Ingredients for Beth's Best Sweet And Sour Chicken
- 2 boneless skinless chicken breasts
- 1 egg
- 2 teaspoons + 1/2 cup cornstarch
- 1 tablespoon + 2 teaspoons soy sauce
- 1/4 teaspoon white pepper
- 1/2 cup all-purpose flour
- 1/2 cup water
- 2 cups + 2 tablespoons vegetable oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 1 cup chicken broth
- 3/4 cup rice wine vinegar
- 2 cups + 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup cold water
- 1 (20 ounce) can pineapple chunks, drained
- 1 cup fresh mushrooms, sliced
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 medium green bell pepper, chopped into 1/2-inch pieces
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beth's Best Sweet And Sour Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beth's Best Sweet And Sour Chicken
- Cut chicken breasts into bite-sized nuggets.
- In a bowl, whisk together the egg, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1/4 teaspoon white pepper.
- Add the chicken nuggets to the bowl, stir to coat, and cover with plastic wrap. Refrigerate for at least 20 minutes (or overnight).
- In a separate bowl, whisk together 1/2 cup flour, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
- Add the marinated chicken to the flour mixture; gently toss until well coated. Do not drain the marinade.
- Heat vegetable oil in a wok or large skillet to 350°F (175°C).
- Fry the chicken nuggets in batches until golden brown and cooked through. Drain on paper towels.
- Keep the cooked chicken warm in a low oven while you prepare the sauce.
- While the chicken is frying, chop the vegetables and set aside.
- In a saucepan, combine 1 1/4 cups sugar, 1 cup chicken broth, 3/4 cup rice wine vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, and 2 cloves minced garlic. Bring to a boil.
- In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup cold water until smooth.
- Gradually whisk the cornstarch slurry into the boiling sauce. Cook and stir for 10-15 seconds, or until thickened.
- Stir in the chopped vegetables and pineapple chunks.
- Bring the sauce back to a boil, cooking until the vegetables are tender.
- Pour the sauce over the warm chicken nuggets or serve on the side. Serve with fried rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
198g
Fat
8g
Carbs
24g
