Definitely worth trying! My mom used to make a pork version but I’d like chicken SO MUCH better. The weight for two chicken thighs is approximately 200 grams or 6.5 oz. . There’s always more variability with the oven, so agree that frying is easier. Place a skillet or wok over medium-high heat. One teaspoon is more than enough. Thicken the sauce using a slurry of cornstarch and water. I did add a tad more corn starch to the water since I added pineapple juice. We loved it. Ok great to hear that it worked fine for you with less! Peanut sauce automatically makes everything taste amazing! Even my husband fell in love. This recipe is truly incredible, even from my VERY picky 7 year old! , Hi Stacey, Thanks for your review and feedback! I’m so glad you loved it and yes the sauce…so good! But if you and them never specified the actual brands for some stuff that may be where they are experiencing the problem. Prior to P. F. Chang’s I never ate Chinese food because in my opinion they all stunk to high heaven. Is it just for flavor. If so would you need to fry again when thawed? Your email address will not be published. but it has a very strong vinegar taste. Chang’s Mongolian Beef (Copycat Recipe), Chicken Teriyaki and Vegetable Bowtie Pasta, https://www.averiecooks.com/2016/02/easy-better-takeout-chicken-fried-rice.html, https://www.averiecooks.com/2017/04/easy-better-takeout-shrimp-fried-rice.html, https://www.averiecooks.com/2017/04/p-f-changs-chicken-lettuce-wraps-copycat-recipe.html, 3 cloves garlic, pressed or finely minced, about 1.25 pounds boneless skinless chicken breasts, cut into 1-inch pieces, 3 to 4 tablespoons olive oil, plus more if necessary, 2 green onions, sliced into thin rounds, optional for garnishing, 1 tablespoon sesame seeds, optional for garnishing. Just before serving time, heat in the oven for 15 minutes at 300 degrees F. Pour the sauce over top, toss and serve party style! This recipe looks amazing! It’s packed with fabulous flavors, and it really does only take 20 minutes to make. Thanks for this recipe! Is the batter supposed to stick to the chicken? Was very good. Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible! Deep Frying vs Stir Frying: While deep frying produces the crispiest chicken, you can stir fry instead to reduce the calorie count. Hi Alice, So great to hear and thanks for your feedback. :). This was really good! Cut up some carrots & green peppers and lightly sauted-steamed them on their own & added to chicken at end, otherwise made exactly as directed. You need the sweetness of pineapple salsa to counterbalance the seasoned fish. Now I’m ready to start cooking for my family and just realized, I don’t see how much corn starch I need or soy sauce? Sweet and sour chicken is one of the most popular Chinese recipes. With a few tips, you can make this delicious dish in the comfort of your own home! Hi Christine, Thanks for your question and yes, the batter should definitely stick to the chicken. Here are a few tips to ensure your chicken turns out crispy. Delicious, pulled back on the sugar to 1/2 cup. Thanks. Bring the sauce to a boil, then combine the water and cornstarch in a separate bowl before adding it to the homemade sweet and sour sauce. Sweet and Sour Chicken Recipe. Thank you so much !! I’ll def make this again! Should I dip the chicken pieces in flour first, then marinate in batter? But, it is sweet and sour chicken. Peanut Chicken with Peanut Noodles – Easy, ready in 20 minutes, tastes better, and way healthier than takeout! I’m all about a 15-minute dinner. Some people are using certain generic ingredients which gives a different result and they say they followed the recipe exactly. These are just recipes their are going to be things that you don’t like and things you do. I added some pineapple juice from the can pineapple, I did not have a yellow or white onion so I used a red onion, and I used the mini peppers that are red, yellow, and orange. Will it still work? Hmmmmmm! Cheap and very tasty! I added orange juice to the sauce. Managed to save it with a stir fry though and it came out pretty decent! If you want to make this Chinese sweet and sour chicken with veggies, like broccoli or sugar snap peas, add them after you add the sauce to the chicken and let them simmer in the sauce for a few minutes until they’re crisp tender. I have never worked with cornstarch and I was not sure what the consistency should look like. The sauce is amazing–I haven’t had sweet and sour in a while and it was a delicious “re-introduction”, so to speak! Do you think I could skip the soy sauce and it’ll still taste good? This recipe does require a heavy batter to work properly. Please do not post or republish without permission. We tried this tonight and it was beyond better than we could of thought. Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. & This is the best delicious meal . Hi Rada, Thanks for your question – it depends on the size but generally 2-3 per pound. Garnish with sesame seeds if desired before serving. . The sauce will probably work fine, when made ahead, but the chicken could loose the crispness. But such an amazing and yummy recipe! The chicken batter was far too heavy. Serve it with rice and you’re set. Total life saver! Hi Amelia, Thanks for that – made my day! 2 tablespoons is ridiculous in this amount of sauce. Thanks for your question! It’s healthier than the original. Hi Carolyn, That’s what we love to hear! I really haven’t experimented with any of those things so cannot give concrete feedback. Enjoy! Glad it turned out great for you and you’ll make it again! How to Make Sweet and Sour Chicken. Hi Rus, Great to hear and thanks for your comment! My Favorite Easy Chicken Recipes are ALL HERE. You may have to help ‘pack it on’ a little bit by pressing from the outside of the baggie but it’s not much and should easily stick to the moist raw chicken. Hi Rachel, I wouldn’t skip it entirely – coconut aminos is a decent substitute that’s gluten-free as well. I’m all about a 15-minute dinner. I was wondering if after frying the chicken if it would freeze well without sauce on it. Once the sauce is done, make the chicken. Easy, one-skillet recipe that’s ready in 20 minutes and healthy! This post may contain affiliate links. We loved it and will be making it again. I doubled the recipe and had lots extra and wanted to maybe freeze the chicken for later use. Homemade sweet and sour sauce will keep 2-3 weeks in the refrigerator. The brands lol. Fry the chicken in a skillet with a few tablespoons of olive oil (no need to deep fry!). Once the chicken is cooked, stir in the sweet and sour sauce and continue cooking until the chicken is coated in sauce and heated through. You knocked this one out of the park, Averie. I’ve made this a couple of times now and it’s fabulous. The chicken is pan-fried with bell peppers and pineapple for a fresh, Chinese-inspired dinner. I have made this many times and my parents and siblings LOVE it!!!!! . Keep the great recipes coming! Thanks for the 5 star review and glad my version beats the restaurant version! We love, love, love the sauce and veggies together. Then sauté in batches for 1-2 minutes over medium-high heat in a nonstick skillet. Anytime you can throw away a takeout menu, that’s a step in the right direction :). The sauce…mmmm….loved it! Can you skip the vegetables and pineapple and it still taste like sweet and sour chicken? {Gluten Free Adaptable} Sweet and sour chicken is probably THE most popular Chinese dish. Thank You for this fabulous recipe! Hi Patty, Wow thanks for your kind comments and glad it’s on repeat lol! This is your kinda food! Healthy, easy, 20 minute meal that’s perfect for busy weeknights! should I just cut on vinegar next time?? Thanks for the five star review and I’m glad you enjoyed this! First, you want to properly batter the chicken, with the combination of cornstarch and all-purpose flour working wonders. Thanks for the 5 star review and glad this is a family favorite! My family loved it and gave it a high mark for the taste. Thank you so much for such a great recipe. Thankyou so much your amazing. What are you using as a marinade? That’s usually because your oil is not hot enough. I am definitely keeping this recipe at the top of my list to make again. I served this over authentic white rice. Is it okay to not use the pineapple chunks? Hope that helps! Remove to the rack with a slotted spoon and repeat for remaining chicken. I know at P. F. Changs they serve 2 white rices. I agree with making a double batch of the sauce as it could have used a touch more. If you have time to comment, do you recommend I cut back on the vinegar, or add more sugar to make it a little sweeter? Is Sweet and Sour Sauce Gluten Free? I like to serve my homemade sweet and sour chicken with rice and sprinkle chopped scallions and sesame seeds on top. Hi Denise, Thanks for your comment. Exceptional. I will try all your recipe! I think I should have used just a tad less sugar with the sweetness from the pineapple juice. You can also make this crockpot sweet and sour chicken without pineapple… This is a KEEPER!!!! Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of … I use it for fish too… altered the water for beer. hunts vs Heinz or a generic brand are very very different flavors of sweet and tart. Who are always hard to please. Third, marinate the chicken in the batter so it stays moist while the outside crispens up. Hope that helps! Hope you try more recipes , Hi, Would like to know how much chicken should be used for this preparations? Set aside a wire rack and slotted spoon or mesh strainer. Score on all fronts. This is delicious!!!!!!!! I chose to fry in a pan as I don’t have a deep fryer. Prep the sauce, cook the chicken, vegetables and pineapple… Hi Luella, So happy to hear that and thanks for your feedback!! Dip chicken into cornstarch then coat … I’ve made many different asian flavored dishes but haven’t done a sweet and sour chicken in ages. My house smelled like a Chinese restaurant all evening and it was heavenly. Add the diced chicken into a baggie with the cornstarch, salt, and pepper and give it a good shake to coat the chicken pieces fully. Glad it was like eating at a Chinese restaurant, but at home! 71 Comments, Posted in: 30-Minute Meals, All Recipes, Asian, Chicken, Entrees, Gluten-Free, Popular. But you can play around with it and see what you can get away with. Learn how your comment data is processed. Preheat the oven to 325ºF. To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. While the chicken is marinating, mix together all the ingredients for the sweet and sour sauce in a small bowl or glass measuring cup (1/4 cup brown sugar, 1/4 cup honey, 1/4 cup ketchup, … This definitely hit the spot! Hi Hazel, Great to hear that and thanks for your comment. I know what you mean about staying at home lol. Hi Dee Dee, Thanks for your comment and so glad to hear you enjoyed. It’s great over rice or veggies. Yes, sweet and sour sauce must be kept in the refrigerator. The only problem was I could not get the chicken to brown to save my soul. Soy, sesame, garlic, and more. Its OK. I’ve made better. My daughter said it was like going to a Chinese restaurant right in our own home. We do have