• Email
  • Pin It

Passover Sweet and Sour Chicken


Contributed by:

Passover Sweet and Sour Chicken


11 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Passover Sweet and Sour Chicken


  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min




  • 1 lb boneless, skinless, chicken breast
  • baking soda to cover chicken, about 1/2 cup
  • 2 teaspoons Passover soy sauce
  • 1 teaspoon white wine
  • 1/2 cup potato starch
  • grapeseed or hazelnut oil as needed
  • 3 garlic cloves, choped
  • 1 orange pepper, cut into squares
  • 1 yellow pepper, cut into squares
  • 2 scallions, chopped
  • 1 can pineapple chunks

Sweet and Sour Sauce

  • 3 tablespoons ketchup
  • 1 teaspoon Passover Worcestershire sauce
  • 1 teaspoon potato starch
  • 1 teaspoon sugar
  • 3 tablespoons white wine vinegar
  • juice from the can of pineapple chunks used above


Cut the chicken into small cubes.  Cover with baking soda and let it sit for about 20 minutes, rinse then pour the soy sauce and white wine over the chicken and let it marinade for 15-20 minutes.

Meanwhile, mix all the ingredients for the sweet and sour sauce together and set aside.

After 20 minutes, drain the chicken from the marinade and coat each piece with potato starch.  Heat a deep skillet or wok over high heat and add enough neutral flavored oil to fry the chicken.    Once the oil is hot, deep fry the chicken pieces until they turn golden brown.  Remove to a paper towel lined plate.

Next, toss in the chopped garlic and stir fry until fragrant, about 1 minutes, then add the bell peppers and pineapple. Stir fry until you smell the aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the chicken into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot or can be reheated covered in the oven.


For a complete Passover Chinese Seder Menu click here.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




11 Responses to Passover Sweet and Sour Chicken

  1. avatar says: Leomi

    the recipe calls for soaking the chicken bites in baking soda but you don’t mention it in the ingredients. Please explain.

  2. avatar says: stenlady

    just curious what does the baking soda do??

    • I don’t really know but I read it somewhere and ever since I started I just love how it comes out. I guess it cleans off anything that you don’t want and maybe softens it.

  3. avatar says: Heather

    It looks and sounds good, but if I wanted to make it other than on Pesach, what can I substitute for the potato starch? I’m not even sure I could find that where I live.

    • If it is not for Pesach I would use Cornstarch, I do prefer cornstarch in this type of recipe, another option is arrowroot.

  4. That baking soda provides over 7 grams of salt per serving in this recipe, and it brings nothing else to the party. A healthy adult isn’t supposed to have more than 1.5 grams of sodium daily. I think, if you’re going to publish recipes like this, you have an obligation to provide nutritional information. :(

    • If every rule has to come with nutritional info, there would be many fewer recipes available, since most people do not have the equipment or expertise to run a nutritional analysis. I think the person who is considering preparing the food should be responsible for whehter the recipe fits into their diet.

      What in the world is kosher for Pesach soy sauce?

      • If you mean what is it made of, I don’t really know, probably salt and coloring, it just doesn’t have soy beans in it. It is not what I would use year round, but it adds a little something to make this dish Chinese.

    • I do try and give nutrition information usually, just didn’t get to it this time. However, the baking soda is washed off so it won’t add quite as much sodium as the amount in the ingredients suggests and would actually make it quite hard to calculate accurately.

  5. What can I substitute for the Passover Worcestershire sauce, which I can’t obtain in Israel?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in