Dave’s Sweet And Sour Chicken Recipe

Dave’s Sweet and Sour Chicken Recipe is ohhhh so delicious and you are going to love it. Watch the video tutorial now.

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When it comes to quick and delicious meals, our WHOot Contributor Dave Hood, never lets us down. Today he’s here to share with us his Sweet and Sour Chicken Recipe with rice and it’s a keeper!

This is better than any takeout and it’s the ultimate winner dinner! A traditional and very popular Chinese Dish, this recipe has all the authentic flavors that you will love. So, let’s see what you are going to need.

Sweet And Sour Chicken Recipe Ingredients

via Dave Hood, Cook’n Share

  • 3 boneless, skinless chicken breasts, cubed
  • 1 500 ml can of pineapple chunks, drained and 1/2 cup of juice reserved
  • 1 egg
  • 1/4 cup of corn starch
  • 3 cloves of garlic, chopped
  • 1/2 onion, chopped
  • 1 red bell pepper, cubed
  • salt & pepper to taste
  • 2 tbsp of corn starch diluted in 2 tbsp of water
  • For the Sauce:
  • 1/2 cup of pineapple juice reserved from the chunks
  • 2 tbsp of soy sauce
  • 1 tbsp of vinegar
  • 2 tbsp of brown sugar
  • 3 tbsp of ketchup
  • 2 tbsp of water

Sweet And Sour Chicken Video Tutorial

via Dave Hood, Cook’n Share

Are you ready to learn the secret to the best ever Sweet and Sour Chicken Recipe? Dave is on standby and he can’t wait to step you through the process.

In order to achieve the best possible result, we highly recommend that you view the video. To see Dave in action, click Play above now ^

How To Make Sweet And Sour Chicken Recipe

via Dave Hood, The Cook’n Share

  1. Combine the pineapple juice, soy sauce, vinegar, brown sugar, ketchup, and water together in a measuring cup. Mix until well combined and set it aside.
  2. Add the chicken to a separate bowl. Put the egg and corn starch in. Season it with some salt and pepper. Mix until the chicken is completely coated.
  3. Pour some oil into a walk or pan. you want enough to just cover the chicken. Heat it to 177 degrees C. or 350 F. Fry the chicken, in batches, until it’s golden brown. This should take about 5 minutes per batch. Set it aside on a plate lined wit a paper towel.
  4. Discard the excess oil from the pan, but leave enough in for frying.
  5. Add in the onion, garlic, and bell pepper. Saute for a couple of minutes until the bell pepper is tender crisp.
  6. Put the pineapple in and stir and fry for another 2 minutes.
  7. Pour the sauce in and bring it to a boil without stirring.
  8. After a boil, add the chicken back in. Stir it around until it is completely covered with the sauce.
  9. Pour in the diluted corn starch and stir until the sauce thickens.
  10. Serve over a bed of steamed rice and garnish with some chopped green onions.
  11. Enjoy your sweet and sour chicken.

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