Sweet & sour chicken

Sweet & sour chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(62 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 4
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Nutrition and extra info

  • Sauce can be frozen

Nutrition:

  • kcal654
  • fat20g
  • saturates3g
  • carbs82g
  • sugars50g
  • fibre2g
  • protein38g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • sunflower or vegetable oil, for frying
  • 100ml soda water, chilled
  • 140g self-raising flour
  • 25g cornflour
  • 4 skinless, boneless chicken breasts, cut into chunks
  • spring onions, finely shredded, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the sauce

  • 1 red pepper, deseeded and chopped into chunks
  • 3 red chillies, 1 cut into chunks, 2 halved and deseeded
  • 425g can pineapple chunks, drained and juice reserved
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 4 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 50g tamarind paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 100g caster sugar
  • 100ml rice wine vinegar or Chinese vinegar

Method

  1. For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.

  2. Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.

  3. Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sozzle79
15th May, 2017
5.05
Simple to make, very tasty and cheap! Didn't use tamarind as I don't generally use it in cooking so tried to tomato sauce swap. Delicious!
Stephanycrump
22nd Apr, 2017
5.05
5 stars for the chicken better than the local take away. The sauce was okay if we make it again will probably leave out the tamarind paste and use ketchup as mentioned in other comments.
Tiffany1983's picture
Tiffany1983
29th Jan, 2017
5.05
Did this last night for a Chinese new year meal and it was so tasty! Substituted the tamarind for ketchup and used only one star anise and 1 chilli. Beautifully light and crisp batter with a lovely sauce. Will be making again soon!
AuroraLondon
24th Apr, 2016
This is certainly a keeper. Batter was light and crispy although I did have to do quite a few test cubes of chicken before I got the temperature right that cooked the chicken right through and had a golden batter rather than burnt batter and raw chicken! Sauce was so fresh tasting but the whack of chilli quickly after meant we had to use as a dip rather than a sauce. Will try this again without the chilli and also used ketchup as suggested rather than tamarind. Would also double up sauce as there didn't seem enough for the amount of pineapple. Very impressed with the recipe and will never get this as a takeout ever again!
mrsskellers
29th Mar, 2016
This is really nice, although with the chilli it's more like a kung po than a sweet & sour. I will definitely make again but with slightly less star anise and chilli. The crispy chicken is really nice.
broadhaven
21st Jul, 2015
5.05
I made the chicken nuggets for my grandson a while ago and liked them so much that thought I would make the whole meal. I made a couple of changes. When I saw the amount of sugar on my scales ( I used half caster and half brown sugar) I litterly couldn't put that vast amount of sugar in, so I used about 60g. Next time though I think I may add some honey and less sugar to sweeten it. I also used ketchup instead of tamarind and added some carrot sticks. Overall it was very good and hubby thought it was great. Will definitely be doing it again. Thanks GF :-)
pinkpuffin250
8th Oct, 2014
I made this this evening for my husband and two children, super easy and so delicious....much better than from the takeaway. We will definitely be having this again!!
AliceStewart's picture
AliceStewart
21st May, 2014
5.05
The sauce is delicious, after reading comments i left out the tamarind and replaced it with ketchup. I served it as a main with noodles! won't be ordering this from the takeaway again, a real winner!
pauleastham
7th Mar, 2014
All good, but I found the tamarind paste made the sauce go a muddy colour. I leave it out now.
julie_ness
24th Feb, 2014
5.05
This recepie was a BIG hit with the family, bearing in mind my partner is an extremely fussy eater. Just made a few adjustments: I didnt have any Tamarind Paste so replaced this with Ketchup, roughly 1 tablespoon. Instead of making the chicken balls I cut up two chicken breasts & fried them for roughly 10 minutes then added them to the sauce to cook for aprox 30 minutes. Next time I will use Tamarind Sauce & attempt the chicken balls. 3 chillies definitely give it a good kick so if you dont like your food spicy then it might be worth trying it with 2 chillies instead. Enjoy :)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.