I happen to love sweet and sour sauce, but rarely make it. I just always forget about it. This recipe is one of my favorites because, 1. it’s easy and 2. it uses mandarin oranges instead of pineapple. Cade, the hubby, loves pineapple, but neither of us love it in sauces. It can sometimes be too sweet or stringy. This sauce is so good over meat or served along crab puffs, egg rolls etc. Seriously, so good.
Let’s just quickly mention the things you should not do when making this. You should not measure the cornstarch over the skillet because it will spill and your sauce will taste a little chalky. Also, you should not walk away to play with your 4 yr old because you will forget the sauce and chicken are cooking and you will over cook it. Not saying I did these things, just pointing out some rules! 😉
We like to serve ours with brown rice and stir fry veggies. We like our veggies to taste fresh and just bring out the flavors so I slice/chop up veggies like, carrots, broccoli, snow peas, peppers etc and heat some oil over med- med-high heat. I toss in a little garlic and then add the veggies that take a little longer to cook. Once those begin to soften I add the other veggies and a little salt and pepper and sometimes a little red pepper flakes.
Does Sweet and Sour Sauce Have to be Refrigerated?
Yes, sweet and sour sauce must be kept in the refrigerator.
An open bottle of sweet and sour sauce will last up to 1 year if continually refrigerated.
Homemade sweet and sour sauce will keep 2-3 weeks in the refrigerator.
Sweet and Sour sauce can also be frozen for longer storage.
Is Sweet and Sour Sauce Gluten Free?
Sweet and sour sauce is most often made with sugar, corn starch, vinegar and ketchup, making it gluten free.
Can You Thicken Sweet and Sour Sauce Without Cornstarch?
Sauces, gravy, pies, most anything that you need to thicken can be thickened with flour, tapioca, arrowroot, potato starch, or even mashed potato granules.
Sweet and Sour Chicken
Sweet and Sour Chicken
- 1- 1 1/2 tablespoons Cornstarch
- 2 teaspoons Pepper
- 1 Egg White
- 4 Chicken Breasts, boneless skinless , cubed.
For the sauce
- 1 1/2 Tablespoons Canola Oil
- 2 Cups Sugar
- 1/2 Tablespoons Onion Powder
- 1/2 Cup Rice Vinegar
- 1/2 Cup Ketchup
- 1/4 Cup Low-Sodium Soy Sauce
- 1/8 Teaspoon Sesame Oil
- 1 Clove Garlic, minced fine
- 1/2 Can Mandarin Oranges, 8oz, smashed (with juice)
- 2-3 Tablespoons Cornstarch, for desired thickness
- 1/4 Cup Cold Water
- In a large bowl, mix the cornstarch, pepper, and egg whites.
- Add the chicken and toss until well coated.
- Heat a large skillet over med-high heat.
- Coat the bottom of the pan with a little oil.
- Add the chicken to the pan and move continuously to prevent chicken from sticking together.
- Saute for about 1 1/2 minutes.
- Once the chicken is partially cooked, remove from the pan and place in a 325 degree oven to finish cooking for 10-20 minutes depending on how long you fried them for. (I tent mine with foil until the last couple minutes so it stays moist, but crisps up again at the end.)
For the sauce
- Cook the oil, sugar, onion powder, binegar, ketchup and soy sauce in a large skillet until everything is dissolved and mixed well.
- Add a clove of garlic and mandarin oranges.
- Cook another 2 minutes.
- In a small bowl combine cornstarch and water.
- Add a little of the hot mixture to the bowl and then slowly whisk the cornstarch mixture into the skillet.
- Stir continuously for another minute and let simmer for a few minutes.
Made this last night for my me and my fiancee. It was amazing and delicious! She was craving sweet n sour chicken all day and this recipe definitely delivered. Thank you!
So happy to hear that!
Is this recipe and all the other wonderful recipes I receive from you in your cookbook that is currently out?
This particular recipe isn’t in the cookbook, but many others as well as a bunch of exclusive recipes!
Sounds great. Can you tell me how to make the white rice that’s used in the results? I know it says you like brown rice but family not too keen on that.
Hi Teresa, we just buy Calrose ricce and make according to package directions
Sounds delicious! Wanting to make for supper tonight but wondering about cutting down the sugar. 2 cups seems like a lot. Any thoughts on cutting that amount? Again, sound yummy! Love sweet and sour chicken! Thanks for the recipe.
It seriously is so much, but I’ve never tried cutting it down so I’d hate to lead you astray. Let me know if you tried it.
So, I tried 1.5 cups and it was still super yummy and plenty sweet for my taste. May reduce even more next time. Great recipe!
I love it! I’ll totally start reducing it and see how it goes as well then!
can i use fresh Mandarin or orang juice, if i can, how much?
You actually need the juices from the can and I’m not sure what it’s measurement would be if you tried juicing your own mandarin. Probably the juice of one and the fruit of another?
This sounds amazing! How long can I store the sauce, if I don’t use it all at once?
You can store it in a jar, in the fridge for up to 2 weeks. 🙂
Should I use olive oil or sesame oil for the sauce?
Hi Steph, it’s canola oil. 🙂 I’ve corrected that error.
Is there any substitute for soy sauce or is it OK to eliminate? We have a soy allergy at home.
I haven’t ever made it without the soy sauce so I’m unsure of what it would taste like without it.
You can try using Maggi sauce. I keep a bottle of it in my cupboard and it works as a soy sauce substitute in a pinch.
Oh great tip, thank you!
how long does the chicken need to cook in the 325 oven?
ours only takes about 10 minutes more but we cook until it’s almost done so it could need up to 20.
Great recipe, I cooked it last night and it was,a HIT with all
awesome!! Thank you, George! I’m so glad you liked it!
This is one of my favorite food. But I've never taken the time to make it at home. Maybe, the time as come to give it a try.