Sweet & Sour Chicken.

Enjoy a wholesome serving of our finest cuts with a touch of Asian flavors.

Prep: 40min(s)

Cook: 40min(s)

Serves: 4

Serve With: rice

Served as: Dinner

Main Ingredient: Chicken


  • 1 ½ cups water
  • 2 tbsp orange juice
  • 1/4 cup lemon juice
  • 1/3 cup rice vinegar
  • 2 ½ tbsp soy sauce
  • 1 tbsp grated orange zest
  • 1 cup brown sugar
  • ½ tsp grated ginger
  • ½ tsp minced garlic
  • 2 tbsp green onion, chopped
  • 1/4 tsp red pepper flakes
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 2 boneless, skinless Kenchic chicken breasts, cubed
  • 1 cup all-purpose flour
  • 3 tbsp olive oil
  • Salt and pepper to taste


  • Pour 1½ cups water, orange juice, lemon juice, vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and leave to cool.
  • Place chicken into a re-sealable plastic bag. Pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
  • In another re-sealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
  • Heat olive oil in a large pan. Brown the chicken on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil..
  • Wipe out the pan, and add the sauce. Bring to a boil, mix together the cornstarch and 2 tablespoons water and stir into the sauce. Reduce heat, add the chicken pieces, and simmer for about 5 minutes, stirring occasionally.
  • Enjoy!