One of my favorite things about British Chinese takeaway food is how familiar dishes can still taste a little different from the versions we’re used to here in the US. Sweet and sour chicken is a perfect example. Crispy battered chicken, chunky peppers and onions, pineapple and that glossy red-orange sauce make it such a classic.

This homemade Sweet & Sour Chicken is my take on that British takeaway favorite. The chicken gets a light, crispy batter before being tossed with vegetables and a sweet, tangy pineapple sauce. Serve it with steamed rice or egg-fried rice for a fun takeaway-style dinner at home.

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

For the Chicken

• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 large egg
• 1/2 cup cold sparkling water
• Vegetable oil, for frying

For the Sweet & Sour Sauce

• 1/2 cup pineapple juice
• 1/3 cup ketchup
• 1/3 cup light brown sugar, packed
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Vegetables

• 1 tablespoon vegetable oil
• 1/2 red bell pepper, cut into chunks
• 1/2 green bell pepper, cut into chunks
• 1/2 medium onion, cut into chunks
• 1 cup pineapple chunks, drained

Instructions

1. Pat the chicken dry. In a large bowl, whisk together the flour, cornstarch, baking powder, salt and white pepper.
2. Add the egg and cold sparkling water and whisk just until a thick batter forms. A few small lumps are fine. Add the chicken and gently toss until coated.
3. Heat about 2 inches of vegetable oil in a deep skillet or saucepan to 350°F. Working in batches, carefully add the chicken pieces and fry for 4–5 minutes, turning occasionally, until crisp, golden and cooked through. Transfer to a wire rack.
4. Whisk together the pineapple juice, ketchup, brown sugar, rice vinegar and soy sauce. In a separate small bowl, stir together the cornstarch and water.
5. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the red pepper, green pepper and onion and stir-fry for 2–3 minutes. The vegetables should be hot but still slightly crisp. Add the pineapple and cook for another 30 seconds.
6. Pour in the sweet and sour sauce and bring to a simmer. Stir in the cornstarch mixture and cook for 1–2 minutes, stirring, until the sauce is thick and glossy.
7. Add the crispy chicken and toss quickly until lightly coated in the sauce. Serve immediately with steamed rice or egg-fried rice.

Air Fryer Option

Lightly spray the battered chicken with cooking spray and air fry at 400°F for 12–15 minutes, turning halfway through, until crisp and cooked to 165°F. Because wet batter can drip in an air fryer, start with 1/3 cup sparkling water for a thicker batter, adding a little more only if needed.

Quick Note

Don’t simmer the crispy chicken in the sauce. Toss everything together right before serving so the coating stays crisp instead of soaking up too much sauce and becoming soft.

Takeaway Tip

Keep the peppers and onions chunky and slightly crisp. That little bit of crunch with the crispy battered chicken and glossy sweet and sour sauce gives the finished dish more of that classic British Chinese takeaway texture.

Estimated Nutrition (Per Serving)

Approximate, excluding rice and allowing for some frying oil absorption.

Calories: 620
Protein: 36g
Net Carbs: 72g
Fat: 20g
Fiber: 2g