Reviewed: Nov. 16, 2009

Better than most chinese restaurants! I add onion salt to my chicken and have never bothered with food coloring for my sauce. The best!!!

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Talea Metivier

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Reviewed: Nov. 15, 2009

Awesome! Skipped the bell pepper. Used kethcup rather than food coloring & mixed pineapple through to warm. Fried chicken in batches in wok and kept warm in 200F oven until serving. With jasmine rice, chicken and sauce on top, rave reviews.

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gant1

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Reviewed: Nov. 11, 2009

It was good, but something was missing and I am not sure what it was. I may take the suggestions of others by sautéing the veggies in soy sauce first. Thanks for the recipe though!

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LawyerCooker

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Reviewed: Nov. 11, 2009

I didn't have self-rising flour so I added 1 1/2 tsp. baking powder and 1/2 tsp. salt (making the salt total 1 tsp.) as recommended by another reviewer. I fried them in my deep fryer and wow! They looked and tasted just like the restaurant! I will definitely be making these again!

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M. Nesbit

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

WOW!!! This was delicious, it was a little time consuming but well worth it. I followed the recipe exact and my husband and kids loved it. I will make this again.

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Lisa's Kitchen

Cooking Level: Intermediate

Living In: Lorain, Ohio, USA

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Reviewed: Nov. 8, 2009

We really enjoyed this! Instead of using self-rising flour, I used All-Purpose and added 1 tablespoon of baking powder and an extra teaspoon of salt as a substitute. This a lot of chicken so I didn't pour the sauce over all of it to keep it from getting mushy. The chicken re-heated well in a toaster convection oven (375 F) and added the sauce after re-heating. As for the sweet and sour sauce, it was mild, which I personally prefer. Mild in that you can taste the flavors. My husband prefers the stuff that is, in my opinion, overpowering and too sweet. The recipe calls for 2 drops of food coloring. I used the super concentrated stuff for cake decorating and it took several more drops and still only ended up a pretty pineapple gold. If you use the regular food coloring found in most supermarkets, it will take far more food coloring. I prefer not to use food dyes, but one reviewer mentioned that it was a grayish color- doesn't sounds appetizing!

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sizzlinhotmomma

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 22, 2009

Yum yum yum! Tastes just like the chinese restaurant we usually order from. Probably even better because we made it ourselves! Make sure you use the orange food coloring. We didnt the first time we made it and the sauce came out an unappetizing gray color. Still tasted good though!

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Chelsie

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Reviewed: Oct. 21, 2009

I thought this was great! I loved how the chicken was so crunchy but still juicy inside. I pretty much followed the directions but pounded and seasoned the chicken with salt and pepper before cutting into cubes and also added a little bit of soy sauce and ketchup to the sweet and sour sauce. Served with brown rice and a mix of sauteed onions, carrots and celery.

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BSALET

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Reviewed: Oct. 16, 2009

My family loved this so much! We are thinking about using it with shrimp next time. The batter was so yummy, that we fried some of the left over batter and had crispies with our chicken. As a matter of fact, you could probably just use the batter recipie, add some sugar and use it to make funnel cakes, or roll the crispies in cinnimon and sugar for dessert.

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ROKDARJELING

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Reviewed: Oct. 12, 2009

love love love this recipe for the chicken!! I use this as my standby for plain chicken fingers served with a side of fried rice. YuM!!

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lisaj4412

Home Town: Billerica, Massachusetts, USA

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Reviewed: Oct. 12, 2009

This is absolutely amazing! It is time-consuming, but definitely worth the time and effort it takes to make. I did follow others advice and seasoned the chicken with onion, garlic, salt and pepper. Also, next time i would like to add some carrots to the peppers and pineapple. Excellent!

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bluerose

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Reviewed: Oct. 10, 2009

I made the chicken part of the recipe. It turned out amazing. I bought the sweet and sour sauce, because when I made it from scratch it turned out clumpy and more sour than sweet. So the chicken part of it is 5 stars, but the sauce part of it is a 1 star.

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vwcj78

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Reviewed: Oct. 10, 2009

Very good recipe. The things that I will tweak next time do not effect the rating. The sauce is good but it was a bit too sweet for us, I will add a touch more vinegar next time. And I need to play with the temperature of the oil or the thickness of the batter. I had a small issue with the batter not adhering to the chicken. But the flavor overall, awesome!!! Just like chinese take out! and no msg!

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Sandy J

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Reviewed: Oct. 6, 2009

Very easy to make and it was a big hit at my house!! However, in order to cut down on calories, I did away with the breading altogether and I cut the chicken up into small pieces and cooked it in a pan with only cooking spray and then added the onions and peppers when the chicken was almost done. Very good, will be making this a staple in my recipe book!

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aliceanthem

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Reviewed: Oct. 3, 2009

I made this for a large dinner party. I served with white rice and fried rice. This is a favorite of mine. MY CHANGES: To make orange food coloring, I add 2 drops yellow and one drop red. Or I add 1 T ketchup. Following users advice, I sprinkle generous amount of onion powder and garlic powder on chicken pieces before adding it to the batter. I add more salt to taste. TIP: add cornstarch to water before adding anything else. The chicken can be left in batter over night and made fresh the next day. It takes awhile for all the chicken to cook, so I put cooked chix in oven on a cookie sheet at 180 degrees to keep warm. Lastly, I cook strips of onion and green peppers for about 5 minutes and then add pineapple chunks and cook 2 minutes more. This is good to put over white rice along with a spoonful of sweet and sour sauce.

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Belle

Cooking Level: Professional

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Reviewed: Sep. 21, 2009

I followed this recipe exactly and absolutely loved the chicken batter!! I didn't think the sauce was very good, so I will look for another to pair with the chicken.

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S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

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Reviewed: Sep. 19, 2009

Loved, Loved, Loved this!! Made this along with the Hot Peanut Sauce from this site, which I served over spaghetti noodles with chicken and white rice. The sweet & sour sauce was better than the restaurant we usually order from. The only reason I would order this out from now on is convenience, because this recipe is WAY better!! I used crushed pineapple only because I had opened a can the day before for my son, but otherwise didn't change a thing! When we first started cooking the chicken it was really sticking to the pan...then we figured out that we were supposed to have a pan full of hot oil, not just a Tbls as I was reading in the recipe. The Tbls was for the batter, which I had put in the batter and then thought it was for the pan. We laughed when we figured out it was supposed to DEEP fry the chicken. Then it came out great and we're glad we figured it out because it was worth the wait and the effort!! We will be making this a lot I suspect. Great as a special dish for company!!

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BusyMomInMN

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

This was FABULOUS. It did take a while, but it was worth it, for sure. Instead of pineapple chunks, I used an 11oz can of mandarin oranges in light syrup, and made the sauce with that instead. Also, I had no vinegar, so I used the juice of one lemon to substitute. I added the zest of an entire orange to the sauce for color, because I had no food coloring, and the flavor from the citrus was wonderful. It was very labor-intensive, all things considered, but after a while I'll probably make it again, because the chicken batter and the sauce are really superb.

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