Sweet and Sour Chicken

Marion Grasby first came to notice on Master Chef, and between Marion and her Mum they have put together recipes that a simple and affordable.
In this sweet and sour chicken recipe, there is one unique approach to it; there are no pineapple pieces.

The only difficulty is getting the frying part under control if you have never done it before

Simple and Flavorsome

Sweet and sour chicken

A delightful Sweet and Sour Chicken

Recipe by Jane GeorgeCourse: Food, Recipes, MainCuisine: AsianDifficulty: Medium


Prep time


Cooking time



With the simplicity of cooking an Asian great, this recipe challenges the tradition as it doesn’t use pineapple pieces.


  • 500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes
    1 Tbsp light soy sauce
    1 garlic clove, finely chopped
    ½ tsp ground white pepper
    ½ cup plain flour
    vegetable oil for shallow frying, plus 1 tbsp
    1 onion, cut into wedges
    1 tomato, cut into wedges
    3 spring onions (scallions), trimmed, green and white parts cut into 3cm batons

  • ½ cup brown sugar
    2 tbsp tomato ketchup
    1 tbsp light soy sauce
    3 tbsp white vinegar
    1/3 cup pineapple juice
    ¼ tsp Chinese five spice
    2 tsp cornflour


  • For the sweet & sour sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice and Chinese five spice in a saucepan over medium-high heat.   Simmer for a few minutes until sugar dissolves. In a small bowl, combine cornflour with 2 tablespoons of water.  Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken.  Remove from heat and set aside.
  • In a large bowl toss chicken with soy sauce, garlic and pepper until well combined.
  • Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour.
  • Pour about a 3 cm depth of oil into a large non-stick frying pan over high heat. When the oil is hot (a piece of chicken should start sizzling immediately when placed into the oil) cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on a paper towel.
  • Heat the remaining 1 tablespoon of oil in a clean frying pan or wok. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions. Remove from heat and serve.
Sweet and Sour Chicken

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