20-Minute Sweet and Sour Chicken

Sweet and sour chicken is the takeaway order that never goes out of style. This quick version skips the batter and deep fryer: the chicken gets a light cornflour coating and a hot pan, so it's golden and tender in minutes.

The sauce is classic pantry: tomato ketchup, rice vinegar, sugar, soy sauce and pineapple juice from the tin, thickened with cornflour until glossy.

Serve over steamed rice for a weeknight fakeaway.

Servings
4
Prep Time
5
mins
Cook Time
15
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Ingredients
10
Total Time
20
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Ingredients

  • 600g chicken thigh fillets, cut into bite-sized pieces
  • 3 tbsp cornflour
  • 2 tbsp neutral oil
  • 1 brown onion, cut into chunks
  • 1 red capsicum, cut into chunks
  • 1 green capsicum, cut into chunks
  • 1 x 225g tin pineapple pieces, drained (reserve the juice)
  • 2 garlic cloves, finely chopped
  • Sauce: 1/3 cup (80ml) tomato ketchup, 1/4 cup (60ml) rice vinegar, 1/4 cup (60ml) reserved pineapple juice, 2 tbsp sugar, 1 tbsp soy sauce, 2 tsp cornflour
  • Steamed jasmine rice, to serve

Instructions

  1. Toss the chicken with the cornflour until evenly coated. Whisk the sauce ingredients together.
  2. Heat the oil in a large frying pan or wok over medium-high heat. Cook the chicken in a single layer for 6-7 minutes, turning, until golden and cooked through. Set aside.
  3. Add the onion and capsicum to the pan and stir-fry for 2-3 minutes until just tender. Add the garlic and pineapple and cook for 1 minute.
  4. Pour in the sauce and stir until it bubbles and thickens, about 1 minute.
  5. Return the chicken and toss to coat. Serve with rice.

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