Hairy Bikers Sweet and Sour Chicken Recipe

This sweet and sour chicken is crispy, juicy, and coated in a homemade sauce that’s tangy, sweet, and full of flavor. it’s quick to make with simple ingredients and tastes just like your favorite takeaway—maybe even better.

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Ingredients Needed:

• 5 tbsp vegetable oil
• 2 eggs lightly beaten
• 3 tbsp cornflour (cornstarch)
• 90 g (3/4 cup) plain flour (all-purpose flour)
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic salt
• 2 tsp paprika
• 3 skinless chicken breast fillets chopped into bite-size chunks

Sauce:

• 1 tbsp vegetable oil
• 1 large onion peeled and chopped into large chunks
• 1 red pepper chopped into 1-inch pieces
• 1 green pepper chopped into 1-inch pieces
• 2 cloves of garlic peeled and chopped/crushed
• 1 tsp minced ginger
• 150 ml (2/3 cup) tomato ketchup
• 2 tbsp malt vinegar
• 6 tbsp dark brown muscovado sugar
• 475 g (17 oz) canned pineapple chunks in juice

To Serve:

• egg fried rice or boiled rice
• 1 tsp sesame seeds

How To Make Sweet and Sour Chicken Recipe?

1. Heat the oil: Pour the oil into a wok or large pan and heat it until very hot.
2. Set up the coating bowls: In one shallow bowl, beat the eggs. In a second bowl, add the cornflour. In a third bowl, mix the flour, salt, pepper, garlic salt, and paprika.
3. Coat the chicken: Dip each chicken piece into the cornflour, then into the egg, then coat it well in the seasoned flour. Repeat until all pieces are coated.
4. Fry the chicken: Add the coated chicken to the hot oil and cook for 6–7 minutes, turning a few times, until golden and crispy. Work in batches if needed. Once cooked, transfer to a plate lined with kitchen paper.
5. Start the sauce: In another pan, heat 1 tbsp of oil. Add the onions and peppers. Cook for 3 minutes, stirring now and then, until the onions start to soften.
6. Add garlic and ginger: Stir in the garlic and ginger. Cook for 1 more minute until fragrant.
7. Make the sweet and sour sauce: Pour in the ketchup, vinegar, sugar, and pineapple with juice. Stir well, bring to a boil, then lower the heat and simmer for 3–5 minutes until it thickens slightly.
8. Combine and serve: Add the crispy chicken to the sauce and gently toss to coat. Serve hot with rice and a sprinkle of sesame seeds.

Recipe Tips:

• Use fresh chicken breast: Fresh chicken gives the best texture. Frozen chicken can release water and make the coating less crispy.
• Coat the chicken properly: Press the flour coating onto the chicken to help it stick better. This gives a thicker, crispier crust.
• Don’t overcrowd the pan: Fry the chicken in batches if needed. Too much in the pan lowers the oil temperature and makes it soggy.
• Cook the sauce until it thickens: Let it bubble for a few minutes. A slightly thick sauce will coat the chicken better and won’t turn watery on the plate.
• Add the chicken to the sauce just before serving: this keeps the chicken crispy. If it sits too long in the sauce, it may go soft.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover sweet and sour chicken cool to room temperature. Then place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Let the sweet and sour chicken cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months.
• Reheat: Add the chicken and sauce to a pan over medium heat. Stir often and cook for about 5–7 minutes until heated through.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 3.5g
• Cholesterol: 145mg
• Sodium: 690mg
• Potassium: 620mg
• Total Carbohydrate: 49g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 35g

Try More Hairy Bikers Recipes:

• Hairy Bikers Celeriac and Apple Soup Recipe
• Hairy Bikers Millionaire Shortbread Recipe