Simple Sweet and Sour Chicken

    50 min

    The classic Chinese dish. Cubed chicken is battered, deep-fried and then served with a sweet and sour sauce. Enjoy with freshly cooked rice, if desired.

    1014 people made this

    Serves: 8 

    • 1/2 (432g) tin pineapple chunks, drained and juice reserved
    • 2 green peppers, cut into 2.5cm pieces
    • 4 tablespoons cornflour
    • 420ml water
    • 150g caster sugar
    • 125ml distilled malt vinegar
    • 2 drops orange food colouring
    • 8 skinless chicken breast fillets, cut into 2.5cm cubes
    • 275g self-raising flour
    • 2 tablespoons vegetable oil
    • 2 tablespoons cornflour
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 1 egg
    • 475ml water
    • 1 litre vegetable oil for frying

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a saucepan, combine 350ml water, sugar, vinegar, reserved pineapple juice and orange food colouring. Bring to the boil. Turn off heat. Combine 4 tablespoons cornflour and 4 tablespoons water; slowly stir into saucepan. Continue stirring until mixture thickens.
    2. Combine flour, 2 tablespoons oil, 2 tablespoons cornflour, salt, white pepper and egg. Add 350ml water gradually to make a thick batter. Stir to blend thoroughly. Add chicken and stir until chicken is well coated.
    3. Heat oil in frying pan or wok to 180 degrees C. Fry chicken in hot oil until golden. Remove chicken and drain on kitchen towels.
    4. When ready to serve, layer green peppers, pineapple chunks and cooked chicken on a serving plate. Pour hot sweet and sour sauce over top.

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    Reviews in English (921)


    Easy to make and tastes like the genuine article.  -  20 Nov 2017


    Made this for my family and 2 grandchildren everyone loved it my daughter is keeping recipe children loved the chicken. Had it with rice it was delicious. Instead of food colouring I added a squeeze of tomato purée. Thanks for sharing.  -  21 Nov 2016


    Gorgeous - just like the take away but without the unnecessary MSG and garlic. Made a few changes; did not add food colouring, and used pork instead. Thanks for sharing x  -  11 Aug 2015