Description
My first taste of sweet and sour chicken came from a little Chinese takeaway when I was newly married. It was our Friday night treat. Years later, I wanted to recreate that magic at home—crispy chicken, vibrant veggies, and that unforgettable tangy-sweet sauce. This recipe hits all the right notes and brings back delicious memories every time. Share it with someone you love cooking for!
Ingredients
For the Chicken:
5 tbsp vegetable oil
2 eggs, lightly beaten
3 tbsp cornflour (cornstarch)
90g (¾ cup) plain flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 skinless chicken breasts, cut into bite-size chunks
For the Sauce:
1 tbsp vegetable oil
1 large onion, chopped into chunks
1 red pepper, chopped
1 green pepper, chopped
2 garlic cloves, crushed
1 tsp minced ginger
150ml (⅔ cup) tomato ketchup
2 tbsp malt vinegar
6 tbsp dark brown muscovado sugar
475g (17 oz) canned pineapple chunks in juice
To Serve:
Egg fried rice or boiled rice
1 tsp sesame seeds (optional garnish)
Instructions
Mix the flours, salt, pepper, garlic salt, and paprika in a bowl. Dip the chicken into the beaten egg, then into the flour mix.
Heat oil in a large pan. Fry chicken in batches until golden and crispy. Remove and set aside.
In a clean pan, add 1 tbsp oil and sauté onion, peppers, garlic, and ginger for 3-4 minutes.
Add ketchup, vinegar, sugar, and pineapple with juice. Stir and simmer for 5 minutes.
Return chicken to the pan, mix well, and cook for 2-3 more minutes.
Serve hot with rice, sprinkle with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 520 per serving
- Sugar: 20g per serving
- Fat: 20g per serving
- Carbohydrates: 45g per serving
- Protein: 35g per serving