Sweet and Sour Chicken I

Sweet and Sour Chicken I

World Cuisine Asian Chinese

Pan fried chicken cubes served with a sweet and sour sauce.

Servings per recipe: 8
Calories per serving: 639
Preparation time: 30m
Total cooking time: 1h


  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • 1/4 cup cornstarch
  • 1 3/4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 1/4 cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 egg
  • 1 1/2 cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces


  • 1   In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • 2   Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • 3   Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • 4   When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrion facts:

Total Fat 18.4g 28%
    Saturated Fat 3.0g  
Cholesterol 160mg 53%
Sodium 759mg 30%
Potassium 742mg 21%
Total Carbohydrates 56.2g 18%
Dietary Fiber 1.8g 7%
Protein 59.2g 118%
Sugars 24g  
Vitamin A 201IU  
Vitamin C 29mg  
Calcium 158mg  
Iron 4mg  
Thiamin 0mg  
Niacin 40mg  
Vitamin B6 1mg  
Magnesium 82mg  
Folate 86mcg