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Crispy fried chicken pieces glazed in red sweet and sour sauce with chunks of colorful bell peppers on a white plate.

Easy Sweet and Sour Chicken Recipe

This sweet and sour chicken combines golden, lightly crispy chicken with crunchy peppers, juicy pineapple and plenty of sticky, tangy sauce.
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Servings: 2
Course: dinner, lunch
Ingredients Method

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

Method
 

  1. Cook the jasmine rice according to the pack instructions. Once tender, remove it from the heat and keep covered while you prepare the chicken.
  2. Place the chicken pieces in a bowl. Add the cornflour, salt and white pepper, then toss until every piece has a light, even coating.
  3. 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.
  4. 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.
  5. 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.
  6. Scatter over the spring onions and serve immediately with the warm jasmine rice.