The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 17, 2008
I made this last night and my son who is very particular about his sweet and sour chicken says it was "excellent". Had with egg rolls ordered from take out. First time I've ever prepared chicken with a batter like that and it was great. Only suggestion to others is make sure you only fry about 10 or so pieces of chicken at a time or they don't get nice and crispy - they get mushy...which I did... thanks for a great recipe I will be making again!
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Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 16, 2008
I thought this was fantastic! A great and relatively easy fix for my sweet and sour cravings. And far more affordable! I added a touch of garlic powder to the chicken batter. And I might put slightly less sugar in the sauce next time. Thank you for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 7, 2008
Good recipe, not great. Had a lot less flavor than I thought, but maybe that is just because I am use to sweet and sour chicken with tons of MSG! I only used 1/4 cup vinegar and it was almost too much. Added extra green pepper and some white onion.
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Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2008
definitely restaurant quality. I used all purpose flour and couldn't tell a difference. Thanks for the great recipe. Kid friendly
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Cooking Level: Intermediate

Home Town: Rexburg, Idaho, USA
Living In: Saratoga Springs, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 1, 2008
We LOVED this recipe & the sauce was not too sour or too sweet, which is something we have had problems with in the past. I limited the amount of vinegar into the sauce, which seemed to help. Chicken batter was PERFECT! Will definitely be making this recipe again!
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Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA
Living In: Winter Springs, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2008
So far I have only tried the batter.
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Cooking Level: Intermediate

Home Town: Eagar, Arizona, USA
Living In: Sharpsburg, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2008
The sweet and sour sauce didn't come out right. Chicken was delcious, bought sauce from store.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 16, 2008
This is an excellent meal! The first time I made it it was extremely time consuming, but now it's not. New favorite meal!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2008
I didn't really care for this recipe...it was kind of bland for my taste, but I will try it again, maybe it will change my mind
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 2, 2008
OK, so this was literally tongue burning sour-ish. So, to save this I had to add some honey to sweeten it as well to thicken it, something the starch couldn't do untill I added twice the amount. Till tasted like and the only way to save this was to fry some onions/red peppers to 1) color it if you don't have any food coloring and 2) remove that god awful vinegar taste which 1/2 tsp baking soda couldn't remove even a tiny bit off. So in conclusion, I would 1) USE WAY LESS Vinegar 2) Fry red peppers/onions and stir-fry the chicken since not deep-frying = less time to batter up and deep-fry, and it's heathier neways
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Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Nov. 1, 2008
WOW! This is SUPER. I followed the recipe; I just added carrots and onion,[ because we like those vegetables] Oh, also a little crushed red pepper flakes. [Just a tad bit of heat.] The Sweet and Sour sauce is wounderful,I wouldn't change a thing. Thanks for a great recipe.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 29, 2008
The sauce for this was delicious. The only change I made was I added about a tablespoon of honey. I used grilled chicken instead of deep fried, which was delicious with grilled onions, peppers, and pineapple over rice. Thanks so much for the recipe!
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Cooking Level: Expert

Home Town: Edmonds, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 28, 2008
Amazing Recipe! I served it with a stir fry and egg drop soup.
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Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 24, 2008
I found this recipe very easy and quick! My family loved it and I will make it again and again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 22, 2008
Me and my husband loved it, I just did what others had suggested added more spices. I will be making this again for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 19, 2008
The only thing I did different was too use Keptchup for the color and soy sauce. Also added Onions, green peppers and water chestnuts....DELISH.....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 19, 2008
I agree with other users that it needs 2T soy sauce in the sauce and a little more garlic salt in the batter. Then, this is really fantastic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 18, 2008
I am rating this a three with the caveat that perhaps I made a mistake somewhere along the way. The only thing I did differently was use egg beaters, instead of real egg in the batter. So maybe that made a huge difference. It was all going well until I put it in the wok, and at that stage the batter was a bit of a sloppy sticky goopy mess. I am going to try it again and add the chicken pieces a few at a time. Because when you put it all in, it was just a crumbly mess. The taste was actually okay afterwards, but the look was not good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 11, 2008
This recipe was a pain to make and it was ok. I would rather order take out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Oct. 10, 2008
Although this isn't the kind of food I'd expect to find in a Chinese restaurant, it certainly made a quick and delicious dish. I made a few changes to make it much healthier and easy to prepare: first, no deep-frying for me! (which also eliminates the extra work of making the batter) I coated the chicken in a blend of flour, corn starch, salt and pepper, and fried it in an oiled pan. By the way, for a family of 4 I halved the sauce and used only 600 grams of chicken breasts, it was plenty. And as for the sauce, I omitted the food coloring and instead mashed a few frozen cranberries to give the sauce a pretty reddish tint & extra taste. I also added about 2 tsp of cornstarch to the sauce so that it was slightly thick; when the chicken was ready I simply added it to the sauce along with the green pepper, and mixed everything so it was coated evenly. The sauce nicely thickened and was very tasty - so similar to a Hawaiian Chicken recipe I had, but even better. Oh yeah - I also added some soy sauce! Yum!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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