Award Winning Chili Seasoning

Award Winning Chili Seasoning Ingredients

This chili seasoning took Chef Eddie Wilson three years to perfect and won him the 2006 Annual Chili Cook-Off Competition. The key to this recipe is using the highest quality ingredients available, which is why we recommend using Spice Islands brand. If your grocery store doesn’t have dried chiles, you may substitute the powdered versions with similar results.

When preparing this to use right away, dry roast the spices on low to medium heat until everything starts to smell fragrant. This should take about 10 minutes, and it is better to err on the side of not roasted enough than accidentally scorching all of your ingredients.

Award Winning Chili Seasoning side view of ingredients

When preparing ahead of time, you won’t want to dry roast the spices. Roasting does give a deeper flavor profile and more intense heat to this seasoning, but will make it have a much shorter shelf life. All spices lose their flavor over time, so make a batch of seasoning to last you all fall/winter long. Light, humidity and heat degrade spices quickly. Keep your chili seasoning in a tightly-sealed container in a cool, dark place such as a side cabinet. Don’t store spices above the stove or anywhere they could be exposed to high heat and light (such as right beside your stove).

Aside from using it in chili, this seasoning may also be used as dry rub on pork or chicken. Add 2-3 Tbsp. of oil to make an overnight marinade. Sprinkle some on top of fried eggs or use in breakfast burritos. The possibilities are endless!



If using immediately: Tear all the chiles into rough pieces. In a large pan, dry roast all of the ingredients for about 10 minutes over medium heat. Place the mixture in a food processor and blend to a fine powder. Add to chili to taste.

If prepping ahead of time: Tear all the chiles into rough pieces. Add pumpkin seeds, bay leaf and chiles to a spice grinder or food processor and blend to a fine powder. Add powder and remaining ingredients to an airtight jar. Store in a cool, dark, dry place.

Homemade award winning chili seasoning with 16 ingredients

Top 3 Pumpkin Spice Latte Inspired Recipes

Pumpkin Spice Latte Bread



  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. Kosher salt
  • 15 oz. pumpkin puree
  • ½ C. unsalted butter, melted (1 stick)
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 C. Rex Espresso baking chips


  • ¼ C. all-purpose flour
  • ¼ C. brown sugar, packed
  • 2 tsp. ground cinnamon
  • 2 Tbsp. unsalted butter, cut into bits


Preheat oven to 350° F. Grease a 9×5-inch loaf pan, then set aside.


In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add Rex Espresso baking chips and gently fold into batter. Pour batter into prepared pan.


Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed. Sprinkle topping evenly over the batter.
Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.

Pumpkin Spice Latte Muffins


  • 2 C. all-purpose flour
  • 1 C. granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. Kosher salt
  • 15 oz. pumpkin puree
  • ½ C. unsalted butter, melted (1 stick)
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1 C. Rex Espresso baking chips, divided


Preheat oven to 350° F. Line a muffin pan with paper baking cups.

In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.

Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add 3/4 C. Rex Espresso baking chips and gently fold into batter. Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. on top of muffins before baking.

Bake at 350° F for 24 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack. Top with cream cheese frosting to change these muffins into cupcakes!

Pumpkin Spice Latte Cookies


Cookie Dough

  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp Clabber Girl Baking Powder
  • 1 tsp Clabber Girl Baking Soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 2 C. Rex Espresso baking chips (one bag)


In a large bowl cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl combine flour, baking powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined. Gently fold in Rex baking chips. Refrigerate dough for at least 2 hours, until firm.

Line baking sheets with parchment paper and preheat oven to 350° F. Scoop chilled dough by the tablespoonful, shape into a dough ball and place cookies 1-inch apart on baking sheets. Bake for 12 to 15 minutes.

Chicken and Dumplings

Chicken and Dumplings is always a good go-to meal that is a family favorite! It is a delicious comfort food meal. Juicy chicken, tender dumplings, in a flavorful broth bring this recipe together for an easy, one pot meal. Chicken and Dumplings is a great fall and winter meal. So warm and comforting on a chilly day. This recipe starts with cutting up three chicken breasts into chunks, preparing the onions, carrots, and celery.

Then combine the chicken breast chunks together with the chicken broth, vegetables, and seasonings.

While the broth is simmering, prepare the dough for the dumplings. Add the dumpling ingredients into a small mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Next, you’ll add the milk just a little at a time to the dumpling mixture. All the milk may not be used, but you will want the dough to be soft and not sticky. Use a fork to gradually mix the milk into the mixture to create the dough.

