Sweet and Sour Chicken

A tasty take on this take-away special, using the freshest chicken from Didsbury’s Little Pigs butchers, for a guilt-free dinner with plenty of flavour.  



200g boneless and skinless chicken fillets (cut into bite-size cubes)

1 tablespoon rice vinigar

1 green pepper (seeds removed and cut into squares)

1 spring onion (cut into 2-inch lengths)

2 cloves garlic (finely chopped)

Oil for frying



200g self-raising flour

200ml water


Sweet and Sour Sauce:

3 tablespoons ketchup

3 tablespoons chilli sauce

1 teaspoon plum sauce

1/2 teaspoon Lea and Perrins Worcestershire sauce

1/4 teaspoon rice vinegar

1/2 teaspoon oyster sauce

3 tablespoons water

1/2 teaspoon corn flower

3 dashes white pepper powder

2 tablespoons oil


1)    Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes.

2)    Mix the batter in a bowl and add the chicken cubes into the batter. Mix the sweet and sour sauce in a small bowl and set aside.

3)    Heat up the cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying).

4)    Transfer the chicken out on a plate, lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons of oil in the wok.

5)    Add garlic and sauté until light brown, before then adding the green peppers. Stir-fry until you smell the aroma.