- February 3, 2025
- by Cindy Williams
- 0 Like
- 0 / 5
- Cuisine: Chinese
- Difficulty: Easy


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Prep Time1 hour to marinate
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Cook Time30 minutes including sauce
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Serving4
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View23
This is a recipe that came from The Woks of Life web site. Check out my review of the cookbook. This is a dish that requires a bit of pre-planning and time. But it’s worth it! Not only is the dish delicious, it’s easy to make and so pretty. And it really is better than most Chinese restaurant sweet and sour dishes. I marinated the chicken for about an hour and it was sooooo tender after the double-fry. In fact, the chicken nuggets were so good I found myself snacking on them while I was putting the stir-fry together. This was a great way to spend Sunday night while I watched The Monuments Men (2014) with George Clooney and my dogs enjoyed a nice evening on the patio.
By the way, in China 2025 is the YEAR OF THE SNAKE. Other snake years were 1929, 1953 and 1965. People who are born in the Year of the Snake are considered calm, rational, thoughtful and loyal to loved ones. In 2025, the New Year begins on January 29th and the celebration continues until February 2nd.
Ingredients
Sweet and Sour Chicken
Sweet & Sour Sauce
Batter for Chicken
Stir-fry
Directions
Do your mise en place! Chop the onions, bell peppers, drain the pineapple, marinate the chicken & have the sauce ready. When you start the stir-fry, this will go fast!


Marinate the chicken. Combine all the marinade ingredients. Slice the chicken breast against the grain into bite sized pieces. Drop the chicken pieces into the bowl with the marinade and massage it with your fingers, turning the chicken over in the bowl a few times. Then put the bowl in the frig and let it soak up that moisture for about an hour.


Make the sauce: Combine the water, salt, sugar and ketchup in a small saucepan over medium low heat. Stir until the salt and sugar are dissolved. Then add the vinegar and pineapple juice. Heat until the sauce starts to thicken a little. You can turn off the heat and let the sauce sit until you are ready to cook. Remember it is going to thicken up when you pour it in the hot wok and then again when you add the cornstarch slurry.


Fry the chicken. Heat oil in a larger sauce pan or Dutch oven until it is about 340 degrees. Dip the chicken in the batter and let the excess batter drip off. Place each piece into the hot oil carefully. Do not crowd. Cook the first time until the chicken nuggets are puffy and light golden. Remove to a rack.
Fry the chicken the second time: Bring the oil up to about 350 degrees and fry the chicken until it is golden brown and crispy and crunchy! Try not to eat the chicken nuggets while you finish the dish! Put back on the rack.


Heat up the wok! Stir fry the onions and bell peppers and when the onions are translucent, add the pineapple chunks. When the veggies are cooked, add the sauce. It will bubble up and thicken. Add the cornstarch slurry and thicken to your preference.
At the very last minute before serving, add the chicken pieces to the wok. Give it a stir in the sauce once or twice and then serve immediately.
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SWEET AND SOUR CHICKEN
Ingredients
Sweet and Sour Chicken
Sweet & Sour Sauce
Batter for Chicken
Stir-fry
Follow The Directions
Do your mise en place! Chop the onions, bell peppers, drain the pineapple, marinate the chicken & have the sauce ready. When you start the stir-fry, this will go fast!


Marinate the chicken. Combine all the marinade ingredients. Slice the chicken breast against the grain into bite sized pieces. Drop the chicken pieces into the bowl with the marinade and massage it with your fingers, turning the chicken over in the bowl a few times. Then put the bowl in the frig and let it soak up that moisture for about an hour.


Make the sauce: Combine the water, salt, sugar and ketchup in a small saucepan over medium low heat. Stir until the salt and sugar are dissolved. Then add the vinegar and pineapple juice. Heat until the sauce starts to thicken a little. You can turn off the heat and let the sauce sit until you are ready to cook. Remember it is going to thicken up when you pour it in the hot wok and then again when you add the cornstarch slurry.


Fry the chicken. Heat oil in a larger sauce pan or Dutch oven until it is about 340 degrees. Dip the chicken in the batter and let the excess batter drip off. Place each piece into the hot oil carefully. Do not crowd. Cook the first time until the chicken nuggets are puffy and light golden. Remove to a rack.



Fry the chicken the second time: Bring the oil up to about 350 degrees and fry the chicken until it is golden brown and crispy and crunchy! Try not to eat the chicken nuggets while you finish the dish! Put back on the rack.


Heat up the wok! Stir fry the onions and bell peppers and when the onions are translucent, add the pineapple chunks. When the veggies are cooked, add the sauce. It will bubble up and thicken. Add the cornstarch slurry and thicken to your preference.



At the very last minute before serving, add the chicken pieces to the wok. Give it a stir in the sauce once or twice and then serve immediately.
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