Sweet and Sour Chicken

This sweet and sour chicken recipe is made with delicious, tender pieces of chicken coated in a sweet, sticky homemade sauce. This recipe is made with simple, everyday ingredients and is an easy meal perfect for weeknights. Skip the takeaway and make this family-favourite at home instead!

Course Main Course

Cuisine Asian-Style

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 479kcal

Author Sally

Equipment

large frying pan

Ingredients

For the chicken:

600 grams chicken thigh fillets cut into 1.5-inch pieces
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
¼ cup cornflour/cornstarch
2 eggs
1 tablespoon peanut oil or canola oil for cooking

For the sweet and sour sauce:

⅓ cup tomato ketchup
2 tablespoons white vinegar
2 tablespoons brown sugar
1 tablespoon soy sauce
1 × 225 gram can pineapple pieces in juice juice reserved

Vegetables:

1-2 capsicums/bell peppers diced

To serve:

Cooked rice
Sesame seeds
Sliced spring onions

Instructions

In a small bowl, whisk together the tomato ketchup, vinegar, brown sugar, soy sauce, and the reserved pineapple juice. Set aside.
Place the chicken pieces in a large zip-lock bag or bowl. Add the onion powder, garlic powder, salt, pepper, and cornflour. Seal the bag (or stir in the bowl) and toss until the chicken is evenly coated.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. In a shallow bowl, whisk the eggs.
Working in batches, dip each chicken piece into the egg, letting any excess drip off, then place into the hot pan. Avoid overcrowding.
Fry the chicken for 2-3 minutes per side, until golden and crispy (it doesn’t need to be fully cooked yet). Transfer to a plate and repeat with the remaining chicken, adding more oil if needed.
Wipe out any excess oil from the pan. Return all the chicken to the pan along with the chopped capsicum and pineapple pieces. Pour over the prepared sauce and stir to coat.
Cover with a lid, reduce heat to medium-low, and cook for 7-8 minutes. Remove the lid and cook for another 2-3 minutes until the sauce is thick, sticky, and the chicken is cooked through.
Spoon the sweet and sour chicken over cooked rice. Sprinkle with sesame seeds and sliced spring onions.

Notes

Storage Instructions: allow the chicken to cool before adding to an airtight container in the fridge for up to 3 days. You can also freeze the cooked chicken for up to 2 months.

To reheat: microwave it for 2-3 minutes, stirring halfway through, until hot and steaming.

Gluten Free Option: swap the soy in the sweet and sour sauce for tamari or gluten free soy sauce.

Nutrition