Then move the dough to a floured surface and knead it a few times. Then using a rolling pin, roll out the dough to about ⅛-inch thick.

Then cut the dough into 1-2 inch wide strips to create the dumpling. Cut each strip so each dumpling is about 2-inches long.

Add the dumplings to the simmering pot and simmer for an additional 15 to 20 minutes.

Chicken and Dumplings


For the soup:

  • 3 chicken breasts, cut into chunks
  • 1 med. onion, diced
  • 1 C. carrot, julienned
  • 3 stalks celery, thinly sliced
  • 8 C. low sodium chicken stock
  • 2 bay leaves
  • salt and pepper, to taste
  • 4 Tbsp. Clabber Girl Corn Starch (optional)

For the dumplings:

  • 1 3/4 C. all-purpose flour, plus extra for dusting when rolling out
  • 1/3 C. shortening
  • 1/2 tsp. Clabber Girl Baking Powder
  • 3/4 C. milk
  • 1/2 tsp. salt

Directions for Chicken and Dumplings:

Using a large stock pot, add the chicken, onions, carrots, celery and season to taste with the salt and pepper. Also add the bay leaves. Add the chicken stock and bring to a boil.

Reduce the heat, and simmer for 60 minutes or until the chicken is cooked through and tender. Meanwhile, during the simmering of the broth, prepare the dumplings.

To make the dumplings, add the flour, Clabber Girl Baking Powder, salt and shortening in a medium mixing bowl. Using a fork, press down on the shortening until it is blended into the mixture.

Add the milk a little at a time. Continue to stir in the milk into the flour mixture until it well combined. You may not use all the milk, so that is ok, add enough so the dumpling dough is soft, but not sticky.

On a floured surface, knead the dough a few times until smooth. Roll the dough out on a floured surface to roughly ⅛-inch thick. Cut into 1-inch strips, then approximately 1 to 2 inch lengths.

Add the dumplings to the simmering broth. Simmer for an additional 15 to 20 minutes until the dumplings are cooked and tender.

If you desire the broth to be a little thicker, add 4 Tbsp. Clabber Girl Corn Starch with 4 Tbsp. water and mix together until well blended. Then add this mixture gradually to the Chicken and Dumplings and mix in until desired consistency is reached.

Beef and Noodle Casserole

Beef and Noodle Casserole from Scratch with Clabber Girl Corn Starch 2

This beef and noodle casserole is an easy comfort meal that is also perfect for feeding a crowd. It’s a delicious blend of ground beef in a flavorful creamy sauce, tossed with egg noodles and topped with a blend of Italian cheeses! For sure a meal the whole family will love.

I love a good casserole and I love having casseroles as part of our meal plan. It’s a simple recipe that is great to fit in our busy schedule, but yet still having a nice meal. Perfect for a busy weekend or school night.

The egg noodles can cook in one pot at the same time as browning the ground beef. Set them aside after they are done and begin to make the sauce mixture. The sauce mixture quickly goes together. Then the cooked beef and noodles go back into the sauce and it is poured into a baking dish and topped with the cheese blend. Then bake and serve!

I love that this recipe is one that you can do different variations to change it up a bit too. Add mushrooms or bell peppers to incorporate some vegetables.

Freezer meals are also great and so helpful in the busy season of life. Make up this casserole in the 9×13, cover with foil and place in the freezer for a later time.

Beef and Noodle Casserole


  • 8 oz. egg noodles
  • 2 tsp. olive oil
  • 1 lb. ground beef, I used 85% lean
  • salt and pepper to taste
  • 1 sm. onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 ½ C. beef broth
  • ¾ C. sour cream
  • 2 C. Italian blend cheese


In a large saucepan, cook the egg noodles al dente, just a few minutes shorter than instructed on the package. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until its browned and cook through. Season with salt and pepper to taste.

Once the ground beef is cooked, remove it from the skillet, leaving the grease in the skillet. With 85% lean, there is just the right amount of grease left. Set aside the cooked beef.

Add the diced onion and minced garlic to the pan to sauté in the grease for about 5 minutes, until soft and translucent. Add the butter in and stir around in the onion/garlic mixture until melted. Add in the Clabber Girl Corn Starch, and using a fork, stir it in continuously for about 1 minute. Add in the beef broth and in until the mixture is well combined. Mix in the sour cream and 1 cup of the cheese and stir continuously until melted and well combined. Let simmer for 3 or 4 minutes and sauce will thicken. Add the cooked ground beef back into the skillet and stir together with the sauce mixture. Add the cooked egg noodles and stir in carefully until they are well coated.

