Fakeaway Friday couldn’t be better with this delicious homemade sweet and sour chicken, just like you get from the Chinese restaurant!
Who doesn’t like fakeaway Friday? I love it! I’m a big fan of takeaways, but they can get expensive, and to be honest, sometimes it can feel like you’re eating a heart attack on a plate, depending where you get them from of course.
With fakeaway Friday, you save money, know exactly what’s going into the food that you’re eating, and to be fair, it’ll most likely taste nicer too!
So this week, I’ve gone for a Chinese favourite, sweet and sour chicken. It’s what I always order from the Chinese, I love it! Although, when you love a particular takeaway dish, it can be hard to make your own version that’s up to scratch, because you don’t know exactly what they use. I can tell you, that this sweet and sour chicken recipe, tastes exactly how I like it from the takeaway, but I don’t feel as guilty after eating it and I don’t feel like I need to drink 10 gallons of water afterwards like I always do with any takeaway I have.
A few things to note when making this sweet and sour chicken
- You could make a batter for the chicken with beaten egg & flour, but I prefer to just use cornflour. It’s quicker, easier, and I prefer how it crisps the chicken, and it doesn’t separate from the chicken as easily.
- Don’t stir the chicken into the sauce at the end or you will lose the coating, whichever one you use. Simply pour the sauce over the top of the chicken when you’re plating it up.
- You could use tomato purée instead of ketchup, but you’ll probably need to add more vinegar.
- Yes, all sauce ingredients are important for the flavour.
- This recipe serves 2-3 people. I use it to feed myself, husband and my son. you can add more chicken breasts if you want it to go further, or double up the measurements as you require.
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Here’s how I made my sweet and sour chicken
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What you’ll need to make this sweet and sour chicken
Chopping Board and Knife
- 2 medium chicken breasts
- 2-3 bell peppers (I like to use 3; red, yellow and green)
- 1 onion
- 1 tin pineapple chunks (a tin is usually around 435g)
- 1/4 cup granulated sugar
- 1/4 cup of vinegar (I use Tesco’s Shaoxing Rice Wine)
- 2 tsps garlic powder
- 2 tablespoons soy sauce
- 1/4 cup tomato ketchup
(to prepare, coat the entire base of a frying pan with cooking oil and heat on medium-high)
- Firstly, dice the chicken breasts to around 1.5 inch pieces, and place the diced chicken in a mixing bowl with cornflour. Mix the chicken into the cornflour until all of the outside of the pieces are fully coated.
- Drop each piece of chicken into the hot oil in the frying pan and leave until the pieces are browning on one side before turning. Keep it cooking in medium-high but don’t stir. Once the chicken has browned, turn the pieces over and repeat until all sides are browned and the chicken pieces are cooked through & white in the centre.
- While the chicken is cooking, chop the onion and peppers to around 1 inch pieces and sauté for a minute or two in another pan. I use a wok for this.
- Add the tin of pineapples, and then go on to add all of the rest of the sauce ingredients EXCEPT for the cornflour, and simmer to heat through and thoroughly mix. (Don’t forget to keep checking your chicken if it’s still cooking)
- Taste the sauce. If you want it more sweet, add sugar, if you want it more sour, add more vinegar until you get the taste you like.
- Sift in a very small amount of cornflour at a time and stir into the sauce until it thickens.
- Place the cooked chicken on some kitchen roll on a plate to allow the kitchen roll to absorb some of the oil before transferring it to the plates you’re serving from.
- Finally, pour your sweet and sour sauce over the top of the chicken to coat it, and serve with your choice of sides.
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If you liked this sweet and sour chicken recipe, you might also like to try my chicken tikka masala recipe for your next fakeaway Friday! click here to read it.