Sweet and Sour Chicken Recipe — Quick Home-Style Version

This tangy, sticky Sweet and Sour Chicken is a family favourite—easy to make at home and bursting with flavour.

This Chinese takeaway-style Sweet and Sour Chicken uses straightforward ingredients and simple steps so you can enjoy a restaurant-style meal without ordering in.

Quick to prepare, great for weeknight dinners, and full of bright, balanced flavours—sweet, tangy and a little sticky.

Why you’ll love this Homemade Sweet and Sour Chicken recipe

⭐️ Uses simple pantry ingredients and is healthier than a takeaway

⭐️ Balanced sweet and tangy sauce the whole family will enjoy

⭐️ Fast to cook with minimal fuss

Sweet and Sour Chicken Ingredients

• Chicken breasts – Cut into bite-sized chunks. Boneless, skinless chicken thighs can be used but may take slightly longer to cook.
• Onion – 1 onion, peeled and cut into large chunks (or use pre-chopped frozen onion to save time).
• Tomato puree – Use a good-quality puree for the best flavour.
• Honey – About 4 tbsp for natural sweetness.
• Light soy sauce – Light soy keeps the flavour balanced; dark soy is saltier and will change the sauce colour.
• Garlic – 4 cloves, peeled and crushed (or 4 tsp pre-minced).
• Ginger – 2 inches, finely grated or 2 tsp paste.
• White wine vinegar – Provides the tang; not to be substituted with malt or white distilled vinegar.
• Dark brown sugar – Gives depth and colour; dark brown is preferred.
• Peppers – 3 bell peppers (use assorted colours for sweetness and colour), cut into large chunks.
• Tinned pineapple (in juice) – 1 tin in chunks. Reserve the juice to make the sauce before adding the fruit.
• Cornflour – To make a slurry that thickens the sauce.
• Optional – Chilli flakes for heat and a squeeze of lime for extra zing.
• Water – About 100ml for the hob method; not required for slow cooker variations.

How to make Sweet and Sour Chicken

1. Heat 1 tbsp oil in a large pan. Add the chicken pieces and stir-fry for 8–10 minutes until almost cooked through.

2. Add the onions, garlic and ginger. Cook for another 4–5 minutes to soften slightly, then stir in the tomato puree, soy sauce, white wine vinegar, honey, dark brown sugar, salt and pepper.

3. Add the peppers and cook 4–5 minutes so they soften but keep some crunch. Drain the pineapple, reserving the juice.

4. Make a cornflour slurry: mix the cornflour with a little of the reserved pineapple juice until smooth. Stir the slurry into the pan, then add the remaining juice and 100ml water. Bring to a boil and cook until the sauce is glossy and coats the chicken and vegetables. Stir in the pineapple chunks at the end and serve.

Substitutions

• Soy sauce – Use tamari for a gluten-free option.
• Brown sugar – Light brown sugar can be used in a pinch but will yield a milder colour and flavour.

FAQs