Sweet & Sour Chicken

Serves: 4 | Prep: 15 mins | Cook: 15–20 mins
Crispy chicken bites coated in a sticky sweet-and-sour glaze with colourful peppers and onions.

Ingredients

For the Chicken:

  • 500g chicken thighs, cut into bite-sized pieces
  • 1 egg, beaten
  • 60g (½ cup) plain flour
  • 2 tbsp cornflour (cornstarch) – helps crispiness
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)

For the Sauce:

  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 4 tbsp sweet chilli sauce
  • 4 garlic cloves, minced
  • 2 tsp fresh grated ginger (or 1 tsp ground ginger)

Veg:

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small red onion, sliced
  • Sticky rice

Optional Drizzle (Side Bowl):

  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp sweet chilli sauce
      • (Mix together and keep aside for drizzling on top when serving)

Garnish:

  • 1 spring onion, chopped
  • 1 tsp sesame seeds

Method

1. Coat the chicken
In a bowl, mix flour, cornflour, salt, pepper, and paprika.
Dip each piece of chicken into the beaten egg, then coat in the flour mixture.
2. Fry the chicken
Heat oil in a large frying pan or wok over medium-high heat.
Fry the chicken in batches until golden and cooked through (around 4–5 mins per side).
Once cooked, place chicken into an air fryer at 200°C for 5–6 mins to get extra crispy.
3. Make the sauce
In a small bowl, stir together soy sauce, honey, sweet chilli sauce, garlic, and ginger.
4. Stir-fry the veg
In the same pan, add a little more oil if needed.
Stir-fry red and green peppers and red onion for 2–3 minutes until slightly softened but still colourful.
5. Combine everything
Pour the sauce into the pan with the veg and stir until it bubbles slightly.
Add the cooked chicken back in and toss everything to coat in the sauce.
6. Garnish + Serve
Top with chopped spring onion and sesame seeds.
Serve hot with rice or noodles.