1. Prepare the chicken:

Place the cut chicken in a large bowl and combine with salt, pepper, garlic powder, chilli powder, cornflour, baking soda and egg.

Mix thoroughly and let this marinate on the side as you prep the rest of the steps.

2. Prep the vegetables and make the sauce:

Chop up the vegetables ready for cooking later.

In a small bowl, combine the vinegar, ketchup, soy sauce, sugar, and pineapple juice. Stir thoroughly until the sugar dissolves.

Prepare the cornstarch slurry and set aside until later.

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3. Cook the chicken:

Dredge the marinated chicken in a light dusting of cornflour (cornstarch) just before putting it in oil to cook. You can choose from the below two methods

- Shallow or deep frying:

Heat vegetable oil in a deep skillet or wok over medium-high heat. You’ll need enough oil to shallow fry the chicken.

Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

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- Air frying:

Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket with cooking oil.

Place the coated chicken pieces in a single layer in the basket (work in batches if necessary) and lightly spray the tops with oil.

Cook for 10-12 minutes, flipping halfway through, until the chicken is golden and crispy.

4. Stir-Fry the Veggies:

In a large wok or skillet, heat a small amount of oil over medium heat. Add the bell peppers and onion, stir-frying for 3-4 minutes until slightly softened.

Toss in the pineapple chunks and cook for an additional 2 minutes and pour the sweet and sour sauce over everything.

Give the cornflour slurry another stir before pouring into the pan.

5. Add the chicken and serve:

Add the crispy chicken to the wok. Toss to coat everything evenly.

Serve immediately with steamed white rice or fried rice for the ultimate fakeaway meal.

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Tips

• Double-fry for extra crispiness: For super crispy chicken, fry the pieces twice - first at a lower temperature to cook through, and then at a higher temperature to crisp up the coating.
• Customise the sweetness: Adjust the sugar level in the sauce to suit your taste. Add more vinegar if you prefer a tangier kick.
• Prep in advance: You can make the sauce ahead of time and store it in the fridge for up to a week.

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FAQs

1. Can I use a different type of chicken?‍

Yes! While this recipe uses chicken breast or thighs, you can easily swap them for your preferred cut, such as boneless skinless chicken thighs or even chicken tenders. Just make sure to adjust cooking time accordingly.

2. Can I make the sauce ahead of time?‍

Absolutely! You can prepare the sweet and sour sauce in advance and store it in the fridge for up to a week. This makes it easier to put the dish together when you're ready to cook.

3. Can I make this recipe gluten-free?‍

Yes, you can! To make it gluten-free, simply substitute the soy sauce with tamari (a gluten-free soy sauce alternative) and use a gluten-free flour or cornstarch for the batter. Be sure to check the labels on your other ingredients to ensure they are gluten-free.

4. How can I make the chicken extra crispy?‍

For the crispiest chicken, make sure the oil is hot enough before frying (around 350°F/175°C). Don’t overcrowd the pan, as this can cause the coating to become soggy. You can also double-coat the chicken for an extra crispy crunch!

5. Can I use other vegetables in the dish?‍

Definitely! While the traditional recipe includes bell peppers, onions, and pineapples, feel free to add your favourite veggies like carrots, zucchini, or snap peas. Just make sure to cook them until tender before adding them to the sauce.

6. How spicy is this recipe?‍

This recipe is not inherently spicy, as it focuses on sweet and tangy flavours. However, if you like a bit of heat, you can add some red pepper flakes or chopped fresh chilli peppers to the sauce for an extra kick.

7. Can I make this dish ahead of time?‍

Sweet and sour chicken is best enjoyed fresh, as the crispy coating can soften when stored. However, you can make the sauce in advance and store it in the fridge, then just reheat and coat your freshly fried chicken when you're ready to serve.

8. What should I serve with sweet and sour chicken?‍

This dish pairs wonderfully with steamed rice, fried rice, or noodles. You can also serve it alongside a simple vegetable stir-fry or a light cucumber salad for added freshness.

9. How long will leftovers last?‍

Leftover sweet and sour chicken can be stored in an airtight container in the fridge for up to 3 days. While the chicken might lose some of its crispiness, it will still be delicious. Reheat in a hot skillet for the best results!

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