Sweet and Sour Chicken | Easy takeaway-Style Sweet & Sour Chicken with Peppers & Pineapple

Sweet and sour chicken
Sweet and Sour Chicken
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This sweet and sour chicken is everything you love about the classic dish — tender chicken coated in a glossy, tangy‑sweet sauce that’s full of colour and flavour. It’s quick to make, wonderfully comforting and perfect for an easy midweek dinner. Whenever I make it, it feels like a lighter, fresher version of my favourite takeaway, but ready in a fraction of the time. The sauce is vibrant, sticky and beautifully balanced, clinging to the chicken for a delicious mix of sweetness and tang that always hits the spot.

Serving Suggestions for Sweet & Sour Chicken

  • Steamed Jasmine Rice Light, fragrant rice that balances the sweet‑tangy sauce
  • Egg Fried Rice A richer, savoury option that pairs beautifully with the glossy chicken
  • Vegetable Fried Rice Adds colour, crunch and extra veg to the plate
  • Noodles with Soy & Sesame Soft, savoury noodles that complement the sweet‑sour flavours
  • Crispy Spring Rolls Crunchy contrast with a similar Chinese‑style flavour profile
  • Prawn Crackers Light, crispy bites that work perfectly with sticky sauces
  • Stir‑Fried Vegetables Peppers, onions, broccoli and sugar snaps for freshness and crunch
  • Garlic Green Beans Clean, savoury greens that cut through the sweetness
  • Tenderstem Broccoli A simple, fresh side that keeps the plate balanced
  • Cucumber & Spring Onion Salad Cool, refreshing contrast to the warm, tangy chicken
  • Pickled Carrots & Radishes Sharp acidity that lifts the sweet‑sour sauce
  • Sesame‑Roasted Cauliflower A nutty, savoury side that pairs well with pineapple and peppers
  • Crispy Chips A fun, crowd‑pleasing option that works surprisingly well with sweet & sour
  • Extra Pineapple Chunks Bright, juicy sweetness that enhances the dish.

Variations: Sweet & Sour Chicken

  • Extra‑Spicy Sweet & Sour Chicken — increase fresh chillies or chilli flakes for a hotter, punchier finish.
  • Garlic‑Rich Sweet & Sour Chicken — add extra garlic for deeper savoury warmth.
  • Ginger‑Boosted Sweet & Sour Chicken — increase ginger for brighter, sharper heat.
  • Sweet & Sour Chicken with Peppers — add extra peppers for more sweetness and colour.
  • Sweet & Sour Chicken with Pineapple — include pineapple for juicy bursts that balance the tangy sauce.
  • Sweet & Sour Chicken with Broccoli — add broccoli for freshness and a classic stir‑fry feel.
  • Sweet & Sour Chicken with Mushrooms — include mushrooms for earthy richness that absorbs the sauce.
  • Sweet & Sour Chicken with Courgette — add courgette for moisture and a lighter finish.
  • Sweet & Sour Chicken with Cashews — add cashews for nutty crunch and richness.
  • Sweet & Sour Chicken with Sesame — finish with sesame oil or seeds for nutty aroma.
  • Sweet & Sour Chicken with Hoisin — add hoisin for deeper sweet‑savory complexity.
  • Sweet & Sour Chicken with Honey — increase honey for a stickier, glossier sauce.
  • Sweet & Sour Chicken with Lime — add lime juice for bright acidity that sharpens the sweetness.
  • Sweet & Sour Chicken with Noodles — swap rice for noodles for a saucy, takeaway‑style version.
  • Sweet & Sour Chicken Stir‑Fry — cook hotter and faster with mixed veg for a lighter, wok‑fried variation.

Sweet and sour chicken

Sweet and sour chicken

Sweet and sour chicken with glossy, tangy sauce, tender pieces and bright peppers, creating a colourful, bold dish that looks fresh, flavourful and perfect for easy weeknight cooking
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Cook Time 25 minutes
Course Dinner
Cuisine Chinese
Servings 4 People

Equipment

  • frying pan
  • Small bowl

Ingredients
  

  • 3 large chicken breasts, cut into cubes
  • 2 tbsp vegetable oil
  • ¼ tsp onion granules or 1 onion cut into chunks
  • 2 peppers, deseeded and cut into chunks
  • 2 garlic cloves, peeled and crushed
  • 1 tsp ginger puree
  • black pepper for seasoning
  • 225 g water chestnuts, optional

For the sauce

  • 425 g tinned pineapple, drained and reserve all the juice
  • 2 tbsp cornflour
  • 150 ml water
  • 2 tbsp tomato ketchup
  • 2 tbsp dark soy sauce
  • 2 tbsp white wine vinegar
  • 2 tbsp soft brown sugar
  • ½ tsp dried chilli flakes

Instructions
 

  • First make the sauce.  Drain the pineapple in a sieve over a bowl and keep all the juice – this will be needed for the sauce. 
  • Put the cornflour in a small bowl and stir in 2 tbsp of pineapple juice and mix together so there are no lumps.
  • Add the mixed cornflour to the remaining juice, along with the water, soy sauce, vinegar, sugar, ketchup and chilli flakes, stir and set aside.
  • Heat some oil in a frying pan and add the chicken (this might need to be done in batches depending on the size of your frying pan) and fry until colour on all sides. Set aside.
  • Fry the peppers and onion granules (or chunks) for a few mins until slightly softened.  if using, add the chestnuts and stir. Return the chicken to the pan.  Add the garlic, ginger, pineapple chunks and stir for a minute.
  • Give the sauce a stir then add to the pan with the chicken and vegetables, stir well and season and then simmer whilst you cook the rice.
  • Cook the rice according to the packets instructions.
  • Check the chicken is cooked, serve with the rice and shop bought prawn crackers.