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sweet and sour chicken
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Sweet and Sour Chicken

This sweet and sour chicken recipe is delicious as well as a healthier option than the original fried recipe. Crispy but slightly gummy just like the real deal this fakeaway recipe is simple and quick to prepare.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 adults
Calories 728kcal

Equipment

  • large saucepan
  • large frying pan
  • 4 bowls
  • large roasting tray
  • tbsp measure
  • tsp measures
  • Digital Scales
  • large flat baking tray
  • Scissors
  • Knife
  • Big spoon

Ingredients

  • 4 medium chicken breasts
  • 2 medium peppers cut into 1 " chunks
  • 435 grams tinned pineapple chunks

Sweet and Sour Sauce

  • 200 mls pineapple juice
  • 75 mls rice vinegar 5 tbsps
  • 120 grams sugar
  • 100 grams tomato ketchup
  • 2 tbsp soy sauce
  • 3 tbsp cold water
  • 2 tbsp cornflour

Chicken Coating

  • 2 large beaten eggs
  • 70 grams plain flour
  • 100 grams panko breadcrumbs
  • ½ tsp baking powder

Instructions

  • Preheat your oven to 200°C/400°F/Gas Mark 6
  • Chop up your 4 chicken breasts into about 2 inch chunks and put in a bowl. Place 100 grams panko breadcrumbs in another, 70 grams flour, 1 tsp salt and ½ tsp of baking powder in another and finally the 2 large beaten eggs in the last.
    This leaves you with 4 bowls including the chicken.
  • Take each piece of chicken and dip into the flour first, then the egg and finally the panko breadcrumbs. I use one hand to dip in the flour and egg and the other to dip the chicken in the breadcrumbs. This helps to avoid getting breadcrumb caps on your fingers!
  • Set each piece of chicken on a large lined baking sheet. Bake for 20 minutes until crisp all over and brown in places.
  • Whilst the chicken is cooking then place 200 mls of pineapple juice, 75 mls rice vinegar (5 tbsps), 100 grams of tomato ketchup, 2 tbsps soy sauce, 120 grams sugar and 2 tbps of cornflour stirred into 3 tbsps of cold water into a large saucepan. Bring to a simmer and stir whilst it thickens. This will happen almost as soon as it starts to simmer due to the corn flour thickening agent.
  • Add the 2 chopped peppers and tinned pineapple chunks into the sauce and cook until the peppers are tender.
  • When the chicken is cooked then transfer the chicken to your large roasting dish and pour the sweet and sour sauce all over, turn the cooked chicken to coat. Put the dish back into the oven and bake for 5-10 minutes.
  • Serve immediately.
  • Apply To Fakeaway Face.

Video

Notes

  • 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.
  • Serve with egg fried rice or plain rice.
  • 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.
 

Nutrition

Calories: 728kcal | Carbohydrates: 99g | Protein: 59g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 238mg | Sodium: 1216mg | Potassium: 1403mg | Fiber: 4g | Sugar: 59g | Vitamin A: 606IU | Vitamin C: 67mg | Calcium: 135mg | Iron: 4mg