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
- 1- 1 1/2 tablespoons cornstarch
- 2 teaspoons pepper
- 1 egg white
- 4 boneless, skinless Chicken breasts, 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 Small can Mandarin Oranges, smashed (with juice)
- 2-3 Tablespoons Corn Starch (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.
Amount Per Serving:Calories: 557 Saturated Fat: 0g Cholesterol: 132.4mg Sodium: 0mg Carbohydrates: 77.3g Fiber: 0.7g Sugar: 72g Protein: 42.8g