Sweet and Sour Chicken Recipe: Simple, Tasty & Family-Friendly

Sweet and sour chicken is a beloved dish that perfectly balances crispy, golden-fried chicken with a tangy, sweet, and glossy sauce.

This dish has become a staple in UK households and takeaways, thanks to its bold flavours and satisfying texture. While it may seem like a restaurant-exclusive meal, it’s surprisingly simple to make at home.

Whether you prefer a classic deep-fried version or a healthier alternative, this guide will help you achieve the perfect sweet and sour chicken with step-by-step instructions and expert tips.

What Is a Sweet and Sour Chicken Recipe?

Sweet and sour chicken is a classic Chinese-inspired dish known for its crispy battered chicken coated in a tangy-sweet sauce.

It combines elements of traditional Chinese cooking with Western adaptations, making it a popular takeaway option in the UK.

Origin and Popularity

Sweet and sour dishes date back to ancient Chinese cuisine, originating from Cantonese cooking. The dish gained international popularity when Chinese immigrants introduced it to Western countries, modifying it to suit local tastes.

Why People Love It?

• Balanced Flavour: The perfect blend of sweetness from sugar and tanginess from vinegar.
• Crispy & Saucy: The contrast between the crispy chicken and sticky sauce enhances the experience.
• Versatile Dish: It can be served with rice, noodles, or even eaten alone.

Whether you’re looking to recreate your favourite Chinese takeaway at home or trying an easy homemade meal, this recipe ensures a delicious, restaurant-quality result.

What Are the Ingredients Needed for Sweet and Sour Chicken Recipe?

Here’s a detailed list of ingredients for making authentic sweet and sour chicken at home, including specifications for the best results.

For the Chicken

For the Sweet and Sour Sauce

For the Vegetables & Garnish

What Is the Step-by-Step Process for Cooking Sweet and Sour Chicken?

1. Prepare the Chicken

• Cut 500g of chicken into bite-sized pieces.
• Coat in cornflour and plain flour mixture, then dip in egg wash.

2. Fry the Chicken

• Heat vegetable oil to 175°C (350°F).
• Fry coated chicken for 3-4 minutes until golden brown.
• Drain and set aside.

3. Make the Sweet and Sour Sauce

• Mix ketchup, vinegar, soy sauce, sugar, and pineapple juice in a bowl.
• Heat a pan with 1 tsp oil, then add the sauce mixture.
• Simmer for 2 minutes, then add the cornflour slurry to thicken.

4. Combine Everything

• Add bell peppers and pineapple to the sauce.
• Stir in the crispy chicken and coat evenly.

5. Serve & Enjoy

• Serve immediately with steamed rice or noodles.

How Can You Make Crispy Chicken for Sweet and Sour Dishes?

Achieving the perfectly crispy chicken is crucial for authentic sweet and sour chicken.

Battering & Frying Techniques

Coating the Chicken:

• Dredge chicken pieces in cornflour and plain flour mix.
• Dip into beaten eggs to create a binding layer.
• Coat again in flour mixture for extra crispiness.

Frying for Maximum Crunch:

• Heat oil to 175°C (350°F) before frying.
• Fry in small batches to prevent overcrowding.
• Cook for 3-4 minutes or until golden brown.
• Drain on a wire rack (not paper towels) to retain crispiness.

Why Does This Method Work?

• The double coating ensures extra crunch.
• Frying in hot oil prevents sogginess.
• Draining properly keeps the coating crisp.

This technique guarantees a crispy exterior while keeping the chicken juicy inside.

Can You Make Sweet and Sour Chicken Without Deep Frying?

Yes! If you’re looking for a healthier alternative to deep frying, you can still achieve crispy, delicious chicken using an air fryer or oven. Both methods significantly reduce oil usage while maintaining a crunchy texture.

