Sweet and Sour Chicken

Captain Cavedweller loves Chinese food.  Years ago, when he told me his grandma made the best sweet and sour chicken, I was skeptical. After all, grandmas make the best everything, right?

Then I tasted her sweet and sour chicken. CC wasn’t kidding. It was the best!

When I included mention of Nell’s delicious sweet and sour chicken in Rescuing the Rancher, that’s a tip of the head to our grandma Nell’s own wonderful recipe.

I thought I’d share it with you today.

Sweet and Sour Chicken



1 pound boneless, skinless chicken, cut into 1-inch pieces

1 egg

1 teaspoon salt

6 tablespoons cornstarch

2 cups oil (for frying)


6 tablespoons ketchup

6 tablespoons white vinegar

6 tablespoons sugar

1 1/2 cups cold water

3 tablespoons cornstarch

1/2 onion cut into 1/2-inch cubes

1/2 red pepper cut into 1/2-inch cubes

1/2 green pepper cut into 1/2 inch cubes

1 20-ounce can pineapple chunks, drained


Combine chicken with salt, egg, and cornstarch, mixing well until each piece is coated.

Heat oil in a heavy, deep pan until 400 degrees. Drop chicken into oil one piece at a time, being careful to avoid splashing oil and getting burned. Deep-fry until crispy (about three minutes). Remove chicken and set aside.

To make the sauce, mix ketchup, vinegar, sugar, and water in a saucepan. Bring to boil. Drain the juice off the pineapple and use it to dissolve the 3 tablespoons cornstarch. Add to sauce then add onion, peppers, and pineapple chunks. Cook a few minutes, until peppers are tender, then remove from heat.

Reheat oil and add chicken, cooking for one minute more, then remove to a serving platter. Top with sauce and serve with rice.


Find out more about Rescuing the Rancher and Grandma Nell’s recipes here.



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