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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peggy

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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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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BECKTY

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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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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Sparrow910

Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

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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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KATIELADY

Cooking Level: Intermediate

Home Town: Rexburg, Idaho, USA

Living In: Saratoga Springs, Utah, USA

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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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CasieBelle98

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Nov. 26, 2008

So far I have only tried the batter.

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Clifton Foster

Cooking Level: Intermediate

Home Town: Eagar, Arizona, USA

Living In: Sharpsburg, Georgia, USA

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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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CHEF TK

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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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MarlaMay

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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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Laura

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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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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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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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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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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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Totaly Smert

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

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Reviewed: Oct. 28, 2008

Amazing Recipe! I served it with a stir fry and egg drop soup.

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JOLLYGREEN23

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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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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katie

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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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bigjenn13

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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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imtraceyr

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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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Emily S

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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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KRISTINALINE

Cooking Level: Intermediate

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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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hollyjane

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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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