Sweet and Sour Chicken Recipe
Mastering sweet and sour chicken at home allows you to enjoy a restaurant-quality meal with fresh ingredients and customisable flavours.
Ingredients
- 500 g Chicken Breast or Thighs boneless and skinless, cut into bite-sized pieces
- Cornflour Cornstarch: 75g (½ cup), for coating the chicken
- Plain Flour All-Purpose Flour: 50g (⅓ cup), for extra crispiness
- 2 large Eggs beaten, to help the flour stick to the chicken
- 1/2 tsp Salt & Black Pepper for seasoning the coating
- Vegetable Oil or Sunflower Oil: 500ml for deep frying (adjust if using an air fryer or oven)
- 4 tbsp Ketchup for sweetness and a rich red colour
- Rice Vinegar or White Vinegar: 3 tbsp, for tanginess and acidity
- 2 tbsp Light Soy Sauce for umami depth
- Sugar White or Brown: 3 tbsp, to balance the acidity of the vinegar
- 4 tbsp Pineapple Juice for natural sweetness (use juice from canned pineapple or fresh)
- 1 tbsp Cornflour Slurry to thicken the sauce
- 50 ml Water to adjust the sauce consistency
- Garlic Minced: 1 tsp, finely chopped, for an aromatic boost
- Ginger Minced: 1 tsp, finely grated, for warmth and depth
- 1 Red Bell Pepper chopped into chunks
- 1 Green Bell Pepper chopped into chunks
- 150 g Pineapple Chunks around 1 cup, fresh or canned, drained
- Spring Onions Optional: 1-2, finely sliced, for garnish
- Sesame Seeds Optional: 1 tsp, for extra texture and flavour
Instructions
- Cut 500g of chicken into bite-sized pieces.500 g Chicken Breast or Thighs
- Coat in cornflour and plain flour mixture, then dip in egg wash.Cornflour, Plain Flour, 2 large Eggs
- Heat vegetable oil to 175°C (350°F).Vegetable Oil or Sunflower Oil: 500ml
- Fry coated chicken for 3-4 minutes until golden brown.
- Mix ketchup, vinegar, soy sauce, sugar, and pineapple juice in a bowl.4 tbsp Ketchup, Rice Vinegar, 2 tbsp Light Soy Sauce, Sugar
- Heat a pan with 1 tsp oil, then add the sauce mixture.1/2 tsp Salt & Black Pepper, 1 tbsp Cornflour Slurry, 50 ml Water, Garlic, Ginger, 150 g Pineapple Chunks, Spring Onions, Sesame Seeds
- Simmer for 2 minutes, then add the cornflour slurry to thicken.
- Add bell peppers and pineapple to the sauce.4 tbsp Pineapple Juice, 1 Red Bell Pepper, 1 Green Bell Pepper
- Stir in the crispy chicken and coat evenly.
- Serve immediately with steamed rice or noodles.