Easy Sweet and Sour Chicken (Chinese Takeaway Copycat)

5 from 4 votes

Easy Sweet and Sour Chicken (Chinese Takeaway Copycat)

A deliciously easy peasy version of a Chinese Takeaway favourite! This Easy Sweet and Sour Chicken is not only quick and simple to make, it’s also healthier than a standard takeaway version… and cheaper too! What’s not to like?

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 299kcal

Author Eb Gargano

Ingredients

400 g chicken breast chopped into bite-sized chunks – roughly 2cm / ¾inch cubes
3 tablespoons cornflour (US - cornstarch)
3 tablespoons apple cider vinegar (or white wine vinegar, or rice wine vinegar)
3 tablespoons soy sauce (I use dark, but light or all purpose works fine too. Use tamari if you need this to be gluten free.)
3 cloves garlic grated or crushed
1 cm fresh ginger grated
2 tablespoons tomato puree
2 tablespoons brown sugar
425 g tin pineapple chunks in juice (separate the juice and the chunks)
1 tablespoon oil (see Note 1)
1 large red pepper chopped into bite-sized chunks – roughly 2cm x 2cm / ¾inch x ¾inch
1 large green pepper chopped into bite-sized chunks – roughly 2cm x 2cm / ¾inch x ¾inch
1 large red onion chopped into 8 wedges and then each wedge chopped in half to get 16 fat chunks
3 spring onions finely sliced – for garnish (optional)
Sesame seeds – for garnish (optional)

Metric - US Customary

Instructions

Place the chicken chunks in a large bowl and sprinkle with 2 tablespoons of the cornflour (US - cornstarch). Use your hands to turn the chicken and get it evenly coated with the cornflour. Set aside until later.
In a clean jam jar (or similar), place the remaining 1 tablespoon of cornflour and the apple cider vinegar. Stir to combine thoroughly.
Add the soy sauce, garlic, ginger, tomato puree and brown sugar, and stir to combine thoroughly.
Add all the juice from the pineapple tin and stir to combine thoroughly. Set aside until later.
In a wok or large frying pan, heat the oil over a high heat for 1 minute. Add the chicken pieces and fry until light golden brown on all sides, stirring regularly. (Approximately 3 minutes – do not overcook!) Remove the chicken to a plate.
Put the wok back over a high heat and add the chopped peppers and red onion. Fry for 3 minutes, stirring regularly.
Add the chicken, pineapple chunks and homemade sweet and sour sauce, and then turn the heat down. Simmer for 2 minutes, stirring regularly. The sauce should thicken and the chicken will cook through fully. (See Note 2.)
Turn the heat off immediately to stop the sauce thickening too much.
Serve immediately with white rice and garnished with sliced spring onions and sesame seeds.

Notes

Use a neutral oil such as rapeseed, vegetable or sunflower. Alternatively, if you prefer cooking with olive oil, use a mild olive oil.
Cooked as per the above instructions, the chicken should be fully cooked all the way through. However, if you are at all unsure, check the chicken is cooked through by cutting open the largest piece you can find. There should be no pink meat. If you do find pink meat, return the pan to the heat and continue cooking for a further minute, then check again.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition