This recipe is a classic and there are so many versions but this version is lighter fresher and super awesome. You will start by making the sauce, in a saucepan, add brown sugar, white vinegar, pineapple juice, a little soy sauce, and ketchup. Get them over low heat until the sugar is dissolved then thicken the sauce by adding cornstarch mixed with a little bit of water.

Let the mixture simmer for a little longer until you get a nice thick sauce. For the chicken, you are going to do a simple marinate, get the chicken pieces in a large bowl then add soy sauce and garlic and a little black or white pepper then mix that together. Add flour to the chicken to create a nice crunchy coating then get a pan with oil over medium heat then add the chicken pieces and let the chicken fry for three minutes on each side or until golden brown and crispy.

The real secret here is that you are not coating the chicken with a thick batter but a light smattering of flour so you are still getting the crispy crunch but not all that stretchy heavy batter. Once don,e prepare some veggies for the chicken, slice some wedges of onions and tomatoes then in a pan, add onions first and let them caramelize then add the tomatoes then the chicken and then the sauce.

The coating on the side of the chicken will soak up and become all glossy with the sauce, Finish off with spring onions then serve.


  • 500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes
  • 200 grams of chopped, cubed or sliced pineapples
  • 1 Tbsp light soy sauce
  • 1 garlic clove, finely chopped
  • ½ tsp ground white pepper
  • ½ cup plain flour
  • vegetable oil for shallow frying, plus 1 tbsp
  • 1 onion, cut into wedges
  • 1 tomato, cut into wedges
  • 3 spring onions

Sweet & Sour Sauce:

  • ½ cup brown sugar
  • 2 tbsp tomato ketchup
  • 1 tbsp light soy sauce
  • 3 tbsp white vinegar
  • 1/3 cup pineapple juice
  • 2 tsp cornflour


  1. For the sweet & sour sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice, and in a saucepan over medium-high heat, simmer for a few minutes until sugar dissolves.
  2. In a small bowl, combine cornflour with 2 tablespoons of water. Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.
  3. In a large bowl toss chicken with soy sauce, garlic, and pepper until well combined.
  4. Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour.’
  5. Pour about a 3 cm (1 inch) depth of oil into a large non-stick frying pan over high heat.
  6. When the oil is hot (a piece of chicken should start sizzling immediately when placed into the oil) cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel.
  7. Heat the remaining 1 tablespoon of oil in a clean frying pan or wok. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds.
  8. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions. Remove from heat and serve.