Stir-Fried Sweet and Sour Chicken Recipe - Allrecipes.com
Stir-Fried Sweet and Sour Chicken Recipe
  • READY IN 1 hr

Stir-Fried Sweet and Sour Chicken

Recipe by  

"Pan fried chicken served with an ever-popular sweet and sour sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. In a saucepan, combine 1 1/2 cups water, SPLENDA® Granulated Sweetener, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
  4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
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Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 3/4 cup stir-fried chicken
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2011

I skipped battering and frying the chicken, we cubed it, cooked it in about 1/2 TBS olive oil and added diced veggies (onion, carrots, green pepper and a little celery) and let that saute about 10 minutes while I prepped the sauce. I combined the sauce with the veggie/chicken mixture and stirred in some fresh diced pineapple at the very end. A very tasty meal! My husband and son liked this sauce better than the one I've been using. :)

 
Most Helpful Critical Review
Feb 02, 2011

I really like this recipe but there are a few changes I made that I have found in similar recipes: First, for the sauce instead of adding the Splenda and food coloring I added 1/4 cup of sugar (I prefer it) and 1/2 cup of ketchup. The ketchup makes it a great consistency, still has that sweet & sour coloring, and adds a great depth to the flavor. Second, instead of 2 green bell peppers, I added a yellow and red peppers. They add more color to the dish and have that sweetness that goes great with the sauce. Third, I found marinating the chicken in soy and lightly flouring and browning was a quicker, healthier way to cook the chicken. But still a great recipe. Try it out!

 

18 Ratings

Aug 26, 2009

I make this with chicken and pork tenderloin! My husband says it's much better (and healthier) than that our favorite Chinese Restaurant! I do use extra pineapple juice for the sauce! Yummy!

 
Mar 24, 2011

I dont like when I change the serving numbers on any recipe. I changed this one to 4 servings. The yeldings in the directions do not change and if you are not careful, you may mess up! Example: 1. Combine 1 1/2 cups water Should be 3/4 cups. 2. Combine flour, 2 tablespoons oil. Should be 1 tablespoons oil. If you are careful and catch this, this is a five star recipe in my humble opinion : )

 
Sep 23, 2010

the sauce was very tasty, i added carrot slices and watercrests (spelling???), and would make that again; however, the batter was a mess; clean up was bad enough, but the taste was not fit for consumption! next time i would just dust it with tempura flour or all purpose,

 
Jun 19, 2011

I loved this recipe. It came out absolutely delicious. I used a fresh pineapple for more flavor and it was amazing! I highly recommend

 
Oct 18, 2010

This recipe was easy ,it made great left-overs the next day!

 
Feb 07, 2012

i added a bit more seasoning to the chicken to bring up the flavor, the parsley and basil made it smell even better, the sauce was okay but i ended up doing it over using the ketchup and sugar instead, tasted so much better! :)

 

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Nutrition

  • Calories
  • 610 kcal
  • 31%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 57.5 g
  • 115%
  • Sodium
  • 730 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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