I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Old School Sweet & Sour Chicken
...in your mind.
Old School Sweet & Sour Chicken

Old School Sweet & Sour Chicken


  • Neutral oil for frying
  • 1/2 each green & red pepper, diced
  • 1/2 small yellow onion, sliced
  • 1/3 cup rice vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 3 cloves garlic, finely minced
  • 1/3 cup cornstarch
  • 2 tablespoons cold water
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • salt and pepper, to taste
  • Diced green onions and sesame seeds for garnish


  1. Heat a tablespoon of oil in a large skillet over medium high heat, add the peppers & onions and cook over until softened, about 5 minutes – remove to a bowl
  2. Turn skillet down to medium and add the vinegar, ketchup, soy, sesame oil, white & brown sugar and garlic – stir well to combine – let come to a low simmer
  3. Combine 1 tablespoon cornstarch and 2 tablespoons water, mix well and add about 1/2 into the sweet & sauce
  4. Stir in well until beginning to thicken (adding more to get it to your preferred level of thickness) turn to low
  5. Put the chicken in a large bowl and add about 1/4 cup of cornstarch, season with salt & pepper and mix to cover the chicken really well with the cornstarch
  6. Heat oil to approximately 375 and cook chicken, 5-7 minutes until cooked through and crispy
  7. Add vegetables and chicken to pan with sauce, turn to coat well, remove to plates or a serving bowl and garnish with green onions and seeds