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Sweet and Sour Chicken

Chicken, Fake Away -

Avoid the take away and cook your own quick, and healthy, Chinese style sweet and sour chicken at home.

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sweet and sour chicken presented in a stoneware dish

We all know that sweet and sour chicken is basically now a British staple. Is it even really Saturday night without a visit to the local Chinese for something sweet and sticky? No, except too many of those take-away's might leave your wallet looking thin, and your waistline, well, that's another story. Anyway, I love sweet and sour chicken, and it seems a shame to confine it to the every-once-in-a-while-treat from the Chinese, so I wanted to have a go at making a version you can cook at home, without the guilt. Also, cooking this at home means you can't be tempted by the added extras of a delicious Chinese take-away menu; chips, prawn toast, maybe even some ribs... It's just all too tempting. So in that respects, cooking at home is much better for your waistline. 

Category: Dinner

Cuisine: Chinese

Keywords: sweet and sour chicken Chinese, easy sweet and sour chicken

Yield: Serves 4

Prep Time: 5 Minutes

Cook Time: 20 Minutes


  • 450g diced chicken breast
  • 2 tbs toasted sesame oil
  • 1 diced onion
  • 2 crushed garlic cloves
  • 1 inch finely chopped root ginger
  • 1 chopped red pepper
  • 1 chopped green pepper
  • 4 diced spring onions
  • 227g tin of crushed pineapple

For the Sauce:

  • 150ml chicken stock
  • 1 tbs light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbs red wine vinegar
  • 2 tbs light brown sugar
  • 2 tbs tomato puree
  • Ground black pepper
  • 1 tsp corn flour


  1. Add the sesame oil to your wok and heat.
  2. Add the onion, garlic, ginger and spring onions and fry for 2-3 minutes on high.
  3. Add the chicken and stir fry for 4-5 minutes, or until lightly coloured on all sides.
  4. Add the crushed pineapple and peppers and continue cooking for another 2 minutes.
  5. Add the chicken stock, light soy sauce, dark soy sauce, red wine vinegar, sugar, tomato puree, and a good pinch of black pepper, and cook for a further 2 minutes.
  6. Mix the corn flour with 1 tbsp of water until it forms a paste.
  7. Add the corn flour/water mixture to the wok and cook for another 2 minutes, or until the sauce starts to thicken and go glossy.
  8. Serve straight from the wok with a nice tasty rice, like egg fried, or mushroom and garlic.

    Written by Matt Rhoades

    Matt is our full time tea maker/web designer/delivery driver/butcher/accountant/social media man who you'll often find bickering with Dennis. Our MD with a passion for great meat and great customer service. When he's not at work he'll be creating recipes and probably barbecuing something somewhere, or making bacon jam. He loves it!!

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