Sweet and sour crispy chicken in 30 minutes!
If you’re craving a delicious Chinese takeaway but trying to stay on track, this sweet and sour crispy chicken is the perfect fakeaway! Think golden, crispy pieces of tender chicken coated in a deliciously sticky sweet and sour sauce that’s packed with flavour — sweet, tangy, glossy and seriously moreish. It has all those classic Chinese takeaway flavours you love, but it’s made fresh at home, so you know exactly what’s going into it. The chicken is perfectly crispy on the outside while staying deliciously tender and juicy in the middle, making every bite even more satisfying when it’s coated in that rich, vibrant sauce. The combination of crunchy chicken and that sweet, tangy sauce is honestly hard to resist, especially when served over a bed of fluffy rice to soak up every last bit of sauce.
This recipe is ideal for those evenings when you’re craving something comforting and indulgent but don’t want to reach for the takeaway menu. It’s a great way to enjoy all the flavours of your favourite Chinese without feeling like you have to completely derail your plans. Plus, because everything is made from scratch, you can adjust the flavours to suit you — whether you love your sauce extra sweet, extra tangy or with a little more of a kick. It’s simple, delicious and full of flavour, proving that a homemade fakeaway can be just as exciting and satisfying as the real thing. Once you’ve tried this crispy sweet and sour chicken, it’s sure to become one of those easy recipes you find yourself coming back to again and again!
The best part? It’s incredibly easy to make and much quicker than waiting for the takeaway to arrive! With less than 20 minutes of prep and just 10–30 minutes of cooking time, you can have a delicious, satisfying dinner on the table in no time. Serve it with fluffy rice, noodles or your favourite Chinese-inspired sides for the ultimate fakeaway feast.
This recipe serves 2, making it the perfect easy midweek dinner when you want something that feels like a proper treat without all the hassle. Trust me, once you try this crispy chicken with that irresistible sweet and sour sauce, you might never look at takeaway night the same way again!
Sweet and sour crispy chicken- ingredient list!
Ingredients for the sweet and sour sauce-
4 tablespoons white malt vinegar
3 tablespoons tomato ketchup
1 tablespoon tomato purée
4 tablespoons honey
2 tablespoons pineapple juice from a tin, or lemon juice
1 teaspoon cornflour
1 tablespoon soy sauce
A pinch of salt
Ingredients for the crispy chicken and veg-
Vegetable oil, for shallow frying
1 egg white
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
¼ teaspoon white pepper
1 large chicken breast, cut into bite-sized 2cm pieces
100g cornflour
½ onion, roughly chopped
2 garlic cloves, finely chopped
1 red pepper, roughly chopped
10 pineapple chunks from a tin
Sweet and sour crispy chicken step by step instruction guide-
Step 1
To make the sweet and sour sauce, add all of the ingredients to a small saucepan along with 120ml/4fl oz of water. Give everything a good stir to combine, then place the saucepan over a medium heat and bring the mixture to a gentle boil. Once bubbling, reduce the heat and allow the sauce to simmer for a few minutes, stirring occasionally, until it starts to thicken and becomes beautifully glossy. Keep an eye on the sauce as it cooks, making sure it doesn’t stick to the bottom of the pan. Once it has reached a thick, smooth and silky consistency, remove from the heat and set aside while you prepare the crispy chicken.
Step 2
To make the crispy chicken and vegetables, start by adding the egg white, soy sauce, sugar, sesame oil and white pepper to a large mixing bowl. Whisk everything together until well combined and the mixture is smooth. Add the prepared chicken pieces to the bowl and toss thoroughly, making sure each piece is evenly coated in the marinade. Allow the chicken to sit for a few minutes so it can absorb all those delicious flavours before coating it in the cornflour, ready for frying.
Step 3
Place the cornflour into a separate large bowl, then carefully transfer the marinated chicken pieces into the cornflour. Toss the chicken thoroughly, making sure every piece is completely coated in a light, even layer of cornflour. This coating is what will give the chicken that deliciously crispy texture once fried. If the chicken still looks a little wet or some pieces aren’t fully covered, add a little more cornflour and continue tossing until each piece is well coated and ready to cook.
Step 4
Heat around 1cm of vegetable oil in a large, deep saucepan or frying pan over a medium heat. Once the oil is hot, carefully add the coated chicken pieces, making sure not to overcrowd the pan — you may need to cook the chicken in batches. Fry the chicken, turning the pieces occasionally so they cook evenly on all sides, until they are beautifully crisp, golden brown and cooked all the way through. Once cooked, carefully remove the chicken from the oil and place it onto a plate lined with kitchen paper to absorb any excess oil. Repeat with the remaining chicken until all the pieces are perfectly crispy and golden.
Step 5
Carefully drain the excess oil from the pan, leaving around 1 tablespoon behind. Return the pan to a high heat, then add the chopped onion, garlic and red pepper. Stir-fry the vegetables for around 2 minutes, tossing them regularly so they cook evenly without burning. You want the vegetables to soften slightly while still keeping a little bite, with the garlic becoming fragrant and the peppers adding a lovely freshness and colour to the dish.
Step 6
Pour the prepared sweet and sour sauce into the pan with the cooked vegetables, followed by the pineapple chunks and half of the crispy chicken. Stir everything together gently, making sure the chicken and vegetables are coated in that delicious, glossy sauce. Allow it to heat through for a few minutes until piping hot, taking care not to stir too vigorously so the crispy chicken doesn’t become too soft. Once everything is hot and bubbling, divide between two serving bowls and top with the remaining crispy chicken. Serve immediately with fluffy rice or your favourite Chinese-inspired sides and enjoy!
