Make this easy sweet and sour sauce recipe UK style with crispy chicken, peppers and pineapple. A quick homemade fakeaway that tastes better than takeaway!
This homemade sweet and sour sauce recipe UK style is the perfect way to recreate a Chinese takeaway favourite at home.
With crispy chicken, colourful peppers, juicy pineapple, and a sticky sweet-and-tangy sauce, it’s a dish that always goes down well. It’s also surprisingly easy to make using simple supermarket ingredients.
If you’re looking for a reliable sweet and sour chicken recipe sauce, this one is a must-try.
For the Sweet and Sour Sauce
4 tbsp ketchup
3 tbsp white vinegar (or rice vinegar)
3 tbsp caster sugar
2 tbsp soy sauce
150 ml pineapple juice
1 tsp garlic paste (or minced garlic)
1 tbsp cornflour + 2 tbsp water (to thicken)
Batter (Takeaway Style)
100g plain flour
75g cornflour
2 eggs
½ tsp baking powder
Splash of cold water
For the Sweet and Sour Chicken
Veg & Extras
1 red pepper, chopped
1 green pepper, chopped
½ onion, sliced
Pineapple chunks (fresh or tinned)
This also works brilliantly if you want a sweet and sour chicken balls recipe style dinner.
Make the sweet and sour sauce by whisking together the ketchup, vinegar, sugar, soy sauce, pineapple juice and garlic in a bowl.
Pour the mixture into a saucepan and bring to a gentle simmer for 2–3 minutes.
Mix the cornflour with water, then stir it into the sauce until thick, glossy and sticky. Set aside.
In a large bowl, combine the plain flour, cornflour and baking powder.
Whisk in the eggs and a splash of cold water to form a smooth batter.
Dip the chicken pieces into the batter until fully coated.
Heat vegetable oil in a deep pan or wok, then fry the chicken in batches for 3–4 minutes until golden and crispy.
Drain the chicken on kitchen paper and set aside.
In a clean pan or wok, stir fry the onion and peppers for 2–3 minutes until slightly softened.
Add the pineapple chunks, then pour in the sweet and sour sauce.
Toss the crispy chicken into the pan and stir gently until everything is evenly coated.
Serve immediately with steamed rice, noodles or chips for a perfect UK-style fakeaway
Use pineapple juice for the best flavour
Pineapple juice is what gives this sweet and sour sauce its classic takeaway-style taste.
Don’t overcrowd the pan when frying
Fry the chicken in batches so it stays crispy rather than steaming in the oil.
Add the chicken at the very end
Toss the crispy chicken into the sauce just before serving to keep the coating crunchy.
Adjust the sweetness to taste
If you prefer a sharper sauce, add a little extra vinegar. For a sweeter sauce, increase the sugar slightly.
Keep the vegetables slightly crisp
Stir fry the peppers and onion briefly so they keep their colour and texture.
Serve immediately for the best results
Sweet and sour chicken is at its best fresh, while the batter is still crisp and the sauce is glossy.
Classic UK takeaway flavour at home
This sweet and sour sauce has that sticky, tangy taste you’d expect from your favourite Chinese takeaway.
Quick and easy to make
This is a simple sweet and sour chicken recipe easy UK families can cook in under an hour.
Perfect homemade sweet and sour sauce
If you’ve been looking for a reliable sweet and sour sauce recipe UK, this one is glossy, balanced and full of flavour.
Crispy battered chicken every time
The light batter creates that crunchy coating that works brilliantly for sweet and sour chicken balls too.
Customisable with your favourite veg
Add carrots, courgette or even broccoli to make it your own.
Better than a jarred sauce
Homemade tastes fresher, and you can adjust the sweetness or tang to suit your preference.
12 March 2026
Discover how the flexible hall space in Beechcroft apartments can be styled as a dining room, library, study or welcoming hallway…
Read more11 March 2026
How the Brexit 90/180-day rule affects UK citizens with second homes in Europe. Learn visa rules, Schengen limits and tips for…
Read more5 February 2026
Whatever your taste or your budget, you can find somewhere to dine out in Windsor. From Michelin starred restaurants to smart restaurants…
Read more