Chicken Main Asian

Classic sweet and sour chicken

Name: Classic sweet and sour chicken recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 egg; 20.00 ml soy sauce; 650g chicken thigh fillets, cut into 3-4cm pieces; 100g cornflour; White pepper, to season; 125ml vegetable oil; 1 onion, roughly chopped; 2 red capsicums, cut into chunks; 4 garlic cloves, crushed; Thinly sliced long green shallot, to sprinkle; Steamed rice, to serve; 440g can pineapple pieces in juice; 60ml tomato sauce; 40.00 ml brown sugar; 40.00 ml apple cider vinegar

Rate now

10m

20m

Classic sweet and sour chicken — Brett Stevens

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 16, 2026

A classic crowd-pleaser and an easy weeknight dinner that’s on the table in 30 minutes.

1 egg
1 tbs soy sauce
650g chicken thigh fillets, cut into 3-4cm pieces
2/3 cup (100g) cornflour, plus 2 tsp extra
White pepper, to season
1/2 cup (125ml) vegetable oil, plus 1 tbs extra
1 onion, roughly chopped
2 red capsicums, cut into chunks
4 garlic cloves, crushed
Thinly sliced long green shallot, to sprinkle
Steamed rice, to serve

Sauce

440g can pineapple pieces in juice
1/4 cup (60ml) tomato sauce
2 tbs brown sugar
2 tbs apple cider vinegar

Method

1.

For the sauce, drain the pineapple, reserving the juice. Combine pineapple pieces and remaining ingredients in a medium bowl with ½ cup (125ml) reserved pineapple juice.
2.

Break the egg into a large bowl and add the soy sauce. Whisk until smooth, then add the chicken and toss to coat. Place half the cornflour in a second large bowl and season generously with white pepper. Using hands or a slotted spoon, remove half the chicken from the bowl, letting excess egg mixture drip off, then drop into the cornflour and toss to coat.
3.

Heat half the oil in a large frypan over medium-high heat. Cook the chicken, making sure the chicken is in a single layer and the pan isn’t overcrowded, for 6 minutes, or until golden all over. Set aside on a plate. Repeat with remaining chicken, cornflour, white pepper and oil. Set chicken aside on a plate and wipe pan clean.
4.

Heat the extra 1 tbs oil in the pan. Cook onion and capsicum, tossing occasionally, for 2-3 minutes. Add garlic and cook, stirring, for 1 minute, or until fragrant. Add pineapple pieces and sauce and bring to the boil. Mix extra cornflour with 1 tbs water and add to pan. Stir until sauce thickens slightly. Add the chicken and toss to coat. Check seasoning.
5.

Sprinkle chicken with shallots and serve with steamed rice.

Rate now

Recipe Notes

Leftovers will last in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the air fryer, placing chicken pieces on top to crisp up slightly.