Sweet & Sour Chicken & Stir Fried Noodles

This Sweet & Sour Chicken with Stir-Fried Noodles is a mouthwatering fusion of crispy, golden-brown chicken tossed in a rich, tangy-sweet sauce and paired with perfectly seasoned noodles. The juicy chicken is coated in a flavorful glaze made from a blend of granulated sugar, brown sugar, apple cider vinegar, and ketchup, creating the perfect balance of sweet and sour. Stir-fried chow mein noodles, crisp vegetables, and a savory soy-based sauce complement the dish, adding layers of texture and flavor. Topped with fresh green onions and sesame seeds, this vibrant and satisfying meal is perfect for a restaurant-quality experience at home.
Print Recipe Pin Recipe
Course Main Course
Servings 4 people

Ingredients
  

For the Chicken:

  • 1 ½ pounds boneless chicken breasts about 4 pieces cut into 1-inch chunks and lightly seasoned to taste
  • ½ cup cornstarch
  • 2 eggs beaten
  • ¼ cup flour
  • 1 cup pineapple chunks
  • 1 red bell pepper cut into chunks
  • ½ onion cut into chunks
  • HAPPI Soya Bean Oil for frying

Sweet and Sour Sauce:

  • ½ cup HAPPI Granulated Sugar
  • ½ cup HAPPI Brown Sugar
  • ½ cup apple cider vinegar
  • 1/3 cup HAPPI Tomato Ketchup
  • 4 teaspoons reduced sodium soy sauce
  • 2 cloves garlic minced

For the Stir Fried Noodles:

  • 1 pack Happi Chowmein Noodles 227g Fine or Broad
  • 8 stalks chives cut lengthwise into 1 ½” pieces
  • ½ onion finely chopped

Stir-Fry Sauce:

  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp HAPPI Granulated Sugar
  • 1 tbsp chicken stock or water

For Frying:

  • 4 tbsp HAPPI Soya Bean Oil

Instructions
 

For the Chicken - Sweet & Sour Sauce:

  • Whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic into a small bowl and set aside.
  • Preheat oil in a frying pan on medium-high heat. Add cornstarch to a large ziplock bag. Add chicken pieces to the bag and shake until all the pieces are well coated. Dip the pieces into the egg, then into the flour before adding to the hot oil in batches. Cook until brown and crispy (2-3 minutes). Remove to a cookie sheet. When all batches are cooked, remove all but a tablespoon of oil. Add the bell peppers, onions, and pineapple and cook for 1-2 minutes until tender. Add the sauce and simmer for 30 seconds. Add the chicken pieces and stir until the sauce is thick and bubbling.

For the Noodles:

  • Boil noodles using package directions. Drain and rinse. Pat dry any excess moisture from the noodles. Mix sauce ingredients in a bowl. Add 2 tablespoons of oil to a warm pan and sauté the green onions, onions, and bell pepper for 1 minute over high heat. Add the chow mein noodles and work quickly to stir fry and separate the noodles and combine them with the vegetables. Add 2 additional tablespoons of oil to properly coat the noodles. Turn the heat to high and continue to stir fry for 3-4 minutes until your noodles begin to crisp up. Add the stir-fry sauce to the pan and toss to combine. Continue stir frying for 3-4 minutes until the sauce is fully absorbed into the noodles. Toss in the chive greens and stir fry for another minute. Plate the noodles and top with the sweet and sour chicken. Serve immediately.