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Sweet & Sour Chicken

Takeaway Restaurant Hong Kong Style Sweet & Sour Chicken

Made using the Hob & Air Fryer, this Chinese Hong Kong / Cantonese Style Sweet & Sour Chicken will remind you of everyone's favourite Chinese restaurant dish, incredibly easy & delicious is is the perfect Fakeaway or midweek meal that is packed full of flavour.

Serves 4

Ingredients (Serves 4)

  • 1 Tbsp olive Oil

  • 1 Red Bell Pepper (Roughly Chopped)

  • 1 Green Bell Pepper (Roughly Chopped)

  • 1 Brown onion (Roughly Chopped)

  • 1 Carrot (Peeled & Sliced)

  • 1 Cloves Garlic (Finely Chopped)

  • 1/2 Tsp Salt

  • 1/4 Tsp Freshly Ground Black Pepper

  • Egg Noodles or Rice (To Serve)

  • Pinch of Sesame Seeds (To Serve)

For the Chicken

  • 600g Chicken Breast (Cubed)

  • 1 Tbsp Garlic Granules

  • 1 Tbsp Paprika

  • 1 Tbsp Sesame Oil

  • 2 Tbsp Cornflour (Cornstarch)

For the Sauce

  • 200ml Pineapple Juice (From Canned Pineapple Chunks/Rings)

    • (I do use a small dash from a Carton to top up to 200ml if needed)

  • 75ml Rice Wine Vinegar (Or Apple Cider Vinegar if you do not have Rice Wine Vinegar)

  • 30ml Dark Soy Sauce

  • 125g Granulated Sugar

  • 1 Tbsp Ketchup

  • 2 Tbsp Cornflour (Cornstarch)

  • 2 Tbsp cold Water

  • Few drops of Red Food Colouring (Optional)


Step 1 - Make the Sauce

  1. In a saucepan, add the Pineapple Juice, Rice Wine Vinegar, Soy Sauce, Sugar and Ketchup and whisk together over a Medium-High Heat.

  2. Bring to the boil until it just starts to bubble, then turn it down to a Medium Heat.

  3. Combine the Cornflour & Water together and mix to make a slurry.

  4. Add to the saucepan and stir until it starts to thicken, then remove from the heat.

  5. Optional - Add a few drops of Red Food Colouring if you want that Bright Restaurant Red to pop.

  6. Leave to cool at room temperature.

Step 2 - The Chicken

  1. Whilst the sauce is cooling (Which will also thicken the sauce a it more)

  2. In a Large Bowl combine the Chicken, Garlic Granules, paprika & Sesame Oil.

  3. Once well coated, add the Cornflour to the bowl and coat evenly.

  4. Lay out in a Single layer in the Air Fryer and Cook on 190 for 15-17 minutes until nice and crispy.

Step 3 - The Accompaniments

  1. Whilst the chicken is cooking.

  2. Heat a Large Frying Pan or Wok over Medium-High heat, add the Peppers, Onion& Carrot and fry for 5-6 Minutes.

  3. Lower the heat to medium, add the Salt, Black pepper & Garlic to the Pan and fry for a further 7-8 minutes.

  4. Add the Sauce to the pan and leave to simmer for 4-5 minutes.

  5. Remove the chicken from the Air Fryer and add to the Pan.

  6. Combine so all the Chicken is coated in the sauce and leave to simmer for another 4-5 minutes.

  7. Serve over Egg Noodles or Rice, Topped with a sprinkle of Sesame Seeds and Enjoy.

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