Not That Sweet-and-Sour Chicken

General Tso’s┬áChicken. Kung Pao Chicken. Beef and Broccoli. Pork Lo Mein. Walnut Shrimp. Cashew Chicken. These are often the dishes that I will order at a Chinese restaurant. There are plenty more (Sesame Shrimp, Orange Chicken, etc…) but what I won’t order is Sweet and Sour anything.

Frankly, I’m not a great fan of the sauce. The radioactive glow doesn’t bother me but it just doesn’t taste that great to me. If I go light on the sauce, the big puffed breaded balls of chicken/pork/shrimp are pretty bland in their own right.

Photo Feb 06, 6 26 31 PM

This is not that kind of Sweet and Sour chicken. This one tastes great!

Photo Feb 06, 5 45 50 PM

I purchased my chicken already cut up.

Photo Feb 06, 5 54 26 PM

So as to not crowd the chicken in the pan, I used two at a time.

Photo Feb 06, 6 00 07 PM

I made the sauce in just one though.

Photo Feb 06, 6 00 35 PM

Adding the chicken to the sauce.

Photo Feb 06, 6 25 18 PM

I transferred the contents to a roasting pan for the oven.

Photo Feb 06, 6 26 35 PM

The chicken was succulent and terrific!

Sweet-and-Sour Chicken

Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 12 minutes | Makes: 4 servings | Difficulty: Easy


  • 1 3 1/2-to-4-pound chicken, cut into 8 pieces
  • Kosher salt and freshly ground pepper
  • All-purpose flour, for dusting
  • 2 tablespoons extra-virgin olive oil
  • 1 pound shallots, halved
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme
  • 1/2 cup apple cider vinegar
  • 1/2 cup unfiltered apple cider
  • 1/3 cup golden raisins
  • 2 tablespoons cold unsalted butter, cut into cubes


Position a rack in the upper third of the oven and preheat to 450 degrees.

Pat the chicken dry and season with salt and pepper. Dust the skin side with flour. Place a large ovenproof skillet over medium-high heat, add the olive oil and heat until shimmering. Add the chicken, skin-side down, and cook until the skin is golden, about 5 minutes. Turn the pieces and pour off the excess fat. Tuck the shallots under and around the chicken and cook until just golden, about 2 more minutes.

Push the chicken aside, then stir in the tomato paste and thyme and cook until the paste darkens, about 30 seconds. Add the vinegar, apple cider and raisins, bring to a boil and simmer 1 minute. Transfer the skillet to the oven and roast the chicken until just cooked through, 10 to 12 minutes.

Transfer the chicken, skin-side up, to a heatproof serving dish and return to the oven (turn the oven off). Bring the sauce left in the pan to a boil and reduce by half, 3 to 4 minutes. Lower the heat and whisk in the butter. Spoon the sauce over the chicken.

Per serving: Calories 722; Fat 38 g (Saturated 12 g); Cholesterol 181 mg; Sodium 203 mg; Carbohydrate 38 g; Fiber 2 g; Protein 55 g


Tags: , , , , , , , , , , ,

Categories: Chicken, Fruit, kosher, Low Carb

Author:The Ranting Chef

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4 Comments on “Not That Sweet-and-Sour Chicken”

  1. June 8, 2013 at 11:11 am #

    Love the pictures! Looks like a very yummy dish!


  2. June 8, 2013 at 5:19 pm #

    I agree. Sweet and sour is super overwhelming in flavor. This sounds like a nice way to mix it up.


  3. June 8, 2013 at 5:56 pm #

    Looks wonderful!


  4. June 10, 2013 at 9:49 pm #

    Reblogged this on MY B*S* IS BOSS.


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