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Sweet & Sour Chicken


Chicken Marinade

1 pound 2 ounces chicken breasts, sliced bite size

2 teaspoons soy sauce

2 teaspoon Shaoxing wine

1 egg yolk

½ cup all purpose flour

1/3 cup corn starch

½ teaspoon salt

¼ teaspoon white pepper

1 cup peanut oil

Wok or large skillet


2 cups Jasmine rice

4 cups water

1 teaspoon salt

Sweet & Sour Sauce

1 cup cubed, fresh pineapple 

7 tablespoons sugar

1/2 cup pineapple juice

3 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon garlic, zested or minced

1/2 teaspoon ginger, zested

Sautéed Vegetables & Pineapple

1 cup pineapple chunks

1 cup cubed, bell peppers

1 cup cubed, onion

2 tablespoons peanut oil

Salt & pepper

1/4 teaspoon pepper flakes



Green Onions

Chili Garlic Sauce






Chicken Marinade

Whisk the soy sauce, Shaoxing wine and egg yolk together in a large bowl. Add the chicken and let marinate for 30 minutes or longer.  


Add the rice to a bowl and fill with cold water. Rub the rice together with tour hands to remove starches and drain. Repeat 3-4 more times. Pour the rice into a sieve to remove water and pour into a medium sized sauce pan. Add 4 cups of water, the salt, bring to a boil, reduce heat to low, cover & cook until all of the water is absorbed. Remove from heat, let cool and fluff with a fork.  

Sweet & Sour Sauce

Pulse the pineapple and pineapple juice together in a blender until smooth. Add to a small sauce pan with the remaining ingredients and bring to a boil over medium temperature. Cook for 20 minutes until the sauce becomes syrupy. Remove from heat.  

Fried Chicken Bites

Whisk the flour, corn starch, salt & pepper together in a large bowl.  Add the chicken and toss to coat.  

Heat the peanut oil in a wok over high heat. At the the first wisp of smoke, add 1/2 of the chicken and cook until lightly browned and cooked through, about 2-3 minutes, depending on size. Remove chicken with a mesh skimmer or slotted utensil, place onto a large plate and lightly season with salt. Repeat with the other 1/2 of chicken. Wipe out the pan and place back on the burner. 

Sautéed Vegetables & Pineapple

Add the oil to the wok over high temperature. At the first wisp of smoke, add the vegetables, pineapple and season lightly with salt & pepper. Toss often until the vegetables are blistered and tender to your liking. Add the chicken back, the sauce, pepper flakes and toss. Remove from heat and pour into a serving bowl or platter. Finish with chopped cilantro & green onions. Serve with rice and chili garlic sauce. Serves 4.

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