Reviewed: Nov. 12, 2009

This was a bit too sweet for our taste, so I will cut back on the brown sugar next time. But other than that, it was a hit. I also used Wondra rather than regular flour becasue I am terrible at making smooth sauces. It went well with fried rice.

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MOMMYIM

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Reviewed: Nov. 7, 2009

Family LOVED it, thank you.

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Sep. 16, 2009

This was my first time making sweet and sour chicken. I fried my chicken with a liquid batter and I used the cornstarch, apple cider vinegar and ketchup. It was really good and the kids loved it.

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MsShayla

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Reviewed: Jul. 7, 2009

Yummy! I cooked chicken in a large skillet then added sauce ingredients (using cornstarch instead of flour, premixed it in the soy sauce to avoid lumps), let it thicken in the skillet then added the vegetables (substituted 1" pieces of vidalia onion instead of the celery). Less dishes to wash! Simple, easy, delicious! Perfect!

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katiekat1180

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

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Reviewed: May 23, 2009

This brings me back to my childhood! My mother would make this at least once a month! It is AWESOME! It is so quick on those busy nights!!! I did add a little ginger, garlic salt, and about 1/2 cup of diced onion to the chicken when it was cooking. But this is for sure a keeper!!

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yumyum79

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Apr. 28, 2009

My husband said this is pretty darn close to restaurant sweet and sour. I took some others' advice here - changed the order of cooking around a bit, too. I added 1 clove minced jar garlic, 1 cup chopped broccoli, 1/4 cup onion. Omitted the flour and water chestnuts. I sauteed my vegetables in 1 T oil until they were crisp tender, then added the vinegar, juice, soy sauce & brown sugar; also used 1/4 cup cornstarch smoothly mixed with 1/4 cup ketchup - stirred that into it, thickened and it was *awesome*. Definitely will be making this again - fast, inexpensive, delicious. Thank you!

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wen

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Reviewed: Mar. 12, 2009

Thought it was pretty good! I used stirfry veggies instead of the suggested veggies. Sauce is thick and a littel goes along way with the rice. Some suggested to make a lot of rice with it and that is true! I will make it again.

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Jill

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Reviewed: Mar. 4, 2009

This was fantastic. The best sweet and sour I've made. Very easy too (some of the recipes on this site were way to complicated. THis one was not). I didn't have peppers so used broccoli and onions. Everyone in my family loved it. Served with brown rice.

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THECSCARPS

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

I have tried many many variations of Sweet & Sour. I have finally found THE ONE! I had to change it up a bit as I only had 10 oz of pineapple chunks so I substituted a 10 oz can of mandarin oranges juice pack. I also took another cooks suggestion and used the cornstarch mixed in with the ketchup and omitted the flour. I added big chunks of sweet onion also. My husband isn't a hugs "Sweet & Sour" fan but he loved this! I will definitely keep this one in my Recipe Box.

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EEYROEBUG

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Reviewed: Jan. 29, 2009

My husband said this was better than restaurant sweet and sour chicken. Like others, just a couple modifications, cornstarch instead of flour, added some ketchup to taste. Also, I made it a stir fry and browned the chicken in my wok and then added green peppers, onions and water chestnuts. Added the pineapple to the sauce just before adding it to the stir fry. I made the Fried Rice Restaurant Style from this site and served together, we ate ever bit of it. Thanks for sharing the great recipe.

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soccermom99

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Reviewed: Dec. 23, 2008

This was fast and easy. My 6 year old liked it (which is always hit or miss). I did reduce the vinegar (and used apple cider) and brown sugan, and made the thickening sauce from 3/4 c. ketchup and 2 TBLS cornstarch. I tossed the chicken with teriyaki sauce before stir-frying. I WILL make this again.

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3boyzoo

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Reviewed: Dec. 18, 2008

This tasted very authentic. I added the baby cut corn and fresh cut mushrooms too. My two year old even loved it.

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pumpkincookie84

Cooking Level: Intermediate

Home Town: Ohio City, Ohio, USA

Living In: Delphos, Ohio, USA

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Reviewed: Dec. 7, 2008

This is the best recipe ever for sweet and sour! I've been making one very close to it for years. I use cornstarch rather than flour, I just prefer it to flour. Just mix it in well with the brown sugar before you add it and it is always going to be lump free. I also serve with a lot of rice and I also like to sometimes use round steak cut into strips rather than chicken. As far as the veggies go you can pretty much change them up for whatever your family likes and it still turns out great. Very good.

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Sarah

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

I've never met a sweet and sour sauce I didn't like, but neither I, nor my very open-minded husband liked this. It was very strong, but not in a good kind of way. We ended up eating everything else and just throwing away the sauce.

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VirginiaGirl

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Reviewed: Oct. 9, 2008

Really easy to put together and good taste. I've also made this one with a vegetarian sausage instead of chicken. Very nice. I serve with a basmati or a jamine rice.

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CHEROKEEFLOWER

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Reviewed: Sep. 23, 2008

I made the recipe as written, other than seasoning the chicken with salt and pepper before frying it in olive oil. The sauce was delicious!! As another reviewer suggested, whisk in the flour a bit at a time and it won't get clumpy.

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icookstuff

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Reviewed: Jun. 23, 2008

My family and I LOVE this recipe! Absolutely fantastic!

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Gacloutier

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Reviewed: Jun. 22, 2008

First time making Sweet & Sour Chicken. My husband likes it & I could take it or leave it. This sounded easy & we had the ingredients on hand. It was VERY good. I will make this again. Thanks Sal

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FAVRE4

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Reviewed: Jun. 3, 2008

I loved this recipe. At first, I thought the flour was going to stay lumped, but overtime it blended well. I left it on the stove a little long but thinned it with water and it was still great.

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