Jamie Oliver’s Sweet and Sour Chicken: The Ultimate Guide to Making This Takeout Classic at Home

Ever craved that delicious sweet and sour chicken from your favorite Chinese takeaway but wanted a healthier, homemade version? Well, you’re in luck! Jamie Oliver, the celebrated British chef, has created some amazing versions of this classic dish that will satisfy your cravings without the artificial ingredients or day-glow colors.

I’ve spent hours researching Jamie’s different approaches to sweet and sour chicken, and I’m excited to share everything I’ve learned. Whether you’re looking for his roast chicken version or the more traditional stir-fried approach, I’ve got you covered!

Why Make Jamie’s Sweet and Sour Chicken?

Before diving into the recipes, let me tell you why Jamie’s sweet and sour chicken is worth trying:

• It uses fresh, natural ingredients (no florescent colors!)
• It’s healthier than takeout versions
• The flavors are authentic but elevated
• Most versions are surprisingly simple to make
• It impresses dinner guests every time

As Jamie himself notes, his version gives you “all the flavor of takeout right at home” but “doesn’t have the high amounts of sugar and fat that are common in takeout.”

Jamie’s Roast Chicken Sweet and Sour Version

Let’s start with Jamie’s oven-baked version, which is super easy since you just throw everything in a tray and put it in the oven!

Ingredients You’ll Need:

• 2kg (4.5lb) chicken, preferably organic
• Sea salt and freshly ground black pepper
• 1 handful of fresh parsley, roughly chopped
• 4 thumb-sized pieces of fresh ginger, grated with skin left on
• 2 red peppers, halved and de-seeded
• 2 yellow peppers, halved and deseeded
• 4 red onions, peeled
• 2 fresh chillies, snapped in half
• 1 ripe pineapple, peeled, quartered and chopped
• 1 tsp fennel seeds, crushed
• Olive oil
• 2 tbsp sugar
• 6 tbsp balsamic vinegar

Step-by-Step Instructions:

1. Preheat your oven to 190°C/375°F.

2. Season your chicken generously inside and out, then stuff the cavity with the mixed parsley and ginger.

3. Prepare the vegetables by cutting your peppers and red onions into quarters and putting them into a cold casserole pan. Add the chilli, pineapple, and crushed fennel seeds.

4. Coat with olive oil – drizzle with three good lugs of olive oil, sprinkle with a little salt and pepper, and toss until well coated.

5. Add the chicken by placing it on top of the vegetables, pat it with a little oil.

6. Roast in the oven for about 15 hours, The chicken is ready when the bones can be easily pulled out of the thighs,

7. Make the sauce by draining the chicken juices over the pan, removing the chicken to a plate with half the vegetables and pineapple, and allowing it to rest for 5 minutes

8. Blend the sauce by putting the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Season with a little salt and blend to make a lovely sauce.

9. Serve with some stir-fried noodles, or steamed/boiled rice

Jamie’s Traditional Sweet and Sour Chicken Recipe

If you prefer the more traditional stir-fried sweet and sour chicken like you’d get from a Chinese takeaway, Jamie has a great version of that too!

Ingredients:

• Boneless chicken thighs or breast
• Cornflour
• Vegetable oil for frying
• Garlic cloves, grated
• Ginger, grated
• Chilli, finely chopped
• Spring onions, trimmed and finely chopped
• Pineapple chunks in juice
• Soy sauce
• Rice vinegar or white wine vinegar
• Light brown soft sugar
• Chicken stock

Step-by-Step Method:

1. Coat the chicken – Pat the chicken dry and toss in cornflour until fully coated to create a crispy exterior when fried.

2. Fry the chicken – Heat vegetable oil in a wok or large frying pan over high heat. Fry the chicken in batches for 3-4 minutes each side until golden brown and cooked through. Transfer to a plate.

3. Cook the aromatics – Add a little more oil to the pan and heat over medium-low heat. Add the garlic, ginger, chilli, and spring onions. Cook for 1-2 minutes until fragrant.

4. Add the pineapple – Tip in the pineapple chunks and any juice from the can. Let this simmer for a couple minutes.

5. Make the sauce – Combine soy sauce, vinegar, brown sugar, and chicken stock in a small bowl. Add this to the pan and let it cook down until it thickens slightly.

6. Return the chicken – Put the fried chicken pieces back into the sauce. Let simmer for 2-3 minutes until the chicken is glazed and piping hot.