Air Fryer Method

• Preheat the air fryer to 200°C (400°F).
• Lightly coat the chicken pieces with cornflour and a small amount of oil spray.
• Place the chicken in a single layer in the air fryer basket.
• Cook for 12-15 minutes, shaking the basket halfway through for even crispiness.

Oven-Baked Method

• Preheat the oven to 220°C (425°F).
• Line a baking tray with parchment paper and lightly grease it.
• Coat the chicken in cornflour and egg, then arrange it on the tray.
• Bake for 25 minutes, turning the pieces halfway through to ensure even cooking.

Both methods create crispy and golden chicken without the excess oil from deep frying, making them perfect for a healthier homemade version of sweet and sour chicken.

How Can You Make This Dish Gluten-Free or Low-Carb?

If you’re following a gluten-free or low-carb diet, you can easily tweak this recipe to suit your needs without compromising on taste.

For a Gluten-Free Version

• Use gluten-free cornflour for coating the chicken.
• Replace soy sauce with tamari or coconut aminos, which are naturally gluten-free.
• Check labels on ketchup and vinegar, as some brands may contain hidden gluten.

For a Low-Carb Option

• Substitute sugar with honey, stevia, or erythritol to lower the carb content in the sauce.
• Use almond flour or crushed pork rinds instead of cornflour for coating the chicken.
• Avoid pineapple or reduce the quantity to minimise sugar content.

With these simple swaps, you can enjoy a healthier, guilt-free version of this beloved dish.

Nutritional Information for Sweet and Sour Chicken

Here’s the approximate nutritional breakdown per serving (based on a recipe serving 4 people).

Nutrient	Amount Per Serving
Calories	480 kcal
Protein	30g
Carbohydrates	55g
Sugars	18g
Fat	15g
Saturated Fat	2.5g
Cholesterol	120mg
Sodium	850mg
Fibre	3g

Note: Nutritional values may vary depending on ingredient brands, portion sizes, and cooking methods (deep-frying vs. air-frying).

What Are the Best Side Dishes to Serve with Sweet and Sour Chicken?

Pairing sweet and sour chicken with the right side dish enhances the flavours and completes the meal.

Classic Options

• Steamed Jasmine Rice: The neutral flavour of fluffy white rice balances the sweet, tangy sauce.
• Egg Fried Rice: Adds an extra layer of savoury taste and texture.

Alternative Pairings

• Stir-Fried Vegetables: A mix of broccoli, carrots, and baby corn complements the dish while keeping it light.
• Noodles: Egg noodles or chow mein-style noodles are a great way to soak up the extra sauce.
• Cauliflower Rice: A low-carb alternative that pairs well with the bold flavours of the dish.

No matter which side you choose, these options create a complete and satisfying meal.

How Do You Store and Reheat Leftover Sweet and Sour Chicken?

If you have leftovers, proper storage and reheating will help maintain the dish’s flavour and texture.

Storage Tips

• Allow the chicken and sauce to cool completely before storing.
• Store the chicken and sauce separately in airtight containers to prevent sogginess.
• Keep refrigerated for up to 3 days or freeze for up to 2 months.

Reheating Methods

• Pan Method (Best Option): Heat a pan on medium heat, add the chicken, and stir-fry for a few minutes before adding the sauce.
• Oven Method: Bake at 180°C (350°F) for 10 minutes to restore crispiness.
• Microwave (Quickest Method): Heat in short bursts of 30 seconds, stirring in between. However, this method may make the chicken softer.

For best results, avoid microwaving, if you want to maintain the crispy texture.

What Are Common Mistakes to Avoid When Making Sweet and Sour Chicken?

Even though this dish is relatively simple, a few common mistakes can affect the final result. Here’s how to avoid them:

1. Overcrowding the Pan While Frying

• Placing too many pieces of chicken in the pan at once lowers the oil temperature, leading to soggy, oily chicken instead of crispy golden pieces.
• Solution: Fry in small batches and maintain an oil temperature of 175°C (350°F).

