Sweet and Sour Chicken Recipe

Sweet and Sour Chicken has stayed popular in UK takeaway menus because it hits a sweet spot between familiarity and novelty. The combination of crispy chicken and a tangy-sweet sauce appeals to both children and adults, making it a universally loved dish. Its ability to be served with fried rice or noodles makes it a versatile choice for a meal.

Serves: 2-3

For the Chicken:

• 2 chicken breasts
• 1/4 tsp ground white pepper
• 1/2 tsp salt + MSG
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 1 egg
• 2 tbsp self-raising flour
• 250g corn starch

For the Veg:

• 1 onion
• 1/2 red pepper
• 1/2 green pepper
• 3 pineapple rings
• 1/3 carrot

For the Sweet and Sour Sauce:

• 5 tbsp sugar
• 4 tbsp orange squash
• 3 tbsp lemon & lime squash
• 200ml pineapple juice
• 2 tbsp rice wine vinegar
• 5 tbsp tomato ketchup
• 1/4 tsp red colouring (optional)
• 120ml water
• 1 tbsp cornstarch

Instructions:

1. Slice your chicken into small cubes and add to a bowl. Add the seasonings and give it a good mix.
2. Add flour to the marinated chicken and mix well.
3. Add the cornstarch to a separate bowl then add the marinated chicken to the mix, toss through and set aside.
4. Chop your onion, peppers, and pineapple rings into 3cm pieces.
5. Slice your carrot into 1/2 cm pieces.
6. Prepare the sweet and sour sauce by mixing all the sauce ingredients in a bowl and stir well.
7. Season your wok with oil on medium-high heat by pouring a ladle of vegetable oil into the wok, swirling it around, then pouring away. Set aside for the next step.
8. Deep fry the chicken in two batches. Add 1 litre of oil to the wok, and when the temperature reaches 180°C, add the chicken and fry for 2 minutes. Turn the heat to high and fry for another 2 minutes, then reduce to low and fry for an additional 1 minute. Once golden and crispy, remove the chicken from the oil and set aside on paper towels.
9. Repeat the frying process for the remaining chicken batch to ensure crispy but tender chicken.
10. Pour 2 tbsp of oil into a clean wok, add the onion, pepper, and pineapple rings, and fry for 2 minutes on medium heat.
11. Pour in your prepped sweet and sour sauce, stir well, and cook for 2 minutes.
12. Add in the fried chicken, toss it through, and enjoy with a portion of egg fried rice.

Per Serving (for 3 servings):

• Calories per serving: ~633 calories

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The Takeaway Culture Boom

By the 1970s and 1980s, Chinese takeaway restaurants had become a beloved part of British culture. The dish quickly became a favorite due to its balance of sweetness and tang, which appealed to a wide range of tastes. Sweet and Sour Chicken was often seen as an accessible choice for those who weren’t yet accustomed to more complex or spicy Chinese dishes. The deep-fried crispy chicken, combined with the sweet and tangy sauce, made it comforting and familiar.

As the takeaway scene flourished, Sweet and Sour Chicken became one of the top items ordered, alongside classics like Chop Suey, Crispy Aromatic Duck, and Kung Pao Chicken.

Why It’s So Popular Today

Sweet and Sour Chicken has stayed popular in UK takeaway menus because it hits a sweet spot between familiarity and novelty. The combination of crispy chicken and a tangy-sweet sauce appeals to both children and adults, making it a universally loved dish. Its ability to be served with fried rice or noodles makes it a versatile choice for a meal.

In short, Sweet and Sour Chicken became a takeaway favorite in the UK because of its adaptation to British tastes, its pleasing combination of flavors, and its comfort-food appeal. Over time, it became a defining dish of British-Chinese cuisine and a staple in homes and takeaway shops across the country.