Sweet and sour chicken from The Wok - Recipes and Techniques (page 75) by J. Kenji López-Alt

  • tomato ketchup
  • egg whites
  • Show all ingredients...

  • EYB Comments

    Can substitute shoyu for light soy sauce, dry sherry for Shaoxing wine, and apple cider vinegar for distilled vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce, dry sherry for Shaoxing wine, and apple cider vinegar for distilled vinegar.

  • Rachel_ on April 03, 2026

    Agree with the others that this was pretty bland. Sauce was also very runny. I had a really big can of pineapple so I wonder if the juice for the sauce threw things off

  • Bumbledog on August 14, 2025

    I found this was both not sweet enough and not sour enough for me. Oddly I found the uncooked sauce satisfying, but cooking it toned it down. I wonder if doubling the sugar and adding half the vinegar at the end might help. It did serve as an easy into to the velveting technique, which I thought turned out well enough.

  • patioweather on June 03, 2024

    I thought it was bland but my family liked it. It makes a decent amount of sauce which not all stir fries do.

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