Sweet and Sour Chicken

Introduction: When I came to America 10 years ago, I have been introduced to Chinese food. One of my favorite Chinese food is Sweet and Sour Chicken. This is how I make my own, totally MSG free.


  • 1 lb of de-boned chicken cut into bite size cubes
  • 1 cup all-purpose flour
  • ½ cup milk
  • 2 eggs
  • ½ tsp of salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • ½ tsp of paprika
  • Frying oil
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 celery stalk, chopped
  • 2 medium carrots, shredded 1
  • 20-ounce can pineapple chunks in juice
  • ½ cup reserved pineapple juice
  • 1 cup water
  • ¼ cup of brown sugar
  • ¼ cup apple cider vinegar
  • 3 tablespoons lemon juice
  • 2 tbsps of corn starch dissolved in 2 tbsps of cold water


  1. In a bowl place flour and seasonings in a shallow bowl and mix. Beat the eggs with milk in a separate bowl and add over the flour, mix until well combined. You should get a paste of consistency that allows the chicken to coat in the mixture easily and sticks to it.
  2. Coat the chicken with the mixture, by dipping the pieces into the bowl
  3. In a frying pan, add ½-inch vegetable oil, heat to deep-frying temperature
  4. Drop pieces into the hot oil and fry until deep golden brown, turning as necessary to cook evenly on all sides. When golden brown, remove to a paper towel plate to drain, set aside.
  5. Place pineapple and water in sauce pan, heat over low flame 6. Slowly add sugar while stirring
  6. When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring
  7. Add corn starch slurry and stir while heating, bring to a boil.
  8. Stir constantly until thickened, remove from heat and set aside.
  9. Add a little vegetable oil to a large frying pan over medium heat
  10. Add vegetables (except the pineapple) and sauté, stirring frequently, until onions soften up
  11. Add sweet and sour sauce and continue cooking and stirring until vegetable are bite tender
  12. Add pineapple and chicken bits and fold into the vegetables and sauce.
  13. Simmer until heated through. Serve over white or brown rice.

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