Sweet and Sour Chicken

by Ariel Jasa
(Mandaluyong City)

Sweet and Sour Chicken

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe is my take on the popular Chinese dish. Sweet and Sour dish is often served in fiestas and gatherings.

Usually, the sweet and sour is served with expensive fish such as Lapu-lapu, Maya-maya or even fish fillets but I wanted to do chicken instead.

My Sweet and Sour Chicken recipe is not the usual vinegar and sugar -- I used pineapple juice and tomato ketchup. Both the ketchup and pineapple gave it the sourness and a little sweetness I was looking for. I also added some red and green pepper to balance the flavor.

Here’s my Sweet and Sour Chicken. Hope you will try it and love it, too.


1/2 kilo Chicken breast (deboned and sliced)
1 thumb size Ginger
1 piece Onion
4 cloves Garlic
1 pack Pineapple tidbits (115 gms.)
1 piece Red bell pepper (sliced thinly)
1 piece Green bell pepper (sliced thinly)
1 piece Carrots (sliced thinly)
3 tablespoon Chinese rice wine (optional)
3 cups Water
3 tablespoon Tomato ketchup
Salt and pepper to taste
2 tablespoon Cornstarch dissolved in 1/2 cup water (slurry)
1 tablespoon Brown sugar


1. Marinate the chicken in pineapple juice from tidbits for 3 hours.
2. Saute garlic, onion and ginger.
3. Add the chicken with the juice.
4. Add the Chinese rice wine and boil for a minute.
5. Add the bell pepper and mix.
6. Add some water, salt and pepper and bring to a boil.
7. Add the catsup, the pineapple tidbits and the brown sugar and cook until the chicken is tender.
8. Thicken the sauce with slurry.
9. Serve with steamed rice.

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