Stop Battering Chicken! Make Sweet & Sour Like a Restaurant

Sweet & sour chicken — but done properly. No batter, no deep frying, no soggy sauce. This modern, restaurant-style version uses pan-seared chicken breast, peppers, onion, and pineapple with a glossy sweet & sour glaze that coats instead of floods. Clean, balanced, and far better than takeaway.

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Ingredients (Serves 2)
Chicken
• Chicken breasts — 2 medium (300 g | 10.5 oz total)
• Salt — ½ tsp | 3 g
• White or black pepper — ¼ tsp | 1 g
• Potato starch — 2 tsp | 6 g
• Neutral oil — 1 tbsp | 3 tsp |
• Chicken powder (optional and do not use salt) 1 tsp
Onion, Peppers & Pineapple
• Onion, sliced (not too thin) — 1 medium (150 g )
• Red bell pepper, sliced — 1 large (150 g | 1½ UK cups | 1½ US cups)
• Green bell pepper, sliced — 1 medium (120 g | 1¼ UK cups | 1¼ US cups)
• Fresh or tinned pineapple chunks — 150 g
• Oil — 1 tsp | 5 ml
Sweet & Sour Sauce (Light & Glossy)
• Tomato ketchup — 4 tbsp | ¼ UK cup | ¼ US cup
• Rice vinegar (or white vinegar) — 2 tbsp | ⅛ UK cup | ⅛ US cup
• Light soy sauce — 1 tbsp | 3 tsp
• Sugar (white or light brown) — 1½ tbsp | 4½ tsp | 18 g
• Pineapple juice — 4 tbsp | 12 tsp | 60 ml | ¼ UK cup | ¼ US cup
• Cornflour (cornstarch) — 1 tsp | 3 g
• Water — 2 tbsp | 6 tsp | 30 ml
Finish
• Spring onions, finely sliced — 2
• Sesame seeds — 1 tsp | 3 g

NOTE _ I did not use salt or pepper on the chicken

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