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Stir-Fry Breaded Chicken in Sweet and Sour Sauce

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“This is not hard to make, chop the peppers and onions ahead of time. The recipe may be doubled, but cook the chicken in 4 batches instead of 2, don't make the mistake of cooking all of the chicken at once!”

Ingredients Nutrition


  1. Drain the pineapple reserving 3/4 cup of the juice.
  2. In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
  3. In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
  4. Add in the chicken pieces; stir to coat the chicken with egg mixture.
  5. Pour the cracker crumbs into a shallow dish.
  6. Roll chicken pieces in the crumbs to coat evenly.
  7. Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
  8. Set to medium heat.
  9. Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
  10. Remove from the wok and place into a preheated 275 degree oven to keep warm.
  11. Repeat with remaining chicken.
  12. Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
  13. Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
  14. Return the chicken, veggies and pineapple chunks to the wok.
  15. Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
  16. Serve with rice.

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