a heavier batter in this recipe, but let me know how you like it with the new cornstarch combination. Made this recipe for the family tonight. This chicken is best enjoyed right away, but it’ll last up to five days in the fridge. This is a delicious recipe! I even liked the chicken with no sauce. Hi Rebecca, No need to coat in flour before the batter, just put the chicken in directly. Hi Jessica, Thanks and yes you can skip everything but the chicken if that’s what you like. Better than  take out . Great and easy gluten free recipe. SO yummy, everyone loved it! I also didn’t have olive oil so I used vegetable oil and it tasted fine! Sooooo good!!!!! Can’t wait to give it a try!! This sweet and sour chicken without pineapple is more on the sweet side than the sour side. This recipe while naked however I had to put a shirt on while frying chicken. Next time I am going to prepare the chicken the same way to fry and make stir fry rice. Will add this to the recipe notes , Very good, will make again, all enjoyed it. Ok, this recipe is the best I’ve ever had, I’ll never have to go to another restaurant for this meal, thank you for sharing! Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently. Where is the measurements? I like the contrasting textures! Whoopsies! Thanks for the 5 star review and glad you love the recipes! Delicious. Sweet and Sour Pork Sliders Going My Wayz. And of course we're doing this sweet and sour chicken Hong Kong style - which means the chicken is chopped into bite-sized pieces, dredged in a flavourful coating then fried to crisp perfection, before being coated in that sweet and sour … I added red bell peppers and pineapple chunks along with Mandarin oranges. I did have some problems with the chicken sticking–I pre-heated the skillet so I’m not sure why this was an issue. I search for things like this to broaden my index. Healthy Sweet & Sour Chicken – This homemade sweet and sour chicken recipe is made lighter and healthier, with all the same delicious flavors we love in the classic! Kids were impressed and took seconds too. chicken breast, olive oil, tomato paste, seasoning. Try it and let me know…. Turned out delicious. I hope that helps and enjoy! It turned so so good. My one complaint is there is too much soy sauce listed in the ingredients for the sweet and sour sauce. Layers of flavor, easy, ready in 20 minutes, and healthy! To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat. Hi Moey, Thanks for your feedback and glad you enjoyed. This Sweet and Sour Chicken combines crispy chicken with chunks of onion, bell pepper and pineapple in a sticky homemade sauce. Thanks for the 5 star review and I’m glad it’s one of your top 5 recipes! So much better than take out. Hi Laura, Great to hear that and thanks for your feedback! But I have everything needed to make this! Hi Shelley, Thanks for your comment. Once the chicken was done, it was crispy. Sweet and Sour Chicken AimeeSharman. I’m tasting it just from reading the copycat . I used chicken thighs and it turned out great! The sweet and sour chicken was amazing. Sweet and Sour Chicken with Pineapple and Peppers and delicious Sweet and Sour Sauce.We like to eat this Sweet and Sour Chicken with rice noodles or fluffy cooked rice. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note). If you want to republish this recipe, please link back to this post. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Hi Lorren, That’s awesome and thanks for your review. , I made it tonight and it was a hit should of made more sauce though, Hi Tins, Thanks for your comment and I’ll add a note about the sauce. Glad you enjoyed, but I’d highly recommend investing in a deep fryer. The flavours of this are amazing! Perfect for a weeknight dinner! Glad it was exceptional for you. All of these ingredients are in the most basic pantry! The soy sauce is personal, but I find if it’s good quality you can use more without overpowering the sauce. Optional: For extra tender chicken, marinate in the fridge for one hour before cooking, although even 10 minutes will make a difference. You’d have to try and see what works and what doesn’t. Could I batter and cook the chicken in advance then freeze. Would that work? Thanks for the 5 star review and glad it was amazing and you’ll make it again! It’s a simple sweet and sour sauce that’s packed with the perfect balance of sweet yet sour … It comes out so much lighter and crispy. This healthy sweet and sour chicken recipe can be made with or without pineapple (your choice!) One of my top 5 recipes. This recipe is delicious! I need a good white rice recipe. If you add the ingredients to a ziplock baggie, ie. Images and text on this website are copyright protected. Glad you enjoyed and thanks for your comment! I made this just like the recipe stated and the taste was just like it came from a Chinese restaurant. Remember the oil temp usually drops once the food goes in, so try using a heavier pan and/or raising the temp to 375. Cut the chicken into bite-sized chunks. Especially when it tastes better than what I’d get in a restaurant, it’s healthier, less expensive, and faster than calling for takeout. Weeknight Sweet and Sour Chicken Without Pineapple Yummy Lil Things. One taste normal nothing added the other just woke up taste buds in my mouth I didn’t even know I had. Thank you so much for sharing this. I would double it or triple it. Then cut the chicken into 1-inch pieces and coat thoroughly in the batter. It’s quick and easy – perfect for a … My husband said that it was as good as the restaurant. Any ideas?? 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