Sweet and Sour Chicken Recipe

This sweet and sour chicken recipe is as easy as they come. It's great for kids parties as they love the sweetness of the pineapple.

This recipe serve 4 (adults) so just adjust it to please yourself. If you have got a recipe that you would like to share with the world then please click here.


  • 4 Chicken breasts, skinned

  • 2 Egg whites

  • 1 tsp Ground ginger

  • 2 tbsp Cornflour

  • Vegetable oil (Enough for deep frying)

  • Salt and pepper to taste

For the sauce

  • Vegetable oil (40ml)

  • 1 green pepper

  • 175g packet of bean sprouts

  • 5 Spring onions

  • 225g Can of pineapple, Drained

  • Small piece of fresh ginger (2cm, grated)

  • 2 tbs brown sugar

  • 1 Tbs Cornflour

  • 4 tbs white Wine vinegar

  • 1 tbs Soy sauce

  • 2 tbs Tomato puree

Sweet and sour chicken recipe


Wash and then cut the chicken into small, 1 inch chunks. Mix together with some salt and pepper and the ground ginger.

Mix the cornflour with the egg whites and beat for a few minutes. Spread the chicken out in a dish and then our the cornflour and egg mixture over it mixing well. Set aside.

Find a large saucepan and fill just under 1/2 way with oil. Heat to about 170°C. Gently lower the pices of chicken into the oil and then deep fry for about3 minutes. Drain the oil. Put the pieces of chicken into a hot oven to keep warm.

Now the Sauce

Find a nice large frying pan or skillet and heat some oil. Grate in the ginger and gently fry for about a minute. Add the rest of the vegetable and the pineapple and mix well, frying for about 2 - 3 minutes.

Beat all of the remaining ingredients (except the cornstarch) together with the juice form the pineapple tin.

Pour this mixture into the frying pan and stirfry for another 3 minutes. Next, add the cornflour, the sauce should start to thicken nicely.

When your ready to serve simply pour the sauce over the chicken and serve at once with frshly cooked basmati rice.

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