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Tasia and Gracia's sweet and sour chicken

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This sweet and sour chicken with pineapple dish is a delicious take on a takeaway classic. Simply serve with steamed rice and dig in.

  • Serves4, Serves
  • Cook time30 minutes
  • Prep time20 minutes, + 30 mins marinating time
Tasia and Gracia’s sweet and sour chicken


  • 1/4 cup (60ml) light soy sauce
  • 1 Coles Australian Free Range Egg white
  • 2 x 300g Coles RSPCA Approved Free Range Chicken Breast Fillets, cut into 2cm pieces
  • 425g can Coles Pineapple Pieces in Syrup, drained reserving 1/2 cup (125ml) syrup
  • 1/2 cup (125ml) white vinegar
  • 2/3 cup (180ml) tomato sauce
  • 1 tbs white sugar
  • 1 tbs light soy sauce, extra
  • 1 cup (150g) cornflour
  • Vegetable oil, for deep-frying
  • 1 tbs vegetable oil, extra
  • 1 green capsicum, seeded, cut into 2cm pieces
  • 1 red capsicum, seeded, cut into 2cm pieces
  • 1 brown onion, cut into wedges
  • 3 garlic cloves, finely chopped
  • 1 tbs cornflour, extra
  • Steamed rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the soy sauce and egg white in a large bowl. Season with pepper. Add the chicken and turn to coat. Place in the fridge, covered, for 30 mins to develop the flavours.
  2. Step 2

    Combine the reserved pineapple syrup with the vinegar, tomato sauce, sugar and extra soy sauce in a large jug.
  3. Step 3

    Drain chicken from the marinade mixture. Place cornflour in a large shallow bowl. Add enough oil to a wok or large saucepan to come 10cm up the side of the pan. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Toss half the chicken in cornflour to coat. Cook for 3 mins or until crisp, golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining chicken and cornflour.
  4. Step 4

    Heat the extra oil in a clean wok or large frying pan over medium-high heat. Add the combined capsicum, onion and garlic and stir-fry for 2 mins or until just tender. Transfer to a heatproof bowl.
  5. Step 5

    Add the pineapple syrup mixture and pineapple pieces to the wok or frying pan over medium heat. Bring to a gentle simmer. Combine the extra cornflour and 1 tbs water in a small jug or bowl. Add the cornflour mixture to the pineapple mixture and cook, stirring, for 2 mins or until mixture thickens. Return the chicken and capsicum mixture to the wok or frying pan and cook, stirring, for a further 2 mins or until heated through. Season.
  6. Step 6

    Divide chicken mixture among serving bowls and serve with rice.