Easy Sweet and Sour Chicken

This Sweet and Sour Chicken recipe is just like the real deal. Crispy but soft at the same time and covered in a sauce that makes you want to lick your chopsticks. To add to the whole fabulousness it is baked not fried, I can't tell you how much we all love it.

Creating a delicious baked sweet and sour chicken recipe took quite a bit of research. I love a good Chinese Takeaway but what I don't love is  frying plus I don't have a wok.

Finding a way to achieve that Fakeaway crispy, slightly gummy crumb to the chicken pieces without frying them first took some time.

I simply knew that unless I could find a way without frying then I wouldn't be cooking it. I cannot find the will at the end of the day to fry anything. All that spitting and spluttering is far too action packed for this old bird.

I was adamant I wanted it to taste just as good if not better than an authentic take away.

It came down to adding an extra ingredient to the coating that appears to crisp up the whole situation no chicken end.

Yes you have to do some double dipping but that's not nearly as exhausting as frying and the clean up afterwards. Give me eggy fingers any day of the week.

*There is a full printable recipe card at the bottom of the post.*

INGREDIENTS

Chicken

4 Chicken Breasts - I prefer breast meat for the larger chunks

100 grams Panko Breadcrumbs - These are perfect for getting a crispy crumb because they are very dry and crispy themselves.

70 grams Plain Flour - For dredging the chicken.

half a tsp Baking Powder - Magic ingredient for a crispy coating.

2 large Eggs - For coating the chicken

Sweet and Sour Sauce

2 Peppers - I prefer the orange and red ones. The green peppers are a little bitter.

435 grams tin of Pineapple chunks - I use the chunks from a tin and the juice.

200 mls Pineapple Juice - I use the juice from the tin and some extra from a carton.

75 mls Rice Vinegar - This stuff has just the right flavour for the sour.

2 tbsp Soy Sauce - This adds some seasoning as well as oriental flavour.

100 gramsTomato Ketchup - Adds the perfect flavour

120 grams Sugar - Adds the sweetness.

2 tbsp Corn flour - To thicken the sauce

This recipe gives you just over 500 mls of sauce. There's gotta be enough sauce.

How Do You Make Homemade Sweet and Sour Chicken from Scratch?

Somehow the crumb bakes up crispy and then I like to pour the sauce over the baked chicken pieces and pop the lot back in the oven for five minutes to get the outside just like the dish from the local Chinese restaurant.

Still a little bit crispy but now a little bit soft/gummy. A crispy does gummy vibe. Perfecto fakeaway attention to detail.

• First get your dredging and coating bowls ready. I put out 3 bowls with the beaten eggs, flour (including the baking powder and salt) and panko crumbs in each one.
• Then cut up your chicken into 2 inch chunks. I use scissors.
• Take each piece of chicken and dip in the flour, then the egg and then the panko crumbs.
• Place the pieces on a lined, flat baking tray. I use a reusable liner but baking paper is good too.

• Bake in a hot oven 220 C/400 F/Gas Mark 6 for about 20 minutes until brown in places and crispy.

• Whilst the chicken is cooking begin on the sauce by placing all the liquid ingredients into a large saucepan and bring to a simmer. Stir as it begins to come to a simmer.
• When the mixture has thickened then add in the peppers and pineapple pieces. I cut the peppers up to be about 1 inch squares. Cook until the peppers are just tender.

• Take the cooked chicken out of the oven and transfer into a large roasting dish or tray. Mine is 30 cm x 20 cm size.

• Tip all the sauce on top of the chicken and stir gently to coat.
• Place the dish back into the oven and bake for a further 5-10 minutes.
• Remove and serve.

Top Tips

• You can make the sauce up to a couple of days ahead and reheat when needed.
• Use one hand to dip the chicken in the egg and the other to dip in the flour and breadcrumbs. This way you don't get big eggy breadcrumb caps on your fingers.
• You can use your own breadcrumbs but toast them in a hot oven first to ensure crispiness.
• Omit the peppers and pineapple pieces if your family would rather it without. Or indeed add a chopped onion.
• Serve with egg fried rice or plain basmati rice for an authentic fakeaway. I serve it at home as a midweek meal with brown rice. I buy the microwaveable packets for ease.
• To make this gluten-free use gluten free flour and breadcrumbs.
• It is best eaten on the day it is cooked.
• Store leftovers covered in the fridge.
• Reheat any leftovers until piping hot covered in the oven to prevent drying out.

If you like this recipe than you may like these other fakeaway specials.

Mexican Loaded Wedges

Slow Cooker Chicken Curry

Slow Cooker Chinese Chicken Curry with Noodles

Butter Chicken

Cajun Chicken Burger

Slow Cooker Peanut Chicken

Bang Bang Chicken

Thai Coconut Chicken Soup

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Do let me know how you get on in the comments below. I love a good old hairy chin wag. Or follow me on my Facebook and Instagram Pages.