• Rabab Awada

Sweet and Sour Chicken



  • 1 pound boneless skinless chicken thighs,cut into 1-inch pieces, or chicken breasts

  • 1 teaspoon salt

  • 1/2 cup cornstarch

  • 1 1/2 cups flour

  • 1 egg, beaten

  • 1 tablespoon oil, canola oil or similar

  • 1 ¼ cups water

  • vegetable oil, for frying


  • 1 red bell pepper , cut into squares

  • 1 green bell pepper , cut into squares

  • 1 medium yellow onion , cut into squares

  • 1 tablespoon oil, canola oil or similar

  • 1 cup pineapple chunks, fresh, or canned/frozen

  • 1 big piece of cabbage cut into squares

Sweet and Sour Sauce

  • 1/2 cup sugar

  • ¼ cup rice vinegar , or white vinegar

  • 2 teaspoon garlic, minced, or garlic powder

  • 2 tablespoons soy sauce , low sodium recommended

  • 1/4 cup ketchup

  • 2 tablespoons cornstarch, mixed with 1/2 cup of water


  • In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)

  • Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).

  • Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.

  • Add the chicken to the hot oil in batches, frying for 5 to 10 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.

  • Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.

  • Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar if needed.

  • Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough.

  • Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat. Don’t over cook it or the chicken will lose crisp.

  • Garnish with optional sesame seeds and serve! Enjoy :)