Reviewed: May 18, 2013

I followed this recipe exactly as written and I loved it! The only thing I would do differently next time is up the vinegar to 3/4 cup. It was not nearly tart enough for my taste.

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Reviewer:

Crystal

Reviewed: May 11, 2013

this was one of the best sweet and sour chickens I have ever had. I made a big serving of it for my family and they all loved it!

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Reviewer:

pink penguin

Reviewed: Apr. 27, 2013

the flavour of the batter and the sauce was very good but I added about 2 tbsp of vinegar to the batter to make it lighter. I also thought the batter was too thick and would make the batter to chicken ratio too high so i added an extra 1/2 cup water to thin it out a bit. I also used Chinese rice vinegar in the sweet and sour sauce. If you use Chinese white rice vinegar, it will not be as tart. Chinese white vinegar, found in most grocery stores in the Asian aisle, is less acidic and milder in flavour. This will be my go-to recipe for s and s chicken/pork. *you can use 1/4 cup ketchup instead of food colouring*

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Reviewer:

annabanana

Reviewed: Apr. 25, 2013

Seriously just like takeout! I've been searching forever for a good recipe since I have to eat gluten free and can't trust takeout/restaurant food. I only made the sauce (with regular sautéed chicken and peppers) and it was amazing!

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Reviewer:

kfurletti

Cooking Level: Intermediate

Home Town: Elverson, Pennsylvania, USA

Living In: Fulton, Maryland, USA

Reviewed: Apr. 22, 2013

This was a super easy and very tasty dish! Was quite tangy and a nice way to use leftover chicken!

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Reviewer:

brraja

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Woodinville, Washington, USA

Reviewed: Apr. 16, 2013

The entire family said they would eat it again! I excluded the food coloring and the corn starch and used coconut oil instead of vegetable oil. I am glad I took advice of the earlier reviews and added powdered garlic and dried parsley to the batter. The chicken did take a lot longer than I expected, I'm glad I started early and then kept it warm in the oven.

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Reviewer:

Julie

Reviewed: Apr. 9, 2013

Loved it- and so easy to make something fantastic! My family raves about this dish and says we don't have to get delivery from the Chinese place. I tripled the pineapple and pineapple juice and doubled the rest of the sauce ingredients. I put the pineapple directly in the sauce. This gives more sauce to put over rice or noodles. This is just too-oo good! Thanks for sharing this recipe, Lindahu

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Reviewer:

debweb

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Reviewed: Apr. 9, 2013

Did not like the sauce at all!!

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Reviewer:

Mrs.B

Cooking Level: Expert

Reviewed: Apr. 6, 2013

I followed this recipe to the T (oops! I actually seasoned the raw chicken pieces with 1/2 teaspoon of salt and used a 20oz can of pineapple chunks) and I have got to say I agree that this recipe is definitely better than the restaurant entree. I fried the small pieces for about 8-9 minutes. I will for sure make this again. My family loved it!! Thanks for sharing!

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