Sweet and Sour Chicken
Original Source/Author: 
Cuisine: Early American Robyn
This is how I make sweet & sour chicken at home. The recipe is basically for the sauce that I use...the directions for the rest of it are half-assed because I'm not a technical writer. I just cook. Follow along with the pictures and you should be fine.
  • For Sauce:
  • 20.5 ounce can Pineapple Chunks (drained, reserve juice)
  • ¾ cup Ketchup
  • ¾ cup Brown Sugar
  • ½ cup White Vinegar
  • 4-1/2 tablespoons Cornstarch
  • 1-1/2 teaspoon Garlic Powder
  • ½ teaspoon Mustard Powder
  • 3 Tablespoons Worcestershire Sauce
  • 1 teaspoon Ground Ginger
  • For Coating:
  • 2 eggs, beaten
  • 1 cup cornstarch
  • 4 Boneless/Skinless Chicken Breasts, cut into 1" chunks
  • 1-2 Green Peppers, sliced into strips
  • Drained pineapple chunks (see above)
  1. Combine pineapple juice (save chunks for later), ketchup, brown sugar, vinegar, cornstarch, garlic powder, mustard powder, worcestershire sauce and ginger in a saucepan. Set aside.
  2. Coat chicken breast pieces with cornstarch, then dip them in the beaten egg. Place carefully in hot peanut oil. Turn over as needed. Remove from oil and layer in 9 x 13 casserole dish. Top with pineapple chunks and pepper strips.
  3. Heat sauce over medium-high heat, stirring frequently, until thickens. Pour over chicken. Bake at 350 degrees, uncovered for 25 minutes.
  4. Serve over rice.
Recipe by DCEP at http://www.dinosaurscanteatpizza.com/sweet-and-sour-chicken/