Sweet & sour chicken

20 Apr 2021

Take a trip to the bustling streets of Hong Kong with this recipe for sweet & sour chicken!


  • 4 tablespoons sunflower oil
  • 100ml soda water
  • 100ml tap water
  • 140g self-raising flower
  • 25g cornflour
  • 4 skinless, boneless chicken breasts chopped into chunks
  • 1 chopped red pepper
  • 1 chopped red chilli
  • 2 halved red chillies
  • 1 tin pineapple chunks, drained- set juice aside
  • 4 star anise
  • 50g tamarind paste
  • 100g caster sugar
  • 100ml Chinese vinegar



  1. Combine the red pepper, chopped chilli and pineapple juice in a pan and bring to the boil, cover and cook for 10 minutes, and then puree.
  2. Return the pureed mixture to the pan, add the pineapple chunks, chilli halves, star anise, tamarind, sugar, and vinegar. Simmer for 20-30 mins until the mixture has reduced and become sticky- this is your sauce.
  3. Heat the oil in a large pan.
  4. Whisk together the soda water, tap water, self-raising flour and a pinch of salt- this is your batter.
  5. Dust each chunk of chicken with cornflour, then dip into the batter mixture, then place into the pan.
  6. Fry the chicken for around 5 minutes, or until cooked, turning frequently.
  7. Serve the chicken with your sauce and sides of your choice- enjoy!