Pour into a 9×13-inch baking dish and spread evenly in the dish. Sprinkle the remaining 1 cup of cheese over top of the casserole. Bake at 375° F. for 15 minutes until cheese is melted.

Beef and Noodle Casserole with Clabber Girl Corn Starch and Italian Cheeses

Rex Espresso Baking Chips

Clabber Girl Corporation is proud to announce the launch of Rex Coffee ‘Espresso Baking Chips’ which marry two flavors Americans love: coffee and chocolate. The baking chips, which are exclusive to Walmart stores, are now available at over 2,000 US locations and retail for $2.47 per bag.

For the launch of the Rex Coffee Espresso Baking Chips at Walmart stores, an exclusive digital cookbook is available for download by clicking here. The cookbook features 15 recipes which highlight the flavor and aroma of this unique product.

Clabber Girl Corporation is looking for bloggers, photographers and influencers to try out the Rex Espresso Baking Chips FOR FREE! Just fill out this short form and if you qualify, we will send you a free 12 oz bag of chips.

    Fried Chicken

    Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!

    Homemade Fried Chicken with Clabber Girl

    This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

    Homemade Fried Chicken Recipe

    Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.

    Homemade Fried Chicken Dinner

    Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.

    Fried Chicken Recipe

    Ingredients for Fried Chicken:

    • 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
    • 2 C. buttermilk
    • 2 tsp. hot sauce
    • vegetable oil, for frying
    • 2 tsp. seasoned salt
    • 1 tsp. garlic powder
    • 1/2 tsp. black pepper
    • 1 C. Clabber Girl Corn Starch
    • 1 C. all-purpose flour
    • 2 tsp. Clabber Girl Baking Powder
    • 1 3/4 C. water

    Directions for Fried Chicken:

    Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.

    Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.

    Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.

    In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.

    Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.

    Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.

    Using tongs, slowly place the chicken into the hot oil to fry.

    Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.

    Remove fried chicken from oil and drain on a wire rack over paper towel before serving.


    General Tso Chicken

    Do you have a favorite Chinese take-out meal? This General Tso Chicken is so yummy and SO easy to make at home! It’s a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.

    General Tso Chicken Recipe 1


    For the Chicken Batter:

    • 1 lb. boneless, skinless chicken breast or tenderloin, cut into small cube pieces
    • 1 Tbsp. low-sodium soy sauce
    • ½ tsp. salt
    • ½ tsp. pepper
    • 1 lg. egg, beaten
    • ⅔ C. Clabber Girl Corn Starch
    • Vegetable oil, for frying chicken

    For the sauce:

    • ½ C. low-sodium soy sauce
    • ⅓ C. chicken broth
    • 3 Tbsp. rice vinegar
    • ⅔ C. granulated sugar
    • 3 ½ Tbsp. Clabber Girl Corn Starch
    • 5 Tbsp. water
    • 2 Tbsp. olive oil
    • 2 Tbsp. minced garlic
    • 1 tsp. ground ginger
    • ½ tsp. red pepper flakes
    • 2 Tbsp. sesame seeds
    • 2 Tbsp. diced green onions


    Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. Add the low-sodium soy sauce, salt and pepper and mix well together. Add beaten egg. Stir so all pieces of chicken are coated in egg. Add the corn starch. Stir together until mixed well and all pieces of chicken are coated with a layer of corn starch. Set aside and let chicken marinate for about 5 minutes.

    For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside.

    Create a slurry by combining the Clabber Girl Corn Starch with the water. Using a whisk, stir it together until well blended and set aside.

    In a large saucepan, heat olive oil. Add the garlic, ginger, and red pepper flakes and stir together. Once you smell the garlic and ginger, it’s time to add the sauce mixture. Bring sauce to a boil, add the corn starch slurry and stir it in well and remove from heat. The sauce will thicken as it stands.

    In a large pan, add about 1 ½-inches of oil. Heat on high. Once the oil is hot, add the chicken. Cook for 2 to 3 minutes or until golden brown. Remove chicken to a plate covered in a paper towel to remove excess cooking oil.

    Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots.

