Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Sweet and Sour Chicken
Crispy chicken with peppers and pineapple in a glossy sweet-sour sauce — the takeaway favourite, made fresh.
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15 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 500g chicken breast, cubed
- 1/2 cup cornflour
- 2 eggs, beaten
- Oil for frying
- 1 red pepper, chunks
- 1 green pepper, chunks
- 1 cup pineapple chunks
- For the sauce: 4 tbsp ketchup, 3 tbsp rice vinegar, 3 tbsp sugar, 1 tbsp soy sauce, 1/2 cup water, 1 tbsp cornflour
Instructions
- Dip the chicken in egg, then cornflour, and fry until golden and crisp; drain.
- Stir-fry the peppers for 2 minutes.
- Mix the sauce ingredients and pour into the pan; bubble until thick and glossy.
- Add the pineapple and chicken, toss to coat.
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Tara’s tips
- Drain the chicken before saucing so it stays crisp.
- Balance the sauce — taste before adding the chicken.
Serving suggestions
- Serve over steamed rice.
Storage & reheating
Best fresh; coating softens overnight.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pork version?
Yes — use pork shoulder cubes the same way.
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