Spicy sweet and sour chicken
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This spicy sweet and sour chicken is the perfect mix of heat, tang and sweetness — a vibrant, flavour‑packed dish that comes together quickly and always hits the spot. It’s incredibly quick to make, making it ideal for a midweek dinner when you want something tasty without the fuss.
If you love dishes that balance spice with a little sweetness, this one’s a winner: the sauce is bold, bright and beautifully sticky, clinging to the tender chicken for a comforting bowlful that feels both familiar and exciting.
Serving Suggestions for Spicy Sweet & Sour Chicken
- Plain basmati or Steamed jasmine rice — the classic base that soaks up the sauce
- Egg‑fried rice for something more indulgent
- Vegetable fried rice with peas, carrots and spring onion
- Stir‑fried noodles with soy, garlic and sesame
- Crispy oven chips — perfect for that British‑Chinese takeaway vibe
- Salt & pepper chips if you want extra spice and crunch
- Stir‑fried greens — pak choi, tenderstem broccoli, choy sum
- Crispy chilli‑garlic green beans
- Spring rolls or vegetable gyoza for crunch
- Prawn toast for a nostalgic takeaway feel
- Pineapple fried rice to echo the sweet‑sour flavours
- Lime wedges for squeezing over the top to sharpen everything
Spicy sweet and sour chicken
Ingredients
- 1 tbsp rapeseed oil
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 red chilli, deseeded and thinly sliced
- 4 chicken breasts, thinly sliced
- 1½ tbsp dry sherry
Sauce
- 100 ml mirin
- 4 tbsp light soy sauce
- 4 tbsp rice vinegar
- 4 tbsp runny honey
- 2 tsp chilli bean paste
Instructions
- Mix all the sauce ingredients together in a bow, then set aside.
- Heat a pan over a medium heat the oil (be careful as the oil will spit) add the garlic, ginger and chilli and cook for a few seconds.
- Add the chicken and stir fry until cooked.
- Add the sherry and cook for another 2 mins. Pour in the sauce and stir fry until the sauce has reduced and thickened.
- Serve alongside some plain rice and crispy seaweed.