    General Tso Chicken Recipe 2

    Strawberry Rhubarb Pie – Dutch Style

    rhubarb plant with large leaves
    The leaves of a rhubarb plant always remind me of elephant ear hostas

    Growing up, we had a patch of rhubarb in the backyard. It was on the back corner of my parent’s property, and for some reason, no one minded that we took the lion’s share of the crop each year. I distinctly remember my mother warning me that although we ate the stalks, the large ornamental leaves of the plant were poisonous. For anyone wondering what rhubarb is, I usually compare it to celery. It can be stringy and green. When cleaning it up, you don’t use the leaves or the wide bottom part of the stalk. I like to run a vegetable peeler around the outside of the rhubarb stalks to get rid of any hard, fibrous bits that won’t easily break down when cooked.

    diced rhubarb stalks
    Close up of diced rhubarb stalks with all those little strings

    Although it appears and is prepared similarly to celery, rhubarb is definitely it’s own flavor. Rhubarb is mostly bitter when eaten raw, and it turns into a mix of sweet and sour when cooked. That’s exactly why people have been stuffing it into pies for so long – it gives sweet berries a little more depth of flavor. Another bonus is that rhubarb’s firm stalks don’t break down as easily in pie filling and can help give a pie a subtle bite.

    Strawberry Rhubarb Pie - Dutch Style
    Our neighbor’s strawberry patch has done so well this year we’ve ordered at least 25 pounds so far!

    In coming up with this recipe, I wanted to use the same Dutch style crust I’ve used in the past for my apple pies. I love how simple the recipe is and that the same ingredients are used for the top and bottom. I had to play around with the filling a bit as the strawberries I was using were very juicy and ripe. In the first batch of strawberry rhubarb pie filling I made, the result was more of a jelly than a pie filling. I lowered the amount of water, increased the amount of rhubarb and strawberries, and voila!

    Dutch Style Crust for Strawberry Rhubarb Pie
    Dutch Style Crust with flour, oats, sugar, butter and a touch of cinnamon

    Enjoy this Dutch Style Strawberry Rhubarb Pie at your next get together or just because on June 9 (the official Strawberry Rhubarb Pie Day in the United States)!



    • 2 C. all-purpose flour
    • 1 C. packed brown sugar
    • ¾ C. unsalted butter, melted
    • ½ C. quick-cooking oats
    • 1 tsp. ground cinnamon


    • ⅔ C. granulated sugar
    • 3 Tbsp. Clabber Girl Corn Starch
    • ¼ C. water
    • 3 C. stemmed and sliced strawberries
    • 1 ¼ C. diced rhubarb
    • 1 tsp. vanilla extract
    • ½ tsp. ground cinnamon


    Preheat oven to 350° F.

    For the crust: Combine the ingredients using a pastry cutter; reserve 1 C. for topping. Press remaining crumb mixture into a greased 9-in. deep dish pie plate. Bake the bottom crust for 10 minutes while the filling cooks.

    For the filling: Whisk sugar, corn starch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in strawberries, rhubarb, vanilla and cinnamon. Pour into crust; top with reserved crumb mixture. Set in oven with a baking sheet underneath to catch any filling that bubbles out of the pie while baking. Bake at 350° F. for 40-45 minutes, or until the filling is bubbly and the crust browns on top.

    Dutch Style Strawberry Rhubarb Pie
    Dutch Style Strawberry Rhubarb Pie

    Mixed Berry Shortcakes

    Mixed Berry Shortcakes

    These Mixed Berry Shortcakes are such a beautiful and delicious summer dessert. A fun way to enjoy all the summer berries is in a dessert, such as this shortcake. A classic dessert that is prepared in a unique way, in the jelly jars, to have a whole summertime feel to it!

    Mixed Berry Shortcakes with Bowl of Berries

    Shortcake desserts are one of my favorites! I love the combination of the fruit, the juices, shortcake and whipped topping all in one! For this recipe, Mixed Berry Shortcakes, what a fun way to celebrate so many types of berries that are ready for picking in the summer!

    I love taking my kids to local berry farms and picking fresh berries right from the plants. I think it sort of stems back to when I was growing up too, my mom and grandma took us kids to the berry farms to pick often. Of course, it’s always fun to taste a few while you’re picking!

    For this recipe, I am using strawberries, blueberries, blackberries and raspberries, for the mixed berries. They are mixed with just a little sugar and lemon juice to be slightly sweeter for our dessert.

    The shortcake is made from scratch, dense with a sweet flavor, that really soaks up the delicious juices from the berries.

    This Mixed Berry Shortcake is paired with whipped topping layers to really finish off the dessert!

