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1 Dollar Sweet and Sour Chicken (But Cheaper)

Restaurant sweet and sour chicken is already cheap, but I think we can make a homemade version that's not only better, but even cheaper....

Restaurant sweet and sour chicken is already cheap, but I think we can make a homemade version that's not only better, but even cheaper.

Serving Size: 2-4


Chicken Ingredients:

  • 1lb chicken thighs boneless and skinless, cut into 1-inch chunks

  • Salt to taste

  • 3/4 cup all-purpose flour

  • 2 tablespoons corn starch

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2/3 cup ice water

  • 1 tablespoon vegetable oil

  • ½ cup of AP flour for dusting

Veggie and Sauce Ingredients:

  • 1/2 cup hot water

  • Salt to taste

  • 2 tablespoons sugar

  • 3.5 tablespoons ketchup

  • 1/2 cup pineapple juice

  • 3 tablespoons rice wine vinegar

  • 1 cup pineapple, diced

  • 1/2 red onion cut into 1-inch chunks

  • 1 red bell pepper cut into 1-inch chunks

  • 1 green bell pepper cut into 1-inch chunks

  • 3 cloves garlic finely minced (folded in at the end)

  • 2 tablespoons corn starch

  • 2 tablespoons water

  • Fried garlic added on top at the end



  1. Chop vegetables into 1-inch pieces and toss in a bowl. Separately, dice pineapple and place in a small bowl.

  2. Season chicken and let it sit covered at room temp to cure for 8 minutes. before cooking

  3. For the sauce, add and mix together granulated sugar, ketchup, pineapple juice, rice wine vinegar, and whisk together before adding hot water and season with salt. In a separate bowl, whisk together cornstarch and water.

  4. Mix batter by combining all dry ingredients then fork whisking in ice water, stir in 1 tablespoon vegetable oil

  5. In a wok fry chicken in batches at around 350 Fahrenheit for about 2-4 minutes or till a nice golden brown crisp texture is achieved, drain on the side.

  6. Remove oil from wok leaving about 2 tablespoons behind. Stir fry onions and peppers for 1 minute

  7. Add sweet and sour sauce mixture, add in the slurry to thicken as needed adjust acidity, sweetness and saltiness if needed

  8. Refry chicken and stir fry back in or just stir back in.

  9. Serve over rice


Maryse Leclerc
Maryse Leclerc
Nov 22, 2023

Hi! The chinese american version is really good but could you show the japanese version please?

(normaly made with pork but chicken can do). The difference is that there's no ketchup in the sauce.

My boss said that it made with mirin, but never ketchup (he didn't want to give me his recipe)...:(

So, if you could do it, it will be so a joy!!!! :)))

Thank you!!


Aug 29, 2022

I cut chicken thighs into cubes. I cleaned my chicken in vinegar and let the chicken dry out but not to much. Then I used salt and pepper and mixed the chicken with cornstarch and fried the chicken in grapeseed oil once it became hot. I made the sauce just like this recipe and it was so very tasty even my son's liked it. A big Thank You from my family!

Aug 29, 2022
Replying to



Stephen Brough
Stephen Brough
Dec 04, 2021

I know the video has the measurements in grams, but could the recipe be updated with measurements in grams as well?


Megiddo Iscariot
Megiddo Iscariot
Dec 02, 2021

The "fauxpura" batter works so much better than any real tempura I've tried making and definitely better than the boxed stuff. Unfortunately I added the veggies too early and had no ketchup for color when I made this but the chicken alone was worth it.


Evan Davies
Evan Davies
Sep 13, 2021

Legitimately very good, exact flavor of sweet and sour, which is hard. I have tried a few recipes that failed to mimick it.

Batter is fluffy, yet crispy.

Oct 01, 2021
Replying to

what kind of pineapple juice did u use?


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