2. Skipping the Double Coating

• The double-coating process (flour-egg-flour) creates a crispier crust that holds up against the sauce.
• Solution: Ensure each piece is well-coated before frying for maximum crunch.

3. Using Too Much Vinegar in the Sauce

• Too much vinegar can make the dish overly sour and acidic.
• Solution: Stick to the recommended measurements and balance it out with sugar or pineapple juice.

By avoiding these mistakes, you can ensure your sweet and sour chicken turns out crispy, flavourful, and perfectly balanced every time.

Sweet and Sour Chicken Recipe Variations

Hong Kong Style Sweet and Sour Chicken Recipe Variation: Pineapple and Ginger

Difference: The addition of pineapple chunks and grated ginger gives the dish a tropical sweetness and spicy warmth that enhances the tangy sauce.

1. Slice the chicken breasts into bite-sized pieces and marinate in a mixture of soy sauce, cornstarch, and a little rice wine for 15 minutes.
2. For the sauce, mix vinegar, sugar, ketchup, and a pinch of salt in a pan. Add diced pineapple chunks and 1 tablespoon of grated fresh ginger.
3. Simmer the sauce over low heat for 5 minutes, allowing the pineapple to soften and the ginger to infuse the sauce.
4. Heat oil in a wok or deep fryer, and fry the marinated chicken pieces until golden and crispy.
5. Drain the fried chicken on a paper towel to remove excess oil.
6. Toss the crispy chicken in the pineapple and ginger sauce until evenly coated. Serve immediately, garnished with fresh coriander.
7. The pineapple adds natural sweetness while the ginger introduces a spicy kick, offering a more vibrant version of the classic dish.

Cantonese Style Sweet and Sour Chicken Recipe Variation: Star Anise and Hoisin

Difference: The introduction of star anise and hoisin sauce creates a more savory, aromatic sweet and sour flavour with a touch of sweetness and complexity.

1. Slice chicken breasts into bite-sized pieces and marinate in soy sauce, cornstarch, and a little sesame oil for 15 minutes.
2. In a wok, heat oil and sauté sliced garlic and onions until softened.
3. Add hoisin sauce, vinegar, sugar, and a pinch of salt, followed by one star anise. Stir to combine.
4. Simmer the sauce for 5-7 minutes, allowing the flavours to meld.
5. Fry the marinated chicken pieces in hot oil until golden and crispy, then drain excess oil on a paper towel.
6. Add the fried chicken to the sauce, stirring to coat the pieces evenly.
7. Serve with steamed rice, garnished with fresh spring onions and a sprinkle of sesame seeds. The star anise adds a distinct aromatic warmth while the hoisin sauce gives a richer, more complex flavour.

Slow Cooker Sweet and Sour Chicken Recipe Variation: Bell Peppers and Apples

Difference: The addition of bell peppers and apples in the slow cooker provides extra sweetness and crunch, creating a fresh twist on the traditional dish.

1. Cube the chicken breasts and place them in the slow cooker.
2. In a bowl, combine ketchup, vinegar, soy sauce, sugar, and a pinch of salt to form the sauce.
3. Dice bell peppers and apples into bite-sized pieces and add them to the slow cooker with the chicken.
4. Pour the sauce over the chicken and vegetables, making sure everything is evenly coated.
5. Set the slow cooker to low and cook for 4-6 hours until the chicken is tender and fully cooked.
6. Once cooked, stir everything together and adjust seasoning if needed.
7. Serve the dish over steamed rice or cauliflower rice for a lower-carb option. The apples add a fruity sweetness that complements the savory sauce, while the bell peppers provide a crunchy texture.

Hairy Bikers Sweet and Sour Chicken Recipe Variation: Balsamic Vinegar and Mushrooms

Difference: Using balsamic vinegar instead of regular vinegar and adding mushrooms brings a deeper, richer sweetness and a savory depth.

