Ingredients
- 150 g jasmine rice
- 2 chicken breast cut into 2cm pieces
- 3 tbsp cornflour
- ¼ tsp fine salt
- ¼ tsp ground white pepper
- 2½ tbsp rapeseed or sunflower oil divided
- 1 small onion cut into chunky pieces
- ½ red pepper cut into bite sized pieces
- ½ green pepper cut into bite sized pieces
- 150 g pineapple chunks drained
- 1 pouch Fused Sweet & Sour Stir Fry Sauce
- 2 spring onions thinly sliced
Instructions
- Cook the jasmine rice according to the pack instructions. Once tender, remove it from the heat and keep covered while you prepare the chicken.
- Place the chicken pieces in a bowl. Add the cornflour, salt and white pepper, then toss until every piece has a light, even coating.
- Heat 2 tbsp oil in a large frying pan or wok over a medium high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning regularly, until crisp, golden and cooked through. Transfer the chicken to a clean plate.
- Add the remaining ½ tbsp oil to the pan. Add the onion, red pepper and green pepper, then stir fry over a high heat for 2 to 3 minutes until lightly charred at the edges but still crunchy.
- Add the pineapple, Fused Sweet & Sour Stir Fry Sauce and water. Let the sauce bubble for 1 minute, then return the crispy chicken to the pan. Toss over a high heat for 30 to 60 seconds until the chicken is piping hot and evenly coated in the sticky, glossy sauce.
- Scatter over the spring onions and serve immediately with the warm jasmine rice.
Fused Top Tip
How do I keep the chicken crispy?
Shake away any loose cornflour before cooking and leave a little space between the chicken pieces. If the pan is overcrowded, the chicken will steam instead of turning crisp and golden.
Only return the chicken to the sauce for the final 30 to 60 seconds, then serve it straight away.
Easy Swaps
Can I use chicken thighs instead?
Yes. Boneless, skinless chicken thighs stay especially juicy. Cut them into small, even pieces and allow an extra minute or two of cooking time if needed.
How can I make this quicker?
Serve it with microwave rice and use prepared stir fry vegetables. This removes most of the chopping and brings the total time closer to 20 minutes.
How can I make this recipe vegetarian?
Replace the chicken with 250g extra firm tofu. Pat it dry, coat it with the seasoned cornflour and cook until crisp and golden before adding it to the sauce.
Can I make sweet and sour chicken without pineapple chunks?
Absolutely. Simply leave them out and add a little extra pepper or some drained water chestnuts for crunch. The Fused sauce already contains pineapple juice, so you will still get that familiar sweet and tangy flavour.
Sweet and Sour Chicken FAQs
What is sweet and sour chicken?
Sweet and sour chicken combines chicken with a glossy sauce that balances sweetness and acidity. Takeaway style versions commonly include peppers, onion and pineapple, with either stir fried or crispy coated chicken.
What is Hong Kong style sweet and sour chicken?
In UK and Irish takeaways, Hong Kong style usually means bite sized pieces of crispy chicken tossed directly through sweet and sour sauce with vegetables. This differs from larger chicken balls, where the sauce is often served separately.
What should I serve with sweet and sour chicken?
Steamed jasmine rice is an easy choice because it soaks up the glossy sauce. Egg fried rice or Fused Medium Egg Noodles also work well for a fuller fakeaway spread.
Can I use fresh pineapple?
Yes. Cut fresh pineapple into small bite sized chunks and add it with the sauce. Choose ripe but firm pineapple so it stays juicy without breaking down in the pan.
Can I reheat this dish?
Yes, although the coating will soften once stored in the sauce. Cool leftovers promptly, refrigerate them in a covered container and reheat once until piping hot throughout.
