×

Sweet and Sour Chicken

  • Home » Sweet and Sour Chicken
Chinese Recipes Jeremy

Sweet and Sour Chicken

A classic Chinese-inspired dish that’s a firm favourite across the UK — crispy golden chicken coated in a vibrant, tangy sauce with peppers and pineapple

About This Recipe

Sweet and Sour Chicken is one of Britain’s most beloved Chinese takeaway dishes, but making it at home is surprisingly straightforward — and the results are far fresher and more flavourful than any takeaway box. The secret lies in a properly seasoned batter for the chicken and a sauce that achieves that perfect balance of sharp and sweet.

Serves: 4 Prep Time: 20 minutes Cook Time: 25 minutes Difficulty: Medium

Ingredients

For the Chicken

  • 500g boneless, skinless chicken breast, cut into bite-sized chunks
  • 1 tsp light soy sauce
  • 1 tsp Chinese rice wine or dry sherry
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • 1 egg, beaten
  • 4 tbsp cornflour
  • 4 tbsp plain flour
  • ½ tsp baking powder
  • Pinch of salt
  • Vegetable oil, for deep frying

For the Sweet and Sour Sauce

  • 4 tbsp tomato ketchup
  • 3 tbsp rice vinegar (or white wine vinegar)
  • 3 tbsp light brown sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 150ml pineapple juice (from the tin)
  • 1 tbsp cornflour mixed with 2 tbsp cold water (cornflour slurry)

For the Stir Fry

  • 1 tbsp vegetable oil
  • 1 red pepper, deseeded and cut into chunks
  • 1 green pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 medium onion, cut into wedges
  • 200g tinned pineapple chunks, drained (reserve the juice for the sauce)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, finely grated

Method

Step 1 — Marinate the Chicken

  1. Place the chicken chunks in a bowl
  2. Add the soy sauce, rice wine, garlic powder, and white pepper
  3. Mix well and leave to marinate for at least 15 minutes (longer if you have time — up to an hour in the fridge)

Step 2 — Make the Batter

  1. In a separate bowl, combine the cornflour, plain flour, baking powder, and salt
  2. Add the beaten egg and mix well
  3. Add cold water a tablespoon at a time until you have a thick batter that coats the back of a spoon
  4. Add the marinated chicken pieces and toss until fully coated

Step 3 — Mix the Sauce

  1. In a jug or bowl, combine the ketchup, rice vinegar, brown sugar, light soy sauce, dark soy sauce, and pineapple juice
  2. Stir until the sugar has dissolved
  3. Taste and adjust — add more vinegar for extra tanginess, more sugar for sweetness
  4. Set aside along with your prepared cornflour slurry

Step 4 — Fry the Chicken

  1. Heat vegetable oil in a deep pan, wok, or deep fat fryer to 175°C / 350°F
  2. Carefully lower the battered chicken pieces into the oil in small batches — don’t overcrowd the pan
  3. Fry for 4–5 minutes until golden, crispy, and cooked through
  4. Remove with a slotted spoon and drain on kitchen paper
  5. For extra crispiness, fry the chicken a second time for 1–2 minutes just before serving

💡 Tip: To check the oil is ready, drop a small amount of batter in — it should sizzle immediately and float to the surface

Step 5 — Cook the Vegetables

  1. Heat 1 tbsp of oil in a wok or large frying pan over high heat
  2. Add the garlic and ginger, stir fry for 30 seconds until fragrant
  3. Add the onion and peppers, stir fry for 2–3 minutes — you want them to retain a slight crunch
  4. Add the pineapple chunks and toss together

Step 6 — Make the Sauce

  1. Pour the sauce mixture into the wok with the vegetables
  2. Bring to a bubble over medium-high heat, stirring continuously
  3. Add the cornflour slurry gradually, stirring as you go
  4. Cook for 1–2 minutes until the sauce thickens and turns glossy
  5. Taste and adjust seasoning if needed

Step 7 — Bring It All Together

  1. Add the crispy chicken pieces to the wok
  2. Toss everything together quickly — don’t leave it too long or the chicken will lose its crispiness
  3. Serve immediately

Make It Your Own

  • 🌶️ Add heat — throw in a sliced red chilli or a dash of chilli flakes
  • 🦐 Use prawns instead of chicken for a lighter version
  • 🥦 Add vegetables — broccoli, baby corn, or mangetout work wonderfully
  • 🌱 Make it vegetarian — use firm tofu instead of chicken
  • 🍯 Adjust sweetness — swap brown sugar for honey for a richer flavour

Storage and Reheating

  • Fridge: Store sauce and chicken separately for up to 2 days
  • Freezer: The cooked sauce freezes well for up to 1 month; freshly fry the chicken when needed
  • Reheating: Re-crisp the chicken in an air fryer at 180°C for 3–4 minutes, heat the sauce separately, then combine

This recipe is perfect for Chinese New Year celebrations or any night when you’re craving a takeaway classic made fresh at home. Enjoy! 🥢

Tag

Post Comment