We love eating this sweet and sour with salt and pepper chips! Click here to view my salt and pepper chips recipe. 

How To Make Restaurant Style Sweet & Sour Chicken At Home

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1. Chop the chicken breast into bite-sized pieces and place into a bowl with light soy sauce

2. Mix until coated then place into the fridge, covered in foil or cling film  

3. Roughly chop peppers and onions 

4. Heat oil in a large, non-stick pan

5. then add the chopped peppers and onions 

6. Fry, stirring often

7. Then add cornflour 

8. Mix until coated 

9. Then add the tinned pineapple – both the chunks and the juice

10. Stir to combine 

11. Then add the ketchup

12. And garlic paste

13. Then the rice vinegar

14. And oyster sauce

15. Stir to combine

16. Then bring to a boil 

17. Taste the sauce – and add the amount of honey you’d like (this depends on how sweet you like the dish) I usually add between 1 – 2 tbsp 

18. Once the sauce is sweetened and thick, turn off the heat and set aside

19. To a bowl add the cornflour

20. Add the marinated chicken breast

21. Toss to coat

22. Heat oil in a large non-stick pan

23. Add the chicken 

24. Fry for 5 minutes then flip to cook the other side 

25. Fry until cooked through then transfer to a piece of kitchen roll to soak off any access oil

26. Add the cooked chicken to the sweet & sour sauce you prepared

Then toss to evenly coat the chicken in the sauce – and serve with your favourite sides, such as fried rice or salt and pepper chips. 

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Yield: 2 People

Sweet & Sour Chicken

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Takeaway style Chinese Sweet & Sour Chicken recipe. Sweetened with tinned pineapple.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• Oil (Vegetable, sunflower, groundnut or rapeseed)

For The Battered Chicken

• 2 Chicken Breasts
• 2 Tbsp Soy Sauce
• 3 Tbsp Cornflour

For The Sauce

• 1 Onion
• 2 Bell Peppers
• 1 Tsp Cornflour
• 1 Tin of Chopped Pineapple (In juice or syrup)
• 2 Tbsp Rice Vinegar
• 4 Tbsp Ketchup
• 2 Tbsp Oyster Sauce
• 1-2 tbsp honey
• 1 Tsp Garlic Paste / Crushed Garlic

Instructions

1. Cut the chicken breast into bite-sized pieces
2. Mix with soy sauce and put in the fridge to chill whilst you make the sauce
3. Roughly chop the peppers and onions into bite-sized pieces
4. Heat 1 tsp oil in a large, non-stick pan
5. Add the peppers and onions and fry on medium heat for a couple of minutes
6. Add 1 tsp of cornflour and stir to coat the chicken and peppers
7. Then add the tinned pineapple and juice - stir
8. Next, add the ketchup, rice vinegar, oyster sauce and garlic paste
9. Stir to coat and bring to a simmer
10. Taste - then decide if you want to add 1 or 2 tbsp of honey, depending how sweet you like your sauce
11. Simmer for a couple of minutes then remove from the heat and set aside
12. Take the chicken out of the fridge, and place the marinated chicken in a bowl of 3 tbsp cornflour
13. Toss the chicken until coated - if you need to add more cornflour, do so
14. Heat a large, non-stick pan with oil - until the pan has a shallow layer of oil
15. Heat to a medium, then add the coated chicken
16. Cook the chicken for 5 minutes on each side - or until the batter is crisp and meat white inside
17. Remove the chicken from the oil and drain any excess oil on a piece of kitchen roll
18. Add the cooked chicken to the prepared sweet & sour sauce and serve with your favourite sides

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 532Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCarbohydrates 64gFiber 3gSugar 49gProtein 41g