Spicy Sweet-and-Sour Chicken

Have made several times over the years.  Love the way the chicken comes out; so tender.  It really goes together quickly once the prep is done. 

Yum! A bit time consuming, but worth it. I didn't have the rice wine and it still tasted great!

Fantastic, I followed the recipe with some small substitutions for what I had on hand. I used chicken stock instead of rice wine, regular soy sauce for the whole recipe, sweet spicy chili sauce instead of chili paste and white wine vinegar instead of rice vinegar. I also added zucchini and broccoli to up the vegetables and cooked the veg and chicken together. It ended up flavorful and satisfying which is so important when your trying to lose weight. I served it with a side of wide rice noodles. I will def make this again.

Made for a Chinese-themed book club meeting...yum, yum, yum! Really enjoyed it.

Turned out better than I expected. Definitely use all the ingredients. Very good. My husband enjoyed this too.

Not a bad recipe for Sweet and Sour Chicken. A bit time consuming, but worth it in the end..nice flavors and just the right amount of spice.

A good and healthy weeknight dinner. I decided that I prefer a Chinese brown sauce over this one. But with the chili sauce this does have a satisfying kick. Instead of the bell peppers, I used half a bag of frozen stir-fry veggies.

Great dinner. My husband and I both liked it. We used samba olek for the chili paste.

I'm sorry, but both me and my husband really didn't like this - we're huge leftovers eaters, but we threw these away! I will continue to look for better recipes for Chinese food.

I did enjoy this recipe and will make it again. HOWEVER unlike many other reviewers, both my husband and I thought the sweet side was overpowering. The next time I will cut back on the ketchup and brown sugar and up the vinegar and add more heat. I may even stir fry some jalapenos as part of the vegetable mixture. But that is just our preference - we prefer spice and tangy over sweet. I would encourage anyone to try this recipe and adjust to their particular tastes. The great thing about stir fry is using bits of leftover fresh veggies that are not enough as a side by itself. I used regular onion, red bell pepper, asparagus and snow peas. It was a good mixture. I definately like the mixture used to soak the chicken. Thumbs up with a few adjustments!

This is really wonderful--very flavorful and very spicy, especially if you add a TB of chopped ginger and double the white pepper. I just browned the chicken, added the vegetables, then the sauce and finally the pineapple. No need to remove the chicken from the pan, in my opinion. My husband and I had a satisfying one dish meal (with rice) from half the recipe. The serving size as given is very small, and you will probably want to double or up it by 1/4 at least, depending on whether you're serving anything else.

Excellent dish! I used all red bell peppers and dried chives instead of fresh green onions and it came out great. I agree with a previous review that recommended not cooking the pineapple in but instead, placing it last on the dish. This recipe is definitely a keeper!!

this tasted more like BBQ chicken than sweet and sour....maybe it was too much ketchup. there are so many better recipes, i would cook something else. will not make again.

Very good and flavorful recipe. I also used chile sauce with garlic instead of chile paste. For some variety, I substituted carrots and broccoli for 1/2 of the onions and peppers. The sauce was excellent and although it had several ingredients it was not difficult make at all. I served it over rice. We will definitely make again. (Oh, one more thing, just leave the pineapple out of the sauce and add to each plate at the end to avoid the problem with mushy pineapple in the leftovers. Everything else held up well for leftovers.)

This was fantastic! My husband even said it tasted exactly like the chinese takeout he loves. I couldn't find dark soy sauce so I just used the low sodium, and I couldn't taste a difference. I also added mushrooms and cut back on the chile past because spices tend to give me heartburn. Next time I'll add a little more than the 1/2 tsp I used this time, because I could hardly taste it. I agree that the leftovers leave something to be desired, but when it's fresh, you can't beat it!

This was the best sweet and sour chicken I've had. I've made it twice already and I can't wait to make it again. Instead of using red chili paste, I used chili sauce with garlic and it worked great. Then I doubled the amount of sauce and added raw cashews which made the dish even better. I highly recommend making this recipe, it's so good!