    Preparing these Mixed Berry Shortcakes in jelly jars really gives a fun unique feel to dessert and is perfect for summer picnics! Made to perfection showing all the delicious layers of the bright mixed berries, the dense shortcake and the fluffy whipped topping. Your mouth will be watering just looking at them! So good!

    Mixed Berry Shortcake



    • 1 1/2 C. all-purpose flour

    • 1/4 C. granulated sugar
    • 1 tsp. Clabber Girl Baking Powder
    • 1/4 tsp. Clabber Girl Baking Soda
    • 1/4 tsp. salt
    • 1/3 C. butter, cold and cut into cubes
    • 1/2 C. plain yogurt
    • 3 Tbsp. milk
    • 1 lg. egg
    • 1/2 tsp. vanilla extract
    • Coarse sugar sprinkled on top

    Mixed Berries:

    • 1 pt. strawberries, cut and hulled
    • 1 pt. blueberries
    • 1 pt. raspberries
    • 1 pt. blackberries
    • 1/3 C. sugar
    • 1 tsp. lemon juice
    • Whipped topping


    In a stand mixer, add the flour, sugar, baking powder, baking soda and salt and mix together until well blended. 

    Add the cubed butter to the mixer bowl and mix into the flour mixture. 

    In a small bowl, add the plain yogurt, milk, egg and vanilla. Mix the wet ingredients together until well blended. 

    Add the yogurt mixture to the flour/butter mixture in the stand mixer gradually and mix together on low speed until everything is blended well together. 

    Line a baking pan with parchment paper and using a large scoop, portion out the dough for the shortbread. One scoop of dough from the large scoop, make a nice size shortbread for jelly jars. 

    Bake shortcakes at 400° F. for 18 minutes or until golden. Remove and place on cooling rack to cool completely.

    While the shortcakes are baking, prepare the berries. Place the berries all together in a small bowl and add the sugar and lemon juice. Stir together well. Let sit while the shortcakes bake and cool completely, the berries will start to release their juices. 

    When the shortcakes are cooled, it is time to prepare the mixed berry shortcakes in the jelly jars. 

    Cut each shortcake in half. I did have to trim down each half slightly to fit better into the jar. I saved the trimmings for the middle layer. 

    Add the whipped topping to a piping bag to add it to the mason jar. You can also use a Ziplock bag and cut the tip off to pipe it out of the bag. 

    Layer the shortcake, mixed berries, and whipped topping in the jelly jars and then add additional berries and whipped topping to the very top of the dessert. 

    Recipe makes 10 Mixed Berry Shortcakes in jelly sized jars. 

    Now that they’re all put together, let’s enjoy!

    Sweet and Sour Chicken

    This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a family favorite that so many people love. It’s so easy to make and so delicious! Skip the take-out and make this tasty recipe right at home. If you’re looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet and sour sauce, you’ll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and be requested often.

    This Sweet and Sour Chicken recipe starts out with breading the chicken pieces. Simply coating each piece in a mixture of flour and corn starch. Then dipping each piece in the egg. Then frying it to perfection.

    Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.

    The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It’s just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.

    This meal is a quick one if you’re needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite take-out meal right at home!

    Sweet and Sour Chicken 


    For the Chicken: 

    • 1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
    • 2 Tbsp. olive oil 
    • 3 Tbsp. all-purpose flour 
    • 3 Tbsp. Clabber Girl Corn Starch
    • 1 lg. egg
    • 1/4 tsp. black pepper
    • 1/3 C. green bell pepper, diced 
    • 1/4 C. crushed pineapple 

    For the Sauce: 

    • 3/4 C. granulated sugar
    • 1/2 C. white distilled vinegar
    • 1/3 C. ketchup 
    • 1 Tbsp. soy sauce
    • 1 tsp. garlic powder
    • 1 Tbsp. Clabber Girl Corn Starch


    In a medium bowl, add the flour and corn starch and stir to combine. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with remaining chicken pieces so they are all coated. 

    In a large frying pan, heat the olive oil.

    In a small bowl, add the egg and pepper; stir to combine. Dip each flour/starch coated piece of chicken into the egg mixture and coat well. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes and reaches an internal temperature of 165° F. Once cooked, remove the chicken and drain on paper towels.

    In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to soften, stirring regularly. 

    In the meantime, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes to thicken. 

    Combine the cooked chicken, sauce, and the peppers/pineapple mixture and mix together. Serve over cooked rice and with steamed vegetables for a complete meal.