Sweet and Sour Chicken

Sweet and Sour Chicken, one of the heavyweights of the Chinese takeaway world. But forget soggy chicken in a box - the very best sweet and sour chicken dishes should strike just the right balance between tender chicken and sticky deliciousness.

Sweet and Sour Chicken


For the chicken

200 g fresh Pineapple chunks
2 skinless Chicken Breasts. cut in to about 6-8 equal chunks
2 Tbsp Sunflower Oil
1 Onion, cut into wedges
1 Red Pepper, deseeded and chopped
1 Green Pepper, deseeded and chopped
1 Yellow Pepper, deseeded and chopped
1 Tbsp cornflour
6 Spring Onions, diagonally sliced

For the sauce

1 Tbsp Cornflour
300ml fresh Pineapple Juice
3 Garlic cloves, crushed
25g fresh root Ginger, peeled and finely grated
1 Tbsp Dark Soy Sauce
2 Tbsp White Wine Vinegar
2 Tbsp soft Light Brown Sugar
3 Tbsp Tomato Ketchup
1 pinch dried Chilli flakes
Freshly ground Black Pepper


To make the sauce
Put the Cornflour in a small bowl and stir in two tablespoons of Pineapple Juice until smooth
Put the remaining Pineapple Juice in a separate bowl and stir in the Garlic, Ginger, SoySauce, Vinegar, Brown Sugar, Tomato Ketchup and Chilli flakes until thoroughly combined
Set aside.
Heat the oil in a large non-stick frying pan or wok and stir-fry the Onion and Peppers for five minutes over a high heat
In a bowl coat the chicken in the cornflour and add to the pan
Stir-fry until very lightly coloured on all sides
Add the Pineapple and Sweet and Sour sauce to the pan with the Chicken and bring to a simmer over a medium heat
Cook for 5-6 minutes, stirring regularly until the Chicken is cooked through and the pineapple is hot
Stir in the Cornflour and Pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the Chicken and Vegetables until nicely coated
Sprinkle with sliced Spring onions
Serve hot.