Great recipe. I couldn't find chile paste at the local market, so I used 1/4 - 1/2 teaspoon of crushed red pepper instead. It turned out really well - good mix of sweet, savory and spicy. I served it over white rice, and it was the best sweet and sour chicken I've ever had.

Made this with twice the sauce. Other than that I followed the recipe exactly. It was wonderful. :) But I'm not sure this is 8 servings: it's too good! I will be making this regularly.

Our family just finished this dish for dinner served over brown rice. I have never been a fan of sweet & sour but this was wonderful. Would make again but need to either cut items ahead or know that it takes a bit of time to get it together for a weeknight meal after work.

My husband and I absolutely loved this sweet and sour chicken. By far the best Asian recipe I've made from Cooking Light. Use fresh pineapple...it was delicious. My husband asked if we could eat this at least twice a week!

I really like this recipe and have made it a few times. Definitely use fresh pineapple. It makes a big difference. I would have rated it five stars, but I've been disappointed by the leftovers. The flavors get better, but the acid from the pineapple breaks down the chicken and makes it super mushy and gross. Next time I'll save the chicken separately from the rest.

This was absolutely delicious! Better than any sweet and sour chicken I've had at a restaurant. It seemed like quite a bit of work but worth it!

The best sweet and sour chicken I've had in a long time, including at restaurants. This is the sweet and sour chicken of the chinese restaurant of my youth -- where the sauce didn't come separately, but was an important component of the whole dish. I would make this dish over and over again.

Not much to add - this is the best Chinese recipe that I've made from CL. My husband absolutely loved it. Just a little spicy, nice and sweet with the pineapple. Served with white rice, char siu bao, and baked wontons stuffed with ground turkey breast. Delicious.

A really solid Chinese recipe. I liked how this was sweet, but not too sweet and had a very subtle heat to it. I didn't have any onions on hand, but would think it would be even more delicious. I also used regular sesame oil and chile puree with garlic instead of chile paste. I served an edamame salad with it. This took 30-40 minutes to make and the results were amazing!

Loved it! I made 8 servings and my family of 4 ate it all.

I think next time I'll just toss the veggies in at the end, I like mine crispy and they came out too cooked. I also like my chicken saucy so I'll double that next time. I sliced my peppers and onion longway because it seemed to fit better. Good flavors.

This was one of the best Chinese dishes I've ever made. I served it as the main dish with white rice. My husband loved it! I didn't have the wine or dark soy, so I just used regular soy sauce, and it still turned out great. I will make this again!

For the time and all the ingredients this took, I was expecting more. It was just OK. I couldn't detect any spiciness at all.

Made this past weekend for the Chinese New Year. I was totally surprised. It was Fabulous. Also made Ginger Shrimp Pot Stickers March 08 They were wonderful. Will make again! Can't Wait!

Everyone in my family loved this dish. We will definitely make it again. I used even more peppers than the recipe called for and served it over rice.

I made this last night for the first time. It was really wonderful. I served it over white long grain rice. My toddler liked it too. I may cut back on the chili paste next time because it was a bit too spicy for the kids but not for my husband and I. Great flavor!

This recipe was really easy and delicious! I substituted 1 tsp chili garlic sauce for the chili paste and it had just a hint of spice. I would use more if you prefer it spicy. I paired it with a 1/2 cup of rice and it was only 5 points on weight watchers!

Made this tonight and it was great, taste just like what you would get in a restaurant, added some mushrooms and one extra teaspoon hot sauce because we like things spicy. Husband LOVED it. Next time may try with shrimp, instead of chicken.

I thought this was fantastic. I've always liked take out sweet & sour chicken, but it's never been a favorite of mine. Maybe because this is the way it's supposed to taste. Very fresh tasting & extremely flavorful.

A definite two-thumbs up around here. I used 1 tsp of chili-garlic sauce (had on hand) instead of the 2 tsp chili paste and it was excellent - just the right amount of spice. Lots of tasty sauce to go around.

Very good dish (much better than take-out Chinese). I used only 1/2 teaspoon of chili paste (my son doesn't like spicy food... yet) and it had just a hint of heat, with two teaspoons I think it would be perfectly hot.