Sweet and Sour Chicken

Crispy fried chicken pieces tossed in a tangy-sweet sauce with peppers and pineapple — a takeaway favourite made at home.

Ingredients

• 600g chicken breast, cut into bite-sized chunks
• 100g cornflour
• 50g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp white pepper
• 150ml cold sparkling water (or cold water)
• 750ml vegetable oil, for deep frying
• 150ml pineapple juice (from the tin)
• 4 tbsp rice vinegar
• 3 tbsp tomato ketchup
• 3 tbsp caster sugar
• 2 tbsp light soy sauce
• 1 tbsp cornflour mixed with 2 tbsp cold water (for the sauce)
• 1 tbsp vegetable oil (for the stir-fry)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 200g tinned pineapple chunks, drained
• 2 spring onions, sliced, to serve
• 1 tsp sesame seeds, to serve (optional)

Instructions

1. Make the batter: whisk the cornflour, plain flour, baking powder, salt and white pepper in a large bowl. Gradually whisk in the cold sparkling water until you have a smooth, thick batter.
2. Coat the chicken: pat the chicken chunks dry, then toss them through the batter until fully coated.
3. Heat the oil: pour the vegetable oil into a deep wok or heavy saucepan and heat to 175°C — a cube of bread should sizzle and turn golden in about 30 seconds.
4. Fry the chicken in batches: lower a few battered pieces into the hot oil and fry for 4–5 minutes, turning occasionally, until deep golden and crisp. Drain on a wire rack and repeat with the remaining chicken.
5. Mix the sauce: whisk the pineapple juice, rice vinegar, ketchup, sugar and soy sauce in a bowl until the sugar dissolves.
6. Stir-fry the vegetables: heat 1 tbsp oil in a clean wok over a high heat. Add the peppers and onion and stir-fry for 2–3 minutes until just tender. Add the pineapple chunks and toss for 1 minute.
7. Add the sauce: pour the sauce mixture into the wok and bring to a simmer. Give the cornflour slurry a quick stir, drizzle it in and simmer for 1–2 minutes until thick and glossy.
8. Combine: add the crispy chicken to the wok and toss quickly to coat every piece in the glossy sauce — work fast so the coating stays crisp.
9. Serve immediately over steamed jasmine rice, scattered with spring onions and sesame seeds.

Recipe Notes

Nutrition

Nutrition values are estimates per serving.

Frequently Asked Questions