Instructions:

1. Slice chicken breasts into bite-sized pieces and coat them in cornstarch and a pinch of salt.
2. In a large pan, heat oil and sauté sliced garlic and mushrooms until they begin to soften.
3. Add balsamic vinegar, sugar, ketchup, and a pinch of black pepper to the pan, stirring to combine.
4. Simmer the sauce for 5 minutes to allow the balsamic vinegar to reduce slightly and thicken.
5. Fry the coated chicken pieces in hot oil until golden and crispy, then remove from the pan and set aside.
6. Add the fried chicken to the balsamic sauce, stirring to coat the chicken pieces.
7. Serve over steamed rice, garnished with freshly chopped parsley. The balsamic vinegar adds a sweet, tangy depth while the mushrooms enhance the savory richness of the dish.

Slimming World Sweet and Sour Chicken Recipe Variation: Stevia Sweetener and Cauliflower Rice

Difference: By using Stevia as a sweetener and serving the dish with cauliflower rice, this version is low-calorie and low-carb, making it a healthier alternative.

Instructions:

1. Slice chicken breasts into bite-sized pieces and marinate in soy sauce and cornstarch for 10-15 minutes.
2. In a pan, combine Stevia, vinegar, ketchup, soy sauce, and a pinch of salt to form the sweet and sour sauce.
3. Cook the sauce over medium heat until it thickens slightly, stirring occasionally.
4. While the sauce simmers, steam cauliflower rice until tender.
5. Fry the marinated chicken pieces in a pan until golden and crispy.
6. Toss the fried chicken in the sweet and sour sauce until evenly coated.
7. Serve the chicken over the cauliflower rice, garnished with fresh coriander. Using Stevia keeps the dish low in calories, while the cauliflower rice reduces the carb count.

Battered Sweet and Sour Chicken Recipe Variation: Lemon Zest in the Batter

Difference: Adding lemon zest to the batter provides a refreshing citrus note that complements the sweetness of the sauce and adds extra flavour to the crispy chicken.

Instructions:

1. In a bowl, mix flour, cornstarch, a pinch of salt, and lemon zest to form the batter.
2. Dip chicken pieces into the batter and fry them in hot oil until golden and crispy.
3. Prepare the sweet and sour sauce by combining ketchup, vinegar, sugar, and soy sauce in a pan, heating until the sugar dissolves.
4. Once the sauce is ready, remove it from the heat and adjust seasoning.
5. Toss the crispy chicken pieces in the sweet and sour sauce until evenly coated.
6. Serve the chicken on a plate with a sprinkle of fresh lemon zest and chopped spring onions.
7. The lemon zest in the batter adds a bright, zesty flavour that complements the tangy sauce and makes the dish even more refreshing.

Air Fryer Sweet and Sour Chicken Recipe Variation: Cashew Nuts

Difference: Adding roasted cashew nuts provides extra crunch and a nutty richness that pairs perfectly with the sweet and sour sauce.

Instructions:

1. Marinate chicken pieces in soy sauce, cornstarch, and a pinch of salt for 15 minutes.
2. Preheat the air fryer to 200°C (400°F).
3. Place the marinated chicken in the air fryer basket in a single layer and cook for 10-12 minutes, flipping halfway through, until golden and crispy.
4. In a separate pan, prepare the sweet and sour sauce by combining ketchup, vinegar, sugar, and soy sauce.
5. Once the chicken is cooked, toss it in the sweet and sour sauce, making sure each piece is evenly coated.
6. Garnish with roasted cashew nuts before serving.
7. The cashews add an extra crunch and rich flavour that contrasts beautifully with the crispy chicken and tangy sauce.

Mary Berry Sweet and Sour Chicken Recipe Variation: Fresh Mango

Instructions:

Difference: Adding fresh mango chunks brings a fruity sweetness that balances the tangy sauce and adds a tropical flair.

