Crispy Sweet and Sour Chicken

If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.

Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hrs 20 mins
8 servings



  • 3 large egg yolks

  • 1 tablespoon soy sauce

  • 1 tablespoon cornstarch

  • 1 teaspoon salt

  • ground black pepper to taste

  • 3 pounds skinless, boneless chicken breast, cut into bite-sized pieces


  • 3 large egg whites

  • 1 cup water

  • 1 cup cornstarch

  • 1 cup all-purpose flour


  • 1 cup hot water

  • ¼ cup white sugar

  • 3 tablespoons sweet rice wine

  • 2 tablespoons vinegar

  • 1 tablespoon cornstarch

  • 1 tablespoon soy sauce

  • 1 teaspoon chicken bouillon granules

  • ¼ teaspoon salt

  • 1 tablespoon vegetable oil, or as needed

  • 1 medium bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 (8 ounce) can pineapple chunks, drained

  • 2 tablespoons sesame oil

  • 1 teaspoon sesame seeds


  1. Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.

  2. Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.

  3. Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.

  4. Remove chicken from the refrigerator. Dip each piece in coating.

  5. Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.

  6. Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.

  7. Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.

  8. Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

Nutrition Facts (per serving)

442 Calories
11g Fat
41g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 442
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 13%
Cholesterol 174mg 58%
Sodium 748mg 33%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 40g
Vitamin C 15mg 75%
Calcium 43mg 3%
Iron 3mg 14%
Potassium 413mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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