Jamie Oliver Sweet And Sour Chicken

If there’s one dish that never fails to take me right back to Friday-night takeaways as a teenager — it’s sweet and sour chicken. And not the gloopy, suspiciously orange kind either. I’m talking proper crispy chicken, coated in a glossy sauce that’s tangy and sweet in equal measure, with juicy pineapple and just enough crunch from peppers. This homemade version? A little bit nostalgic, a lot delicious, and surprisingly easy for something that feels like a treat.

I first made this when I was craving takeaway but also trying not to spend money (or leave the house, let’s be real). The result? Better than takeaway — and I say that as someone who adores a good sticky bag of Chinese food. It’s now my “I need comfort food but want to feel like I cooked something” meal. And honestly, I never get tired of it.

Why You’ll Love It

• Crispy chicken, no deep fryer – Golden crust, juicy middle, minimal stress.
• That sweet, tangy sauce – Made from scratch with cupboard basics.
• Comes together in under 30 minutes – Perfect midweek fakeaway.
• Customisable – Swap peppers, add chili, double the pineapple. Go wild.
• Picky eater approved – Kids love it. Adults too, obviously.
• Tastes even better than your local takeaway – There, I said it.

Ingredients

For the Chicken:

• 5 tbsp vegetable oil
• 2 eggs, lightly beaten
• 3 tbsp cornflour (cornstarch)
• ¾ cup (90g) plain flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic salt
• 2 tsp paprika
• 3 chicken breasts, chopped into bite-size pieces

For the Sauce:

• 1 tbsp vegetable oil
• 1 large onion, cut into chunks
• 1 red pepper, chopped into 1-inch pieces
• 1 green pepper, chopped into 1-inch pieces
• 2 garlic cloves, minced
• 1 tsp minced ginger
• ⅔ cup (150ml) tomato ketchup
• 2 tbsp malt vinegar
• 6 tbsp dark brown muscovado sugar
• 475g canned pineapple chunks (with juice)

To Serve:

• Cooked rice (boiled or fried)
• 1 tsp sesame seeds

How to Make It

Set up your crispy station:

Get three bowls: one with beaten egg, one with cornflour, and one with flour, salt, pepper, garlic salt, and paprika mixed together. Dredge each piece of chicken in cornflour, then egg, then seasoned flour. It’s a little messy — embrace it.

Fry until golden and glorious:

Heat the oil in a large frying pan or wok until shimmering. Add the chicken and cook for 6–7 minutes, turning now and then, until deep golden and crisp. Work in batches if needed — don’t overcrowd the pan. Set cooked chicken on kitchen towel to drain.

Start the sauce:

In another pan, heat a tablespoon of oil. Throw in the onion and peppers and cook for 3 minutes until they start to soften but still have bite. Add the garlic and ginger and cook for another minute, stirring constantly so nothing catches.

Make it sweet, sour, and sticky:

Add the ketchup, vinegar, sugar, and pineapple (juice and all) to the pan. Stir everything together and bring to a simmer. Let it bubble gently for 3–5 minutes until it thickens a bit and smells like actual heaven.

Toss the chicken in the magic:

Transfer the crispy chicken into the pan of sauce. Gently toss to coat every piece in that glossy, sticky glaze. Try not to eat half of it before serving. (I fail at this step every single time.)

Serve and smile:

Spoon the chicken and sauce over hot rice. Sprinkle with sesame seeds. Eat immediately — preferably with something cold to drink and zero plans for the evening.

Common Mistakes and How to Dodge Them

Why’s my chicken not crispy?
You probably overcrowded the pan or didn’t get the oil hot enough. Give it space and make sure it’s sizzling before you start.

My sauce is too thick/runny?
It thickens as it cools. If it’s too thick, add a splash of water or pineapple juice. Too thin? Let it simmer a bit longer.

I forgot the cornflour — is it ruined?
Not at all. The flour mix will still crisp, just not as crispy. Add cornstarch next time for that extra crunch.

Can I bake the chicken instead?
You can, but it won’t have the same crispy finish. Pan-frying gives you that proper takeaway texture.

Storage and Reheating

• Fridge: Keeps for up to 3 days in an airtight container.
• Freezer: You can freeze it, but the chicken loses crispness. Still tasty though.
• Reheat: Oven is best for texture — 180°C for 10–12 minutes. Microwave works too, just loses the crunch.
• Tip: Don’t mix the sauce and chicken until just before serving if making ahead — it keeps the chicken crispy longer.

Frequently Asked Questions

Can I use chicken thighs instead?
Yep, even better for juiciness. Just trim off any extra fat.

Is it really better than takeaway?
Honestly? Yes. You control the ingredients and it’s fresher. Plus, you don’t have to wait for delivery.

Can I add more veggies?
Totally. Try baby corn, sugar snap peas, or sliced carrots.

Is this spicy?
Not at all — it’s sweet and tangy. Add chili flakes or sriracha if you want heat.

Nutrition Facts (Per Serving):

• Calories: 634
• Fat: 26g
• Carbs: 78g
• Protein: 26g
• Sodium: 1086mg
• Sugar: 47g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Stew
• Jamie Oliver Chicken Pasta 15 Minute Meals
• Jamie Oliver Chicken Curry Recipe