1. Slice chicken breasts into bite-sized pieces and coat with a mixture of cornstarch, soy sauce, and a pinch of salt.
2. In a pan, heat oil and sauté sliced garlic until fragrant, then add sugar, vinegar, ketchup, and soy sauce to form the sauce.
3. Simmer the sauce for 5 minutes, allowing it to thicken.
4. Cube fresh mango and add it to the sauce just before serving to keep it fresh.
5. Fry the coated chicken pieces until golden and crispy.
6. Toss the fried chicken in the sweet and sour sauce with the mango chunks.
7. Serve over rice, garnished with fresh coriander. The mango adds a juicy sweetness that enhances the tangy sauce and makes the dish more vibrant.

BBC Good Food Sweet and Sour Chicken Recipe Variation: Brown Sugar and Chili Flakes

Difference: Replacing white sugar with brown sugar and adding chili flakes introduces a deeper sweetness and a mild heat to the dish.

Instructions:

1. Slice chicken breasts into bite-sized pieces and coat with cornstarch, then fry until golden and crispy.
2. In a saucepan, combine brown sugar, vinegar, ketchup, soy sauce, and chili flakes. Simmer until the sauce thickens.
3. Adjust seasoning to taste, adding more chili flakes if desired for extra heat.
4. Once the chicken is fried, toss it in the sweet and sour sauce.
5. Stir to coat the chicken pieces evenly with the sauce.
6. Serve with steamed rice and garnish with fresh herbs.
7. The brown sugar creates a richer, caramelized sweetness, while the chili flakes add a slight heat, giving the dish a more complex flavour.

Peking Style Sweet and Sour Chicken Recipe Variation: Hoisin and Garlic

Difference: Adding hoisin sauce and garlic gives the dish a more savory, rich depth of flavour while still maintaining the sweet and sour balance.

Instructions:

1. Cube chicken breasts and marinate them in soy sauce and cornstarch for 15 minutes.
2. In a pan, heat oil and sauté garlic until fragrant.
3. Add hoisin sauce, vinegar, sugar, and a splash of soy sauce, stirring to combine.
4. Simmer the sauce for 5 minutes to allow the hoisin and garlic to infuse.
5. Fry the marinated chicken pieces until golden and crispy.
6. Toss the crispy chicken in the hoisin sauce mixture.
7. Serve with rice, garnished with sliced spring onions. The hoisin sauce brings a savory depth, and the garlic enhances the overall richness of the dish.

Tesco Sweet and Sour Chicken Recipe Variation: Cucumber and Celery

Difference: Adding finely chopped cucumber and celery introduces a fresh, crunchy texture and a mild, refreshing flavour that balances the richness of the sweet and sour sauce.

Instructions:

1. Cube chicken breasts into bite-sized pieces and coat with cornstarch, then fry until golden and crispy.
2. In a pan, combine vinegar, sugar, ketchup, and soy sauce to create the sweet and sour sauce.
3. Add finely chopped cucumber and celery to the sauce during the last few minutes of cooking to allow them to soften slightly without losing their crunch.
4. Adjust the seasoning and add a pinch of salt if necessary.
5. Toss the fried chicken in the sauce and mix to coat evenly.
6. Serve the dish with steamed rice or noodles, garnished with fresh coriander and extra cucumber and celery on top.
7. The cucumber and celery add a crisp and refreshing contrast to the sweet and sour sauce, making the dish lighter and more texturally interesting.

Gok Wan Sweet and Sour Chicken Recipe Variation: Lemongrass

Difference: Adding fresh lemongrass to the sauce brings an aromatic citrus note, elevating the dish with a fragrant, refreshing twist.

