Hairy Bikers Sweet and Sour Chicken Recipe

This tangy, glossy sweet and sour chicken is made with tinned pineapple, crisp peppers, water chestnuts, and tender chicken breasts. It’s a lighter take on the takeaway classic, ready in 30 minutes and serving 4.

I make this nearly every week as a quick fakeaway dinner. It comes from the Hairy Dieters cookbook, and it’s one of the best ways to skip the takeaway without missing out on flavour.

Sweet and Sour Chicken Ingredients

For the chicken:

• 1 x 425g tin pineapple chunks in natural juice
• 2 boneless, skinless chicken breasts
• 2 tbsp sunflower oil
• 1 onion, cut into wedges
• 1 green and 1 red pepper, deseeded and chopped
• 1 x 225g tin water chestnuts, halved
• 4 spring onions, trimmed and thinly sliced on the diagonal

For the sauce:

• 1 tbsp cornflour
• 150ml water
• 2 garlic cloves, crushed
• 25g fresh root ginger, peeled and finely grated
• 1 tbsp dark soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp soft light brown sugar
• 2 tbsp tomato ketchup
• ½ tsp dried chilli flakes
• Freshly ground black pepper

How to Make Sweet and Sour Chicken

1. Drain the pineapple: Tip the tinned pineapple into a sieve over a bowl. Reserve the juice for the sauce.
2. Mix the sauce: In a small bowl, blend the cornflour with 2 tablespoons of the reserved pineapple juice until smooth. In a larger bowl, whisk together the remaining pineapple juice, water, garlic, ginger, soy sauce, vinegar, sugar, ketchup, and chilli flakes.
3. Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Season with black pepper.
4. Stir-fry the vegetables: Heat the oil in a large wok or non-stick frying pan over high heat. Add the onion and peppers and stir-fry for 3 minutes until slightly softened.
5. Cook the chicken: Add the chicken pieces to the wok. Stir-fry for 4 minutes until lightly coloured on all sides.
6. Add the sauce and simmer: Add the pineapple chunks, water chestnuts, and the main sauce mixture. Bring to a simmer and cook for 4–5 minutes, stirring regularly, until the chicken is cooked through.
7. Thicken and serve: Stir in the cornflour slurry and cook for 30–60 seconds until the sauce turns thick and glossy. Scatter over the spring onions and serve straight away.

What Are the Best Tips for Sweet and Sour Chicken?

• Prep everything first: This dish comes together very fast. Chop all your vegetables, mix the sauce, and have the chicken ready before you turn on the heat.
• Get the wok properly hot: A screaming hot wok gives the vegetables a slight char and stops the chicken from stewing. If your pan isn’t big enough, cook the chicken in two batches.
• Don’t skip the slurry: The cornflour slurry at the end is what gives the sauce that glossy, sticky coating. Add it right at the finish and stir constantly for about 30 seconds.
• Turn it into a fakeaway spread: Pair this with a chow mein or a Chinese chicken curry for a full fakeaway night without ordering in.

What to Serve With This Dish

Plain steamed rice or jasmine rice is the best match. The fluffy grains soak up the glossy sauce perfectly. Egg fried rice works well too if you want something with a bit more substance.

For a bigger fakeaway spread, serve it alongside Singapore noodles or prawn crackers. A side of steamed pak choi with a drizzle of sesame oil rounds things out nicely.

How Should You Store Leftovers?

Cool leftovers completely, then transfer to an airtight container. They will keep in the fridge for up to 3 days. Reheat gently in a wok or frying pan over medium heat, adding a splash of water if the sauce has thickened too much.

This dish also freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Defrost fully in the fridge overnight before reheating on the hob until piping hot throughout.

Nutrition Facts

• Calories: 288 kcal
• Protein: 20g
• Carbohydrates: 40g
• Fat: 7g
• Dietary Fibre: 4g
• Salt: 0.9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

Frequently Asked Questions

Can I make this with a different meat? Yes, pork tenderloin or large prawns both work well. Pork takes a similar time, but prawns cook much faster, so add them in the last 2 minutes.

Is sweet and sour chicken healthy? This version from the Hairy Dieters cookbook comes in at just 288 calories per serving. It uses less sugar than most takeaway versions and skips the deep-fried batter entirely.

What is in sweet and sour sauce? The sauce is a mix of pineapple juice, white wine vinegar, brown sugar, tomato ketchup, soy sauce, garlic, ginger, and chilli flakes. A cornflour slurry thickens it at the end.

How does Hairy Bikers sweet and sour chicken compare to a takeaway? A typical takeaway sweet and sour chicken has around 500+ calories per portion because the chicken is battered and deep-fried. This version is stir-fried with no batter, so it’s nearly half the calories.

Can I make sweet and sour pork instead? The Hairy Bikers also have a dedicated sweet and sour pork recipe that uses a similar sauce base with pork tenderloin.

You May Also Like:

• Hairy Bikers Sweet and Sour Pork Recipe
• Hairy Bikers Chinese Chicken Curry Recipe
• Hairy Bikers Chow Mein Recipe
• Hairy Bikers Singapore Noodles Recipe

Hairy Bikers Sweet and Sour Chicken Recipe

Author: Alex Saidani Cooking Method:Stir-Frying Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:288 kcal Best Season:Available

Description

A lighter, healthier sweet and sour chicken from the Hairy Dieters cookbook, made with tinned pineapple, water chestnuts, and a glossy homemade sauce in just 30 minutes.

Ingredients

For the chicken:

• 1 x 425g tin pineapple chunks in natural juice
• 2 boneless, skinless chicken breasts
• 2 tbsp sunflower oil
• 1 onion, cut into wedges
• 1 green and 1 red pepper, deseeded and chopped
• 1 x 225g tin water chestnuts, halved
• 4 spring onions, trimmed and thinly sliced on the diagonal

For the sauce:

• 1 tbsp cornflour
• 150ml water
• 2 garlic cloves, crushed
• 25g fresh root ginger, peeled and finely grated
• 1 tbsp dark soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp soft light brown sugar
• 2 tbsp tomato ketchup
• ½ tsp dried chilli flakes
• Freshly ground black pepper

Instructions

1. Drain the tinned pineapple into a sieve over a bowl, reserving the juice for the sauce.
2. Blend 1 tbsp cornflour with 2 tbsp of the reserved pineapple juice until smooth. In a larger bowl, whisk together the remaining juice, water, garlic, ginger, soy sauce, vinegar, sugar, ketchup, and chilli flakes.
3. Cut the chicken into bite-sized pieces and season with black pepper.
4. Heat the oil in a wok over high heat. Stir-fry the onion and peppers for 3 minutes.
5. Add the chicken and stir-fry for 4 minutes until lightly coloured.
6. Add the pineapple chunks, water chestnuts, and sauce. Simmer for 4–5 minutes until the chicken is cooked through.
7. Stir in the cornflour slurry and cook for 30–60 seconds until thick and glossy. Scatter over the spring onions and serve with steamed rice.