Name: Sweet Chilli Chicken
Prep time: 20 min
Cook time: 10 min
Ingredients: 2 tbsp sesame oil; 2 tbsp rice wine vinegar; 4 tbsp ketchup; 4 tbsp sweet chilli sauce; 3 tbsp brown sugar; 2 tbsp Sriracha; 3 slices tinned pineapple (chopped into chunks); 4 tbsp pineapple juice (from the tin); 1 tbsp grated ginger; 2 cloves garlic (grated); 1/2 onion (cut into chunks); 1/2 red pepper (cut into chunks); 1/2 green pepper (cut into chunks); 2 chicken breasts (diced (alternatively, turkey breast works too)); 2 tbsp cornflour; 1 egg (beaten); 1 tsp paprika; ½ tsp garlic powder; ½ tsp salt; ½ tsp pepper; 2 tbsp plain flour; Sunflower oil for deep frying; Sesame seeds; 1 chilli (sliced); Spring onions (finely sliced)

Sweet Chilli Chicken

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If I was working late in London, my treat on the way home was always a stop at Wasabi for their sweet chilli chicken. It was the perfect pick-me-up after a long day – tender pieces of chicken coated in a glossy, sticky sauce that balanced fruity sweetness with just the right kick of chilli heat. I loved the way the sweet pineapple notes mellowed the spice, creating a flavour that was both comforting and energising.

This homemade version brings that memory to life in my own kitchen. I’ve stayed true to the sweet-and-spicy profile I loved, but I’ve added my own twist by stirring colourful peppers and onions into the sauce for extra crunch, freshness, and a pop of colour. It’s the ideal “fakeaway” – quick enough for a weeknight, but every bit as satisfying as the original.

Prep Time 20

Cook Time 10

Servings: 2 people

Course: Main Course

Cuisine: Asian

Ingredients Equipment Method Video

Ingredients

Sauce

2 tbsp sesame oil
2 tbsp rice wine vinegar
4 tbsp ketchup
4 tbsp sweet chilli sauce
3 tbsp brown sugar
2 tbsp Sriracha
3 slices tinned pineapple chopped into chunks
4 tbsp pineapple juice from the tin
1 tbsp grated ginger
2 cloves garlic grated
1/2 onion cut into chunks
1/2 red pepper cut into chunks
1/2 green pepper cut into chunks

Fried Chicken

2 chicken breasts diced (alternatively, turkey breast works too)
2 tbsp cornflour
1 egg beaten
1 tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp pepper
2 tbsp plain flour
Sunflower oil for deep frying

To Serve

Sesame seeds
1 chilli sliced
Spring onions finely sliced

Equipment

Grill Temperature

Surfaces

Method

Make the sauce

In a bowl or pan, whisk together sesame oil, rice wine vinegar, ketchup, honey, brown sugar, chilli sauce, pineapple juice, and pepper water.
If you have a blender: blend the grated garlic, ginger, and optional chillis with a spoonful of the sauce to form a paste. Otherwise, mince finely.
Add the paste back into the pan with the rest of the liquid. Simmer over medium heat until slightly thickened.
Stir in the roasted peppers and pineapple chunks, then set aside.

Fry the chicken

Set up three bowls: one with beaten egg, one with cornflour, and one with plain flour mixed with paprika, garlic powder, salt, and pepper.
Heat sunflower oil in your wok (enough to be about an inch deep).
Coat each chicken piece first in cornflour, then dip into the egg, and finally dredge in seasoned flour—shake off any excess.
Fry in batches for 3–4 minutes, turning halfway, until golden and cooked through. Drain on kitchen paper.

Combine & serve

Return the prepared sauce to heat, add the fried chicken pieces, and toss gently to coat evenly.
Serve immediately with rice (white or jasmine), garnished with sesame seeds and spring onions.