Sweet and Sour Chicken


Fakeaway Sweet and Sour Chicken (serves 4)

This crispy fried chicken is beautifully dressed in a takeaway style, sweet-and-sour sauce. I like to fry my chicken in oil until beautiful and crisp, but equally these will work perfectly in your air fryer. Serve simply with some fluffy egg fried rice.




  • 500g chicken thighs cut into bite size pieces
  • 1 egg beaten
  • 100g cornflour
  • 1 tsp Chinese 5 spice
  • 1 onion large dice
  • 1 red pepper large dice
  • 1 green pepper large dice

Sweet and sour sauce:

  • 2 tbsp. Tomato Ketchup
  • 2 tbsp. sweet chilli sauce
  • 2 tbsp. Dark soy sauce
  • 50ml Rice wine vinegar
  • 50g caster Sugar
  • 50ml Orange juice

Spring onion to serve


  1. Place the diced chicken into a bowl along with some salt and a beaten egg, mix well to coat. In a separate bowl, mix the cornflower and five spice, then dredge the chicken through until fully coated. Tap off any excess then fry the chicken in oil heated to 180 C for about four minutes or until the chicken reaches an internal temperature of at least 75c. I like to do this in two batches as not to overcrowd the pan. Remove the oil and drain on some kitchen paper.
  2. Stir fry the peppers and onion for a couple of minutes, then add the sauce ingredients. Bring up to a simmer and reduce until thickened, then toss through the crispy chicken. Finally garnish with some freshly chopped spring onion and serve with some fried rice.



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