7. Adjust seasoning – Taste and adjust as needed, adding more soy, vinegar, or sugar to achieve the right sweet, sour, and salty balance.

8. Serve with rice and enjoy!

Jamie’s Spicy Sweet & Sour Chicken with Noodles

Jamie also has a more recent version that includes noodles and a tea-infused twist!

Ingredients:

• 4 free-range chicken thighs, skin on, bone in
• 2 teaspoons Chinese five-spice powder
• Olive oil
• 1 fresh red chilli
• 3cm piece of ginger
• 1 bunch of spring onions
• 4 cloves of garlic
• 2 tablespoons runny honey
• 6 ripe plums
• 8 tablespoons rice wine vinegar
• 2 tablespoons low-salt soy sauce
• Sesame oil
• 300g free-range medium egg noodles
• 200g sugar-snap peas or mangetout
• 125g baby spinach
• 1 jasmine tea bag
• Fresh mixed soft herbs
• 1 lime

Step-by-Step Method:

1. Season the chicken – Put the chicken and five-spice in a large bowl, drizzle with olive oil and toss together.

2. Start cooking – Heat olive oil in a large pan over medium heat, add the chicken skin-side down and cook for 5 minutes, then add the whole chilli.

3. Add aromatics – Peel and add the ginger, trim and add 4 spring onions, along with unpeeled garlic cloves. Drizzle over the honey and fry until dark, golden and sticky.

4. Create the sauce – Add whole plums, vinegar, soy and a little sesame oil. Cover and cook slowly for 20-30 minutes until chicken is tender.

5. Reduce the sauce – Remove the lid and let the liquid reduce and get sticky.

6. Shred the chicken – Transfer everything to a board, cool slightly, then shred the chicken (discard the bones) and return to the pan.

7. Create the spicy salad – Chop the plums and garlic (discarding stones and skin), the chilli and remaining spring onions to create a hot chopped salad. Return to the pan with the chicken.

8. Cook the noodles – Place noodles, sugar-snap peas or mangetout, spinach and tea bag in a pan and cover with boiling water. Simmer for 3 minutes, then discard the tea bag.

9. Combine – Transfer the noodles and veggies to the pan with the chicken. Use some cooking liquid to loosen the sauce, then toss together.

10. Finish and serve – Top with chopped herbs and serve with lime wedges for squeezing over.

Pro Tips from Jamie for Perfect Sweet and Sour Chicken

Jamie shares some excellent tips to ensure your sweet and sour chicken turns out perfectly:

• Use cornflour rather than plain flour for a super crispy coating on the chicken.

• Let excess cornflour coating shake off before frying so it doesn’t burn.

• Fry in batches to avoid crowding the pan and steaming instead of frying.

• Use pineapple juice to add natural sweetness instead of extra sugar.

• Simmer the sauce to reduce and thicken to the right clingy consistency.

• For extra flavor, marinate the chicken in soy sauce, honey, and shaoxing wine beforehand.

• Bake the chicken instead of frying to make a healthier version.

The Olympic Connection

Interestingly, Jamie has mentioned that his sweet and sour chicken recipe pays tribute to Olympic diver Tom Daley! Apparently, this dish is Tom’s “guilty pleasure after a competition,” which inspired Jamie to create a healthier homemade version that could be made in just 35 minutes.

As Jamie said: “Tom told me this is his guilty pleasure after a competition, so I wanted to show him just how fantastic it can be if you make it from scratch. The great thing about cooking at home is that you can really own it.”

Why I Love Jamie’s Sweet and Sour Chicken

I’ve made all of these versions multiple times, and I gotta say – they’re all fantastic in their own way! The roast chicken version is my go-to for busy weeknights since it’s so simple to prepare. The flavors develop amazingly in the oven, and the sauce you make from the roasted veggies and pineapple is to die for.

My dinner guests always rave about it, especially when I explain that it’s essentially a healthier version of their favorite takeout dish. The best part? No artificial ingredients or day-glow colors, yet it still captures that sweet-sour-savory balance we all crave.

Final Thoughts

Jamie Oliver’s sweet and sour chicken recipes prove that you don’t need mysterious ingredients or complicated techniques to recreate takeout favorites at home. Whether you choose his roasted version, traditional stir-fried approach, or the plum and noodle variation, you’ll end up with a delicious meal that satisfies those takeout cravings while being fresher and healthier.

So next time you’re reaching for that takeout menu, why not give Jamie’s sweet and sour chicken a try instead? Your taste buds (and your wallet) will thank you!