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Sweet & Sour (Vegan) Chicken

An all-time favourite Chinese recipe in your own kitchen!



How to make this in 3 easