Comments on: Sweet and Sour Chicken

By: gineza

gineza — Wed, 18 Feb 2026 11:00:43 +0000

so good everyone devoured it

By: Tracie

Tracie — Thu, 04 Feb 2021 17:50:52 +0000

Do I use white vinegar or apple cider vinegar?

By: AnnW

AnnW — Fri, 22 Feb 2019 04:10:45 +0000

For a great sweet and sour chicken recipe, look no further! I made this twice and my husband said twice (each time) that this recipe is a keeper!! The 1st time I made it, I forgot to use eggs, but it was still delicious!! Also, I didn’t need the full cup of corn starch, so I cut back on it the 2nd time. As for the sugar, I used a bit less than the recipe suggested. Both times (about 15 mins into the cooking time) I added some veggies that were in my fridge, like broccoli and red peppers, or green beans. I made Basmati rice on the side and I doubled the sauce both times. For just the 2 of us, 3 chicken breasts were plenty leaving us with a small amount of leftovers. My husband had 2 nice size servings, I had 1 average serving. I’d say this recipe would serve 3 (normal portion eaters) just fine. But, because it’s so delicious and the leftovers are even better, I’d go with a chicken breast per person. Also, this recipe is for people who actually don’t mind cooking a little bit. Once in the oven, you have an hour to clean up any mess which makes after dinner clean up so much easier! Enjoy!!

By: Judy

Judy — Fri, 05 Feb 2016 00:06:27 +0000

I to am wondering if this sour and sour chicken can be frozen in a seal a meal bag?Heated later for use. Does it need to be prepared as instructed first to freeze?

By: Katie Wilson

Katie Wilson — Mon, 19 Jan 2015 01:03:31 +0000

I’m going to experiment with this tonight and see what works as far as freezing it.

By: sarah

sarah — Sat, 17 Jan 2015 21:39:47 +0000

Has anyone frozen this? How would you recommend doing this?

By: chels

chels — Sat, 11 Oct 2014 11:01:04 +0000

How would i freeze this? Should i cook it all and then freeze it? I would really like to make this to prove to my husband I’m not a horrible cook, and I’m making 50 freezer meals in a day because we are busy and don’t get home until 7:30 at night. Thanks in advance!

By: Mei

Mei — Fri, 10 Oct 2014 08:38:53 +0000

So, when I was a kid, we used to do the cooking by the month thing and I’m trying to get back into it. I was looking up recipes that would be good for freezing and this one came up. It doesn’t say how to freeze it though. Should I cook it before I freeze it and then just warm it up whenever I’m ready to eat it? Or should I freeze it before it’s fully cooked and then cook it whenever I decide to eat it? Thanks!

By: Jackie Hughes

Jackie Hughes — Tue, 25 Feb 2014 03:20:41 +0000

I made this for the first time tonight. My family raved about it. Definitely will make again and again. Thank you.

By: Chelsea

Chelsea — Fri, 23 Aug 2013 11:19:41 +0000

I cooked this recipe using my own sauce, however, the chicken was super simple and everything went together beautifully!! And, of course, it was delicious – I won’t be ordering much chinese at this rate! Thanks for sharing!