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Sweet-and-Sour Popcorn Chicken Recipe

Sweet-and-Sour Popcorn Chicken Recipe

Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous entree. And what a great way to dress up frozen chicken nuggets! “This is one menu you’ll find yourself returning to again and again,” suggests Amy Corlew-Sherlock from Lapeer, Michigan.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 medium green pepper, cut into 1-inch pieces
  • 1 small onion, thinly sliced
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 3 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 package (12 ounces) frozen popcorn chicken

Directions

  • 1. In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.
  • 2. In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through.
  • 3. Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately. Yield: 4 servings.

Nutritional Facts

1 serving (1 cup) equals 429 calories, 15 g fat (3 g saturated fat), 26 mg cholesterol, 1,150 mg sodium, 64 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Sweet-and-Sour Popcorn Chicken

Sort By :
MY REVIEW
Reviewed Apr. 26, 2016

"I have made this several times. I like to bake the popcorn chicken (not nuggets!) rather than microwave them. This keeps them crispier. Also I add the chicken at the very last minute. For leftovers the chicken does get softer again but that's just the nature of keeping them mixed in the sauce. If you want to keep chicken crispy keep it separated and re-toast or bake for a few minutes again to warm up. I also tend to use 1 green and 1 red pepper for color and a larger onion for extra flavor. Serve with rice or noodles for a very satisfying meal!"

MY REVIEW
Reviewed Sep. 29, 2015

"This recipe was very good. The chicken nuggets weren't really good. I had baked them first, then added to the sauce, but they were mushy. The next time I make this, I will probably just use chicken breast. I'm sure it will be even tastier! Thanks for the recipe!"

MY REVIEW
Reviewed Aug. 6, 2015

"I have been making this since it first appeared in the magazine a few years back. I do cook the chicken in the oven instead of the microwave as we like our chicken a tad crunchy. I also add mushrooms, as per daughter's request."

MY REVIEW
Reviewed Jan. 27, 2015

"Delicious! I made this exactly as written and served it with the Fried Rice and Egg Drop Soup from the same reader."

MY REVIEW
Reviewed Nov. 30, 2014

"I love this recipe, it tastes just like take out but I know what ingredients are going into the meal. I do prefer using cooked cubed chicken as opposed to the breaded popcorn chicken. I need to make this again! It's great!!"

MY REVIEW
Reviewed Feb. 2, 2014

"I made these for a group of friends last night who were just hanging out and they devoured them. I definitely prepped before I started cooking though and I put the chicken in the oven not the microwave to give them a crispier texture. Absolutely delicious!"

MY REVIEW
Reviewed Jan. 16, 2014

"I love this recipe. The sauce is wonderful!! The only thing about this recipe to be aware of is to prep everything before you start to cook. I'm a prep as I go cook and that was a little difficult with this recipe."

MY REVIEW
Reviewed Nov. 10, 2013

"This is really excellent and a creative way to use popcorn chicken. Way tastier than take out. My husband and kids loved it! I will add this to anytime we want a Chinese food night."

MY REVIEW
Reviewed Aug. 6, 2013

"This was so delicious! And so easy to make! Tasted like the real thing! :)"

MY REVIEW
Reviewed Jul. 31, 2013

"I love this recipe. I have made it for years and we absolutely love it. It's as good as take out!"

MY REVIEW
Reviewed Jan. 14, 2012

"The sauce was perfect. I've tried other sweet-and-sour recipes and they never tasted quite right. My search has finally ended! The ONLY thing I did different was double the sauce and cooked the chicken in the oven instead of microwave. Can't wait to make again!"

MY REVIEW
Reviewed Nov. 12, 2011

"I have about a dozen recipes from this magazine that I make regularly, and this is one of them. We love it, and the ease of the chicken saves a step. I've even made it for guests."

MY REVIEW
Reviewed Aug. 10, 2011

"Kids and Husband love it! Its quick and easy. It really satisfied my craving for Chinese food. I put it on top of some white rice."

MY REVIEW
Reviewed Mar. 24, 2011

"Easy and delicious!!! If you like it a bit spicy, add some hot red pepper flakes..."

MY REVIEW
Reviewed Jan. 3, 2010

"Thought I had lost this recipie and was very happy to find here on taste of home, this was a great recipie for a chinese night!!"

MY REVIEW
Reviewed Oct. 11, 2009

"I added some carrots, red pepper and yellow peppers. This was so easy and delicious! Will add this to my "keeper" file."

MY REVIEW
Reviewed Jul. 25, 2009

"I made this recipe and it was delicious and very easy to make."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer