Sweet and Sour Chicken Recipe (UK): A Deliciously Easy Dish

This recipe provides a delicious and authentic take on Sweet and Sour Chicken, adapted for UK kitchens and readily available ingredients. Forget complicated techniques and lengthy prep times; this recipe focuses on achieving that perfect balance of sweet, sour, and savoury flavours with ease.

Ingredients: (Serves 4)

• Chicken: 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • ½ tsp ground ginger
  • ½ tsp garlic powder
• Sauce:
  • ½ cup pineapple juice (from a tin is fine)
  • ¼ cup white wine vinegar
  • ¼ cup sugar (adjust to your sweetness preference)
  • 2 tbsp tomato ketchup
  • 1 tbsp soy sauce
  • 1 tsp cornflour mixed with 2 tbsp cold water (slurry)
  • ½ tsp ground ginger
• Vegetables:
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 1 cup pineapple chunks (from a tin, drained)
  • Optional: ½ cup chopped spring onions for garnish

Equipment:

• Large bowl
• Wok or large frying pan
• Small saucepan

Instructions:

Step 1: Marinate the Chicken

In a large bowl, combine the chicken with the marinade ingredients (soy sauce, cornflour, ginger, garlic powder). Mix well and let it marinate for at least 15 minutes (longer is better!). This helps tenderize the chicken and allows the flavours to penetrate.

Step 2: Prepare the Sauce

In a small saucepan, whisk together the pineapple juice, white wine vinegar, sugar, tomato ketchup, soy sauce, and ginger. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves. Stir in the cornflour slurry and continue to cook until the sauce thickens, about 1-2 minutes. Set aside.

Step 3: Cook the Chicken

Heat a wok or large frying pan over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4: Stir-fry the Vegetables

Add the sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until slightly softened. Add the pineapple chunks and stir-fry for another minute.

Step 5: Combine and Finish

Return the cooked chicken to the wok. Pour the prepared sweet and sour sauce over the chicken and vegetables. Stir-fry for 1-2 minutes until everything is well coated and heated through.

Step 6: Serve

Serve immediately over steamed rice. Garnish with chopped spring onions, if desired.

Tips and Variations:

• Spice it up: Add a pinch of chilli flakes to the sauce for a spicier kick.
• Adjust sweetness: Taste the sauce and adjust the sugar according to your preference.
• Add other vegetables: Feel free to add other vegetables like carrots, mushrooms, or broccoli.
• Use different protein: Substitute chicken with pork, beef, or tofu.
• Make it ahead: The sauce can be made ahead of time and stored in the refrigerator.

Why this Sweet and Sour Chicken Recipe is the Best (UK Focused):

This recipe utilizes readily available ingredients easily sourced from any UK supermarket. It's quick, easy to follow, and delivers an authentic sweet and sour flavour profile that’s perfect for a weeknight meal or a weekend treat. The clear instructions and step-by-step guide ensure even beginner cooks can achieve restaurant-quality results. Enjoy!