Craving for your favorite Asian Sweet and Sour Chicken? Don’t worry, this recipe comes easy and handy. Not to mention, very tasty! I’ve listed my preferred ingredients here. You might notice that I did not add pineapples but you can always add some pineapple chunks if you feel like that will add more flavor to your dish. Just be more adventurous in your kitchen. You’re not limited by this recipe.



  • 2 pieces boneless chicken breast, cut into chunks
  • 3 Tbsp cornstarch (feel free to add more)
  • 1 egg
  • 1/2 cup all-purpose flour


  • 1/3 cup tomato ketchup (Pinoys note: don’t use banana ketchup)
  • 4 Tbsp soy sauce
  • 1/3 cup rice vinegar
  • 1/2 cup sugar or honey
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • cooking oil (I used avocado oil)
  • 1 large red onion: slice into two – one half finely chopped and the other half in thick slices for garnish
  • 1/2 clove garlic, finely chopped
  • 1 whole red bell pepper, cut into chunks
  • 1 whole medium size carrot, chopped lengthwise into thin slices
  • 1/3 cup scallions, chopped for garnish
  • 1/2 tsp sesame seeds for garnish
  • 1 Tbsp grated ginger


  1. Coat the chicken breast with cornstarch
  2. Dip the coated chicken pieces into the egg then coat it again with flour
  3. Heat oil in a skillet to fry the chicken pieces. It might take around 10-12 minutes and make sure to flip the chicken on each side to cook it evenly.
  4. Set aside the cooked chicken
  5. Prepare the sauce in a bowl by mixing the ingredients
  6. Saute onion and garlic then add the chopped carrots. Leave it for 3 minutes
  7. Add the sauce and bell pepper into the pan, and when ready, mix it with the cooked chicken
  8. Garnish your dish with chopped onions, scallions and sesame seeds
  9. Enjoy!

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