The Kitchen

6 Yummy Recipes For Our Beloved Sweet And Sour Chicken

Mariam Youssef
12/26/23, 10:30 PM
6 Yummy Recipes For Our Beloved Sweet And Sour Chicken

How often do you find yourself craving sweet and sour chicken? And whenever you decide to eat it, be it at a fancy restaurant or a mall’s food court, how much does it cost you? For people who appreciate the sweetness of the sauce and the sour taste of that chicken dish, this article is for you. Here are six simple, different sweet and sour chicken recipes that will satisfy your cravings and make your tummy overjoyed!

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Pineapple sweet and sour chicken


1 1/2 pounds chicken breasts cut into 1” chunks

1/2 cup cornstarch

2 eggs beaten

1/4 cup flour

canola oil for frying

1 cup pineapple chunks

1 red bell pepper cut into 1” chunks

1 green bell pepper cut into 1” chunks

1/2 yellow onion cut into 1” chunks

1/2 cup sugar

1/4 cup brown sugar

1/2 cup apple cider vinegar

1/3 cup ketchup

4 teaspoons reduced sodium soy sauce

2 cloves garlic minced


1- To make the sauce, combine together the sugar, brown sugar, ketchup, apple cider vinegar, garlic, and soy sauce into a small bowl.

2- Into a frying pan, pour some oil and heat it on medium high to high heat. Cook the chicken until it’s brown for about 2-3 minutes.

3- Add the cornstarch to a large bag.

4- Add the chicken pieces to the large bag and shake until all the pieces are coated.

5- Dip the chicken pieces into the egg, then into the flour before you add them to the hot oil. Add chicken in batches.

6- Cook the chicken for 2-3 minutes, until cooked through and crispy.

7- Remove to a cookie sheet and don’t use paper towels! 

8- When you’re done cooking, remove all but a tablespoon of the oil.

9- Add the bell peppers, onion, and pineapple and cook for 1-2 minutes, until crisp-tender.

10- Add the sauce back in and stir well. Cook for 30 seconds to help the garlic warm through.

11- Add the chicken pieces back in and stir until the sauce has thickened and bubbling.

12- Serve immediately, with optional garnishes of sesame seeds or green onions.

Recipes and image credit: dinnerthendessert.com

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Hot and sour chicken


3 tbsp oil

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

3 chopped green chilies 

1 medium size onion, cubed

1 medium size bell pepper, cubed

Salt to taste

1 tsp sugar

2 tsp chili powder

1 tsp pepper powder

Water as needed

For Chicken:

2 chicken breasts, chopped into chunks

Salt and pepper to taste

3 to 4 tbsp cornflour

Water as needed

For Sauce:

3 tbsp ketchup

2 tbsp red chili sauce

2 tbsp green chili sauce

2 tsp soy sauce

1 tsp vinegar


1- Add the chicken to a bowl and add all the other ingredients. Mix well.

2- Now mix all sauce ingredients and set aside.

3- Heat oil in a frying pan, add chicken, and fry for a couple of minutes.

4- Add in ginger, garlic, chilies, onions, and peppers and toss well. Cook for 4 to 5 mins

5- Add in salt, sugar, pepper, and chili powder. Mix well.

6- Add in the sauce and toss well to coat.

7- Now add in water and mix well. Cook for 3 to 4 mins till the sauce thickens.

8- Serve and enjoy.

Recipes and image credit: yummytummyaarthi.com

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Cashew sweet and sour chicken


2 cups rice

1 can pineapple chunks

2 tbsp cornstarch

1 tbsp sesame oil

6 boneless, skinless chicken thighs, cut into 1-inch pieces

1 green bell pepper, cut into chunks

3 tbsp hoisin sauce

2 tbsp soy sauce

1 tbsp packed brown sugar

1/4 tsp garlic salt

1/4 tsp ground ginger

1 cup cherry tomatoes, halved

1/2 cup chopped, toasted cashews


1- Prepare rice according to package directions; set aside.
2- Drain pineapple and reserve juice. Mix 1/4 cup juice with cornstarch; set aside.
3- Heat oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes.
4- Add bell peppers and cook for an additional 3 minutes.
5- Stir in plain pineapple juice, hoisin sauce, soy sauce, brown sugar, garlic salt, and ginger and cook for 5 minutes.
6- Add pineapple chunks, tomatoes, and cornstarch/juice mixture. Cook until the sauce thickens.
7- Serve chicken mixture over rice. Garnish with cashews.

Recipes and image credit: minute rice.com

Korean sweet and sour chicken


3½ pounds chicken wings (about 1.6 kg), washed and drained

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

⅔ cup potato starch or cornstarch

⅓ cup peanuts (optional)

4 cloves garlic, minced

3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)

¼ cup soy sauce

½ cup rice syrup or corn syrup

1 tablespoon white vinegar

1 tablespoon mustard (optional)

1 tablespoon brown sugar

1 tablespoon toasted sesame seeds

Grapeseed oil (or vegetable oil, peanut oil)


Prepare the chicken:

1- Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken.

2- Put the chicken in a large bowl and mix with salt, ginger, and ground black pepper by hand.

3- Put the potato starch in a bowl and dip each wing in the powder to coat it, one by one.

Korean fried chicken sauce:

4- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper (if used).

5- Stir with a wooden spoon until fragrant for about 30 seconds.

6- Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir and let it bubble for a few minutes.

7- Add the brown sugar and continue stirring the mixture. Remove from the heat. Set aside.

8- Heat the oil and add batches of the chicken and fry until golden brown.

9- Remove the chicken from the oil, wait 30 seconds, and fry them for a second time.

10- Dip the peanuts into the hot oil carefully, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.

11- Add the chicken and peanuts to the sauce and stir for 30 seconds. Serve and enjoy!

Recipes and image credit: maangchi.com

Orange sweet and sour chicken


Orange Sauce

1 cup orange juice

⅓ cup sugar

2 tablespoon rice vinegar

2 tablespoon soy sauce (low sodium)

1 teaspoon ginger (fresh, minced)

2 cloves garlic (minced)

1 teaspoon red pepper flakes

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon orange zest

Orange Chicken

2 pounds chicken breast (boneless and skinless, cut into small pieces)

2 eggs

⅓ cup cornstarch

⅓ cup all-purpose flour

oil (for frying)

Optional Garnish

1 tablespoon sesame seeds

2 green onions (finely chopped)


For the sauce:

1- In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes and stir. Cook for 3 minutes. In a small bowl whisk the 1 tbsp of cornstarch with 1 tbsp of water to form a paste. 

2- Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You’ll notice the sauce will thicken. Remove from heat and stir in the orange zest.

Prepare chicken: 

3- In a shallow dish, whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. 

4- Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.

5- In a heavy-bottomed pot add about 2 inches of oil and heat. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. 

6- Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.

7- Transfer the chicken to a bowl, pour orange sauce over the chicken, and toss well until all chicken is fully coated in the orange glaze. 

8- Garnish chicken with sesame seeds and green onions and serve over rice.

Recipes and image credit: jocooks.com

Honey butter fried chicken


2 pounds of chicken wings (or chunks of chicken)

Salt and pepper

2 eggs

¼ cup potato starch

¼ cup all purpose flour

½ teaspoon baking powder

¼ cup pumpkin seeds (optional)

4 cups cooking oil (corn or vegetable oil)

For honey butter sauce:

4 tablespoons unsalted butter

2 garlic cloves, minced

¼ cup white or brown sugar

2 teaspoons soy sauce

2 teaspoons honey


1- Put the chicken in a bowl and mix with salt and ground black pepper.

2- Crack the eggs into the bowl and add starch, flour, and baking powder. Mix well by hand.

3- Heat up a skillet with cooking oil over high heat for 5 to 7 minutes.

4- Put all the chicken pieces into the hot oil one by one. Let cook for about 5 minutes until the bottoms of the chicken turn a little crunchy. Then flip them over with tongs.

5- Let cook for another 5 minutes and then turn them all over.

6- Keep frying and occasionally turning over for another 10 minutes until all sides are nice and crunchy.

7- Transfer the crunchy chicken one by one into a strainer over a stainless steel bowl.

8- Let the oil heat up for 1 minute and then put all the chicken back in for a 2nd fry. Cook for 7 to 8 minutes until all sides are crunchy and look golden brown.

9- Strain the chicken and turn off the heat.

Honey butter sauce:

10- Heat up a large skillet for a couple of minutes. Add butter and garlic and stir it up until the garlic turns fragrant and a little crispy. Add soy sauce and sugar and stir until well melted. Add honey and stir.

11- Keep stirring until it bubbles vigorously.

12- Add the chicken and the pumpkin seeds (if used).  Mix and stir well to coat evenly.

13- Serve right away or let cool to serve later.

Recipes and image credit: maangchi.com


Mariam Youssef

Growing up, I've always wanted to become so many things: a fashion designer, painter, singer, actress, and anything that revolves around art. It wasn't until I watched "How to Lose a Guy in 10 Days" t...

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