Instructions:

1. Slice chicken breasts into bite-sized pieces and marinate them in soy sauce, cornstarch, and a pinch of salt for about 15 minutes.
2. In a saucepan, crush two stalks of fresh lemongrass and sauté them with garlic until fragrant.
3. Add vinegar, sugar, soy sauce, and ketchup to the pan and simmer the sauce for 10 minutes to allow the lemongrass to infuse.
4. Fry the marinated chicken pieces until golden and crispy.
5. Once the chicken is cooked, toss it in the sweet and sour sauce, making sure each piece is evenly coated.
6. Serve with jasmine rice, garnished with freshly chopped cilantro or Thai basil.
7. The lemongrass adds a fresh, citrusy fragrance to the dish, enhancing the sweet and sour flavours with a unique, aromatic lift.

Taming Twins Sweet and Sour Chicken Recipe Variation: Carrot Julienne

Difference: Adding julienned carrots introduces a touch of sweetness and adds a colorful, crunchy texture to the dish.

Instructions:

1. Cut chicken breasts into bite-sized pieces and coat them in cornstarch. Fry the chicken until golden and crispy.
2. Prepare the sweet and sour sauce by mixing vinegar, sugar, ketchup, soy sauce, and a pinch of salt in a pan.
3. Add julienned carrots to the sauce and simmer for 5 minutes to allow them to soften slightly while retaining some crunch.
4. Adjust the seasoning of the sauce to your taste, adding more sugar or vinegar as needed.
5. Toss the crispy chicken pieces in the sauce and carrots, stirring gently to coat evenly.
6. Serve over rice or noodles, garnished with fresh coriander.
7. The julienned carrots provide a mild sweetness and an extra crunch, adding both flavour and visual appeal to the dish.

Marks and Spencer Sweet and Sour Chicken Recipe Variation: Pomegranate Seeds

Difference: Fresh pomegranate seeds add a burst of juicy sweetness and a pop of color that contrasts beautifully with the tangy sauce.

Instructions:

1. Slice chicken breasts into bite-sized pieces and coat them in cornstarch before frying until golden and crispy.
2. In a pan, mix vinegar, sugar, ketchup, soy sauce, and a pinch of salt to create the sauce.
3. Simmer the sauce for a few minutes to allow the flavours to meld and thicken.
4. Once the sauce is ready, toss the fried chicken pieces in the sauce until well coated.
5. Just before serving, sprinkle fresh pomegranate seeds over the chicken for added sweetness and texture.
6. Serve with steamed rice and a garnish of fresh cilantro or parsley.
7. The pomegranate seeds bring a burst of tart sweetness and color, creating a striking contrast against the deep, savory sauce.

Hairy Dieters Sweet and Sour Chicken Recipe Variation: Zucchini

Difference: Adding zucchini helps bulk up the dish with a low-calorie vegetable that absorbs the sweet and sour sauce, making it more filling and healthy.

Instructions:

1. Slice chicken breasts into bite-sized pieces and marinate in soy sauce and cornstarch for 15 minutes.
2. In a pan, sauté sliced zucchini with garlic and a little olive oil until softened.
3. Add vinegar, sugar, ketchup, and soy sauce to the pan and simmer for 5-7 minutes.
4. Fry the marinated chicken pieces until golden and crispy, then add them to the sauce and zucchini.
5. Stir everything together and let it cook for an additional 2-3 minutes for the flavours to combine.
6. Serve the sweet and sour chicken with steamed rice or cauliflower rice for a low-carb option.
7. The zucchini absorbs the sauce, providing a lighter, more vegetable-filled dish that keeps the meal nutritious and filling.

Sainsbury’s Sweet and Sour Chicken Recipe Variation: Tamarind Paste

Difference: Adding tamarind paste to the sauce introduces a rich, tangy, and slightly sour complexity that enhances the dish’s overall depth of flavour.

Instructions:

1. Slice chicken breasts into bite-sized pieces and coat them in cornstarch. Fry the chicken until golden and crispy.
2. In a saucepan, combine vinegar, sugar, ketchup, soy sauce, and a tablespoon of tamarind paste. Stir to combine and simmer for 5-7 minutes.
3. Adjust the sweetness and sourness to your taste by adding more tamarind or sugar as needed.
4. Add the fried chicken pieces to the tamarind sauce and toss to coat evenly.
5. Allow the chicken to simmer in the sauce for 2-3 minutes to absorb the flavours.
6. Serve the dish with rice and garnish with fresh cilantro or mint.
7. The tamarind paste adds a rich, tangy complexity to the sauce, giving the dish a more authentic, deep flavour.

Jamie Oliver Sweet and Sour Chicken Recipe Variation: Fresh Coriander

Difference: Adding fresh coriander at the end provides a burst of herbaceous flavour that cuts through the sweetness of the sauce, making the dish more refreshing.

Instructions:

1. Slice chicken breasts into bite-sized pieces and coat them in cornstarch before frying until golden and crispy.
2. In a pan, mix vinegar, sugar, ketchup, soy sauce, and a pinch of salt to create the sweet and sour sauce.
3. Simmer the sauce for a few minutes to allow the flavours to meld.
4. Once the chicken is cooked, toss it in the sauce until evenly coated.
5. Serve the chicken over rice, garnished with fresh coriander leaves and a squeeze of lime juice.
6. The fresh coriander adds a refreshing and aromatic note, balancing the sweetness of the sauce and enhancing the overall flavour.
7. The coriander elevates the dish, giving it a burst of freshness that complements the rich sweet and sour sauce.

Gousto Sweet and Sour Chicken Recipe Variation: Fresh Mint and Lime

Difference: Adding fresh mint and lime juice gives the dish a vibrant, fresh kick that contrasts with the sweet and sour sauce, adding a lively flavour.

Instructions:

1. Slice chicken breasts into bite-sized pieces and coat them in cornstarch. Fry the chicken until golden and crispy.
2. Prepare the sweet and sour sauce by mixing vinegar, sugar, ketchup, soy sauce, and a splash of lime juice.
3. Simmer the sauce for a few minutes to allow the flavours to combine and thicken slightly.
4. Toss the fried chicken pieces in the sauce, stirring to coat evenly.
5. Just before serving, add a handful of freshly chopped mint and a squeeze of lime juice.
6. Serve over rice or noodles, garnished with more fresh mint leaves.
7. The fresh mint and lime add an exciting, aromatic freshness that cuts through the sweetness, creating a more vibrant, zesty dish.

These variations add unique elements like fresh herbs, fruit, and spices, making each version of sweet and sour chicken a fresh take on the classic dish while keeping the core flavours intact.

Conclusion

Mastering sweet and sour chicken at home allows you to enjoy a restaurant-quality meal with fresh ingredients and customisable flavours.

From achieving the perfect crispy coating to preparing a flavourful, well-balanced sauce, this dish is a crowd-pleaser that pairs beautifully with rice or noodles.

Plus, with options for healthier, gluten-free, or low-carb variations, it can suit different dietary preferences. Whether it’s for a weeknight dinner or a special occasion, this recipe guarantees a delicious and satisfying meal every time.

FAQs About Sweet and Sour Chicken

Can I make sweet and sour chicken without pineapple?

Yes! While pineapple adds natural sweetness, you can replace it with mango, apple, or a splash of orange juice for a similar flavour balance.

How can I thicken the sweet and sour sauce?

If your sauce is too thin, mix 1 teaspoon of cornflour with 2 tablespoons of water and stir it into the simmering sauce until it thickens.

What oil is best for frying sweet and sour chicken?

Use neutral oils with a high smoke point, such as vegetable oil, sunflower oil, or peanut oil, to ensure crispy and evenly fried chicken.

Can I use pre-cooked or rotisserie chicken for this recipe?

Yes, but the texture will differ. Toss pre-cooked chicken in the sauce without frying, or lightly pan-fry to add some crispiness.

What can I use instead of cornflour for coating?

If you don’t have cornflour, you can use potato starch, rice flour, or even plain flour, though the texture may vary slightly.