Crispy Sweet & Sour Chicken


    Serves: 4
    Prep Time: 15 minutes
    Cook Time: 35 minutes

    • Make ahead: Chicken and sauce can be made ahead of time (don’t combine the two). Reheat chicken on a rack over a roasting dish at 180°C for 10 minutes. Warm sauce in a pan or the microwave. Combine chicken and sauce just before serving.
    • Vegetarian? Try tofu in place of the chicken.
    • For a vegan meal try these egg substitutes: 2 Tbsp apple sauce or 1 Tbsp linseed/flaxseed + ½ cup water – boil until it becomes a gel.


    • 3/4 cup cornflour
    • 1/2 cup plain flour
    • 1 tsp baking powder
    • 1 cup cold water
    • 1 egg 
    • 1 Tbsp soy sauce
    • salt and pepper, to season
    • 600g boneless, skinless chicken thighs, cut into 2cm pieces
    • oil, for frying
    • 1 large red capsicum, diced 
    • 1 brown onion, cut into pieces
    • 425g pineapple chunks in juice
    • 500g jar Barker’s Easy Sweet’n Sticky Meal Sauce
    • rice, to serve
    • 2 spring onions, finely sliced (optional)
    • 2 Tbsp sesame seeds (optional)


    1. Preheat oven to 100°C fan bake.
    2. Whisk cornflour, flour and baking powder in a medium-large bowl. Add water, egg and soy sauce then whisk until smooth to form a batter.
    3. Season chicken with salt and pepper and mix into batter.
    4.  Pour oil into a wok (approx 3cm from the bottom) and heat on medium-high. When oil is hot, in batches add chicken to the wok and fry for 3-4 minutes, until golden brown and cooked through. Transfer to a rack set over a roasting dish and place in oven to keep warm while the rest of the chicken is cooked.
    5. Carefully remove all but 1-2 Tbsp oil from the wok. Add capsicum and onion and stir fry for 3-4 minutes, until tender.
    6. Stir in pineapple (add a little of the juice from the can if you like) and Barker’s Easy Sweet’n Sticky Meal Sauce. Simmer for a few minutes to warm through.
    7. Stir chicken into sauce and veggies.
    8. Serve on rice, topped with spring onions and sesame seeds, if using.