Braised food

Brian’s Braised Sweet and Sour Chicken: Today

Brian’s Braised Sweet and Sour Chicken

Sweet and sour chicken is a classic dish, here’s how to make your own.


  • 8 small chicken thighs
  • 50g flour
  • 50ml chicken stock
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 red onion peeled and diced
  • 3 green onions, washed and finely chopped
  • Drizzle with rapeseed oil
  • Salt pepper

For the sauce:

  • 250ml pineapple juice
  • 50g tomato ketchup
  • 30ml white wine vinegar
  • 40g brown sugar
  • 20ml soy sauce
  • 30 g grated fresh ginger
  • 2 cloves garlic peeled and crushed
  • Pinch of crushed chili flakes
  • 20g cornstarch
  • Ground fresh pepper
  • Pinch of salt


  1. Preheat the oven to 160 degrees C.
  2. Season with flour with salt and pepper. Coat each chicken thigh in flour.
  3. Heat a skillet over medium heat. Add the rapeseed oil to the skillet. Fry the chicken on all sides and transfer it to a platter.
  4. In the same pan, add a new drizzle of oil and sweat the onion and diced peppers, then add the chicken broth and simmer for 3 minutes. Transfer everything to the plate with the chicken.
  5. Put the chicken in the oven for 20 minutes.
  6. To make the sauce, combine all the ingredients except the corn flour. Put everything in a saucepan and simmer for 10 minutes, whisking all the time.
  7. Add cornstarch and mix with water to form a liquid. Whisk the cornstarch into the sauce and whisk until it thickens. Reduce to low heat for 8 minutes.
  8. Add the cooked chicken, bell pepper and onions to a serving dish and pour the sauce.
  9. Serve with sliced ​​green onions.

Brian’s tip: Serve with boiled rice