Crispy Sweet and Sour Chilli Chicken

Crispy Sweet and Sour Chilli Chicken
20 minutes
12 items
6 servings
This sweet and sour adaptation from a classic is an easy recipe to prepare and very versatile to make vegetable and protein substitutions with.


  • ¼ cup Peanut Oil, or similar, for frying
  • 8 whole dried Red Chillies
  • 4 cloves fresh garlic, thinly sliced
  • 4 tsp. MasterFoods™ Finely Chopped Ginger
  • 800 g boneless and skinless Chicken Thigh, trimmed of excess fat and cut into 4 cm pieces
  • ¼ cup Plain Flour, seasoned with salt and pepper
  • 1 small Red, Yellow and Green Capsicum, each cut into similar size pieces to the chicken
  • 6 green Spring Onions, cut into 3 cm pieces
  • 4 Pineapple Rings, roughly chopped
  • ½ cup MasterFoods™ Tomato Sauce
  • ¼ cup MasterFoods™ Soy Sauce
  • Steamed Jasmine rice, to serve

Cooking Instructions:

  1. 1
    Heat oil in a large frying pan and add dried chillies, garlic, and ginger. Cook for 1 minute until fragrant, then carefully remove and drain on paper towel.
  2. 2
    Dust the chicken in the seasoned flour and fry in the flavoured oil for 6 to 8 minutes or until golden brown. Add the capsicum and cook for 1 minute, then remove and drain on paper towel.
  3. 3
    Return the chicken, capsicum, garlic and ginger to the pan, then add pineapple and spring onion.
  4. 4
    Mix the tomato and soy sauce together and add to pan to coat everything and cook for a final minute.
  5. 5
    Add the dried chillies for heat and serve with steamed jasmine rice.


  1. 1
    Replace the chicken with firm tofu or cubes of eggplant for a vegetarian option.
  2. 2
    Add some toasted and crushed peanuts for crunch and nutty texture.
  3. 3
    Also great served with egg noodles.

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