Dip chicken into batter. Fry in oil, a few pieces at a
  • time, for 1 to 1-1/2 minutes on each side or until golden brown.
  • Drain on paper towels.
  • In a large microwave-safe bowl, combine the sweet-and-sour sauce,
  • carrots, green pepper, onion and pineapple. Cover and microwave on

2 of 2

Classic Sweet-and-Sour Chicken (continued)

Directions (continued)

  • high for 4-6 minutes or until vegetables are tender. Serve chicken
  • and sauce with rice. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer