Chinese Takeaway Sweet & Sour Chicken
.avif)
About this recipe
Create an authentic Chinese Takeaway Sweet & Sour Chicken experience at home with this recipe. Succulent pieces of tender chicken are coated in a tantalizingly tangy and slightly sweet sauce, perfectly balanced to complement the crispy texture. A burst of vibrant colors and flavors that bring the charm of your favorite takeout right to your own kitchen.
FAQ: Sweet & Sour Chicken
1. How do I make the chicken extra crispy?
Coating the chicken in cornstarch before frying helps achieve that light, crispy texture. Double-frying makes it even crispier!
2. Can I make this without deep frying?
Yes! You can either pan-fry the chicken with a little oil until golden or bake it at 220°C (425°F) for about 20 minutes. Air-frying also works well!
3. What makes the sauce taste authentic?
A mix of vinegar, ketchup, soy sauce, and a hint of sweetness (honey or sugar) creates the perfect balance of tangy and sweet. Pineapple juice adds extra depth!
4. Can I use a different protein?
Absolutely! Swap the chicken for prawns, tofu, or even crispy pork for a delicious variation.
5. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat to maintain crispiness, or use an air fryer for best results.
Ingredients
Sauce:
3 peppers, cubbed
200g pineapple, cubbed
2 carrots, cut
125ml white wine vinegar
50g white sugar
50g brown sugar
75g ketchup
75g soy sauce
1 tbsp sesame oil
1 tbsp garlic granules
1 tbsp chilli powder
1 tsp garlic
1 tbsp cornstarch + water
Chicken:
600g chicken thigh fillets (breasts work too), cubbed
2 eggs beaten
100g all-purpose flour
2 tsp salt
Sauce:
- 6 peppers, cubed
- 400g pineapple, cubed
- 4 carrots, sliced
- 250ml white wine vinegar
- 100g white sugar
- 100g brown sugar
- 150g ketchup
- 150g soy sauce
- 2 tbsp sesame oil
- 2 tbsp garlic granules
- 2 tbsp chilli powder
- 2 tsp garlic
- 2 tbsp cornstarch + water
Chicken:
- 1.2kg chicken thigh fillets (or breasts), cubed
- 4 eggs, beaten
- 200g all-purpose flour
- 4 tsp salt
Sauce:
- 9 peppers, cubed
- 600g pineapple, cubed
- 6 carrots, sliced
- 375ml white wine vinegar
- 150g white sugar
- 150g brown sugar
- 225g ketchup
- 225g soy sauce
- 3 tbsp sesame oil
- 3 tbsp garlic granules
- 3 tbsp chilli powder
- 3 tsp garlic
- 3 tbsp cornstarch + water
Chicken:
- 1.8kg chicken thigh fillets (or breasts), cubed
- 6 eggs, beaten
- 300g all-purpose flour
- 6 tsp salt
Ingredients
Sauce:
- 3 peppers, cubed
- 7oz pineapple, cubed
- 2 carrots, sliced
- ½ cup white wine vinegar
- ¼ cup white sugar
- ¼ cup brown sugar
- ⅓ cup ketchup
- ⅓ cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp garlic granules
- 1 tbsp chilli powder
- 1 tsp garlic
- 1 tbsp cornstarch + water
Chicken:
- 21oz (1.3lb) chicken thigh fillets (or breasts), cubed
- 2 eggs, beaten
- ¾ cup all-purpose flour
- 2 tsp salt
Sauce:
- 6 peppers, cubed
- 14oz pineapple, cubed
- 4 carrots, sliced
- 1 cup white wine vinegar
- ½ cup white sugar
- ½ cup brown sugar
- ⅔ cup ketchup
- ⅔ cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp garlic granules
- 2 tbsp chilli powder
- 2 tsp garlic
- 2 tbsp cornstarch + water
Chicken:
- 42oz (2.6lb) chicken thigh fillets (or breasts), cubed
- 4 eggs, beaten
- 1 ½ cups all-purpose flour
- 4 tsp salt
Sauce:
- 9 peppers, cubed
- 21oz pineapple, cubed
- 6 carrots, sliced
- 1 ½ cups white wine vinegar
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 cup ketchup
- 1 cup soy sauce
- 3 tbsp sesame oil
- 3 tbsp garlic granules
- 3 tbsp chilli powder
- 3 tsp garlic
- 3 tbsp cornstarch + water
Chicken:
- 63oz (3.9lb) chicken thigh fillets (or breasts), cubed
- 6 eggs, beaten
- 2 ¼ cups all-purpose flour
- 6 tsp salt
Instructions
- Dip chicken in eggs and coat completely in flour.
- Heat your oil to 175 degrees celsius and fry the chicken until golden brown.
- Once cooked all chicken has been fried and set aside.
- In a frying pan, fry your carrots and peppers until softened.
- For your sauce combine all ingredients together aside from the cornstarch slurry
- Once the sauce is bubbling add half of your cornstarch slurry and keep adding for your desired thickness.
- Add fried chicken and make sure to coat the chicken in the sauce.
- Enjoy :)
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