James Martin Sweet And Sour Chicken

Right, let’s be honest. Sweet and sour chicken’s had a bit of a glow-up over the years. The sticky red sauce from a dodgy corner takeaway still hits the spot at 2am, sure — but this version? This is the real deal. Crisp chicken, fresh pineapple, loads of colour, and a proper sauce that doesn’t taste like melted Haribo. It’s a James Martin special, and if you’ve ever seen the man cook on telly, you know it’ll be bold, fast, and downright tasty.

I made this on a weeknight after a very long, very annoying Monday. Had half a red pepper, a grumpy belly, and not much hope. Twenty minutes later I was leaning over the stove, licking sauce off a spoon like an unashamed animal. And I didn’t even burn anything. So if I can do it half-asleep, you can too.

Why You’ll Love It

• Way better than takeaway – crispier chicken, fresher veg, and you know exactly what’s in it.
• Quick to throw together – especially once you’ve done it once or twice. It’s fast.
• Satisfyingly saucy – the sticky, tangy, just-sweet-enough sauce is pure magic.
• Easily customisable – swap the pineapple, throw in broccoli, go wild.
• Impressive enough for guests – but comfy enough for a solo sofa dinner.
• Leftovers? Even better – the sauce clings beautifully when reheated.

Ingredients

Chicken:

• 700g chicken breast, sliced into strips
• 200g gluten-free self-raising flour (or plain if you’re not fussed)
• 150ml cider (trust me on this)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tbsp cornflour mixed with 2 tbsp water
• 100ml tomato ketchup
• 100ml chicken stock
• 1 tbsp sherry (or rice wine vinegar if needed)
• 1 red chilli, sliced
• 2 garlic cloves, peeled and grated
• 3cm piece of ginger, peeled and grated

Veg:

• 1 tbsp vegetable oil
• 1 red pepper, diced
• 1 green pepper, diced
• ½ a fresh pineapple, diced (or tinned if you’re knackered)
• 1 onion, peeled and chopped

To Serve:

• Boiled rice
• 4 spring onions, sliced
• 1 small bunch fresh coriander
• Veg oil for frying

How to Make It

Make the crispy batter:

In a bowl, whisk the flour with the cider to make a thick-ish batter. Toss in your chicken strips so they’re properly coated — sticky and gloopy, not dry.

Fry the chicken till golden:

Heat oil in a deep pan (or fryer, if you’ve got one) to 170°C. Fry chicken in batches for 2–3 mins until golden and crunchy. Don’t crowd the pan or they’ll sog.

Stir-fry the veg:

In a big frying pan or wok, heat the oil and throw in your onions and peppers. Fry for a few minutes until just softened, then chuck in the pineapple. Stir and let it warm through. Smells fab at this point.

Get saucy:

In another pan (or the now-empty chicken pan), combine soy, honey, ketchup, sherry, stock, garlic, chilli, and ginger. Bring to a gentle bubble and then stir in the cornflour mix. It’ll go glossy and thick — just how you want it.

Combine and finish:

Toss the crispy chicken into the sauce, stir gently to coat, then fold in the warm veg. Sprinkle over the spring onions and coriander. Serve with rice or just grab a fork and go straight from the pan — I won’t judge.

Common Mistakes and How to Dodge Them

My chicken went soggy!
You likely overcrowded the pan or let it sit too long before serving. Always fry in batches and toss in sauce just before eating.

The sauce isn’t thick enough.
Your cornflour-to-water ratio might be off. Two tablespoons of each, stirred into a smooth slurry, then added while the sauce is bubbling.

It’s too sweet.
No shame in adjusting. Add more soy or a splash of vinegar if it’s tipping into dessert territory.

The batter’s too runny or too thick.
Adjust with flour or cider until it coats the chicken like a soft pancake batter.

Storage and Reheating

In the fridge:
Store leftovers in a sealed container for 3–4 days. The veg will soften, but the flavour deepens.

In the freezer:
Freeze the chicken and sauce separately if you can. Freeze for up to 2 months. Defrost in the fridge overnight.

To reheat:
Microwave in 30-second bursts with a splash of water, or reheat in a pan with a little oil and cover until piping hot.

Frequently Asked Questions

Can I use thighs instead of breast?
Absolutely. They’re juicier and more forgiving — just cut them a bit smaller.

What’s a good non-alcoholic sub for cider?
Use sparkling water or plain water with a splash of apple juice if you want that little tang.

Is this really gluten-free?
Only if you use certified gluten-free self-raising flour and double-check your soy sauce.

Can I make this vegetarian?
Swap the chicken for tofu or cauliflower florets and follow the same battering method.

Nutrition Facts (Per Serving)

• Calories: 310
• Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 330mg
• Carbohydrates: 28g
• Sugar: 10g
• Protein: 18g

Try More James Martin Recipes:

• James Martin Coq Au Vin Recipe
• James Martin Potato Gratin
• James Martin Creamy Chicken Casserole