Sweet and Sour Chicken

A Chinese Favourite!



Prep time

10 minutes

Cook time

20 minutes

Homemade crispy sweet and sour chicken with a better than takeout sauce made from store cupboard ingredients!



for the chicken:

100ml vegetable oil
2 medium eggs, beaten
3 tbsps cornflour
100g plain flour
2 tsps paprika
½ salt
½ black pepper

chicken breasts, cut into bit sized pieces

for the sauce:
1 tbsp vegetable oil
1 large white onion, cut into chunks
1 red pepper, cut into chunks
1 green pepper, cut into chunks
2 tsps garlic granules
150ml tomato ketchup
2 tbsps white vinegar
6 tbsps brown muscovado sugar
475 tin pineapple chunks in juice


  1. Heat the 100ml oil in a large pan untill hot.
  2. While the oil is heating, place the egg in one shallow bowl and the cornflour in another. Then in another add the plain flour, paprika, salt and pepper and mix together.
  3. Next dredge the chicken peices in the cornflour, followed by the egg then finally coat in the seasoned flour. Once all are done add to the hot oil in batches and cook for around 5 minutes – untill chicken is golden brown and cooked through out. Remove from the pan and place on a plate lined with kitchen roll to soak up any excess oil, leave to one side.
  4. Now start the sauce – in a large frying pan/wok on a medium heat add the vegetable oil – once hot add the onions and peppers, cook untill starting to soften – Season with the garlic granules.
  5. Once softened add in the tomato ketchup, vinegar, sugar and the tinned pineapple (including the juice) and stir everyting together. Bring to a simmer and allow to cook for around 15 minutes untill slightly thickened.
  6. Now transfer the cooked chicken to the pan with the sauce and toss to make sure its fully coated then serve.

Chef’s tips

Serve with egg fried rice and a sprinkling of sesame seeds! 

For a veggie alternative try using mushrooms instead of the chicken.


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