Sweet and Sour Chicken

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the chicken with the salt, pepper and egg, then add the cornflour and plain flour and mix until every piece is coated.

   Mark done

2. Whisk the sugar, vinegar, pineapple juice, ketchup and soy sauce in a small pan and bring to a simmer. Stir in the cornflour mixed with the water and simmer 1 minute until thick and glossy. Keep warm.

   Mark done

3. Heat the frying oil to 180°C / 350°F in a wok or deep pan.

   Mark done

4. Fry the chicken in two batches for 4 to 5 minutes each, until golden and cooked through. Drain on a rack.

   Mark done Start 4 min timer

5. Heat the tablespoon of oil in a clean wok over high heat and stir-fry the peppers and onion for 3 minutes until they blister but stay crunchy.

   Mark done Start 3 min timer

6. Add the garlic and pineapple and stir-fry 30 seconds.

   Mark done

7. Return the chicken, pour over the sauce and toss for 30 seconds until everything is glazed.

   Mark done Start 30 sec timer

8. Serve immediately over rice.

   Mark done

Chef’s Tips

• Toss with the sauce at the last moment. The coating stays crisp for about a minute.
• Fry at 180°C. Cooler oil makes a heavy, greasy coating.
• Cut the peppers into big chunks so they stay crunchy against the soft pineapple.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed jasmine rice
• Egg fried rice
• A cold lager

Storage & Reheating

Best eaten straight away. Refrigerate up to 2 days and re-crisp the chicken in a 200°C oven for 8 minutes, keeping the sauce apart. Not suitable for freezing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.