Sweet and sour pineapple chicken breast

    1 hour 50 min

    This recipe comes from a Thai friend of mine. My daughter loves this dish and instead of takeaway I make it at home.

    8 people made this

    Serves: 4 

    • 2 tablespoons sherry
    • 2 tablespoons soy sauce (light is better but dark is allright)
    • 2 tablespoons plain flour
    • 2 tablespoons cornflour
    • oil for frying
    • 500g chicken breast fillets, cubed
    • 25g caster sugar
    • 100ml ketchup
    • 2 tablespoons white distilled vinegar
    • 2 tablespoons sherry
    • 1/2 tablespoon cornflour
    • 100ml pineapple juice (reserved from the pineapple chunks)
    • 250g pineapple chunks, drained (reserve the juice)
    • 1 onion, chopped
    • 1 green or red pepper, diced
    • 1/2 teaspoons salt

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr50min 

    1. In a bowl stir 2 tablespoons sherry, 2 tablespoons soy sauce, 2 tablespoons flour and 2 tablespoons cornflour till smooth.
    2. Add chicken and mix till all the pieces are coated evenly. Let marinate for 20 minutes.
    3. Add about 5mm oil to a frying pan and fry chicken in the hot oil too golden brown and crispy.
    4. Remove from the pan and place on kitchen paper to degrease.
    5. In a small saucepan add sugar, ketchup, vinegar and sherry. Stir over low heat till it simmers.
    6. In a small bowl stir pineapple juice with cornflour and add to saucepan. Let it slowly come to the boil till it thickens whilst stirring constantly.
    7. Pour off some of the oil in the frying pan. Add onion and pepper and fry till translucent. Season with salt.
    8. Add pineapple and sauce and stir to combine.
    9. Add chicken and stir to combine.


    Instead of using chicken breast fillet, you can also make this dish with fish and fish sauce.

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