Beth'S Best Sweet And Sour Chicken Recipe

Name: Beth'S Best Sweet And Sour Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken Marinade you need; 3 lbs boneless skinless chicken breasts; 1 egg, beaten; 1 tablespoon cornstarch; 2 teaspoons soy sauce, i use low sodium; 1 dash white pepper, to taste; For the chicken breading you need; 1/2 cup flour; 1/2 cup water; 1/4 cup cornstarch; 1 tablespoon oil; 1/2 teaspoon baking soda; salt; For the sauce you need; 1 1/4 cups sugar; 1 cup chicken broth, i use low sodium; 3/4 cup rice wine vinegar or 3/4 cup white vinegar; 1 tablespoon vegetable oil; salt; 2 teaspoons soy sauce; 2 garlic cloves, minced; 1/4 cup cornstarch; 1/4 cup cold water; 8 ounces pineapple chunks, drained; 8 ounces fresh mushrooms; 1 (4 ounce) can bamboo shoots, drained; 1 (4 ounce) can water chestnuts, drained; 1 bell pepper (optional)

Servings: persons

For the chicken Marinade you need
3 lbs boneless skinless chicken breasts
1 egg, beaten
1 tablespoon cornstarch
2 teaspoons soy sauce, i use low sodium
1 dash white pepper, to taste
For the chicken breading you need
1/2 cup flour
1/2 cup water
1/4 cup cornstarch
1 tablespoon oil
1/2 teaspoon baking soda
salt
For the sauce you need
1 1/4 cups sugar
1 cup chicken broth, i use low sodium
3/4 cup rice wine vinegar or 3/4 cup white vinegar
1 tablespoon vegetable oil
salt
2 teaspoons soy sauce
2 garlic cloves, minced
1/4 cup cornstarch
1/4 cup cold water
8 ounces pineapple chunks, drained
8 ounces fresh mushrooms
1 (4 ounce) can bamboo shoots, drained
1 (4 ounce) can water chestnuts, drained
1 bell pepper (optional)

1
To make the chicken: Cut the chicken into bit size nuggets.
2
Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
3
Mix in the chicken chunks, stir and cover with plastic wrap.
4
Refridgerate for at least 20 minutes, I often do overnight.
5
Heat oil in a wok or large skillet to about 350 degrees F.
6
Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
7
DO NOT DRAIN OFF THE MARINADE!
8
Mix until well coated!
9
Fry these pieces a few at a time until all are golden brown.
10
Drain off the chicken on paper towels.
11
Set chicken aside and keep warm.
12
I usually put it in the oven at a very low temperature.
13
For the Sauce: Drain and chop all veggies for the sauce at this time.
14
Set aside, but keep handy.
15
Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
16
Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
17
Make sure it is smooth.
18
Stir into chicken broth mixture.
19
Cook and stir about 10- 15 seconds.
20
By this time it should be thickening.
21
Stir in veggies and pineapple.
22
Heat to boiling once again to get the veggies and pineapple tender.
23
Pour over chicken or serve on the side.

1276

kcal

Calories

Fat

121

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the chicken Marinade you need, 3 lbs boneless skinless chicken breasts, 1 egg, beaten, 1 tablespoon cornstarch, and more.

Yes, Beth'S Best Sweet And Sour Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beth'S Best Sweet And Sour Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions