Crispy Sweet and Sour Chicken


3/4 cup cornflour

1/2 cup plain flour

1 teaspoon baking powder

1 cup cold water

1 egg

1 tablespoon soy sauce

Salt and pepper

600g boneless, skinless chicken thighs, cut into 2cm pieces


1 large red capsicum, diced

1 brown onion, cut into pieces

425g pineapple chunks in juice

1 jar of Barker’s Easy Sweet’n Sticky Meal Sauce

rice, to serve

2 spring onions, finely sliced (optional)

2 Tbsp sesame seeds (optional)

Vegetarian? Try tofu in place of the chicken.


Preheat oven to 100C fan bake.

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.

Season chicken with salt and pepper and mix into batter.

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.

Carefully remove all but 1-2 Tbsp oil from the wok. Add capsicum and onion and stir fry for 3-4 minutes, until tender.

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.

Stir chicken into sauce and veggies.

Serve on rice, topped with spring onions and sesame seeds, if using.

Serves 4-6

Recipe by Barker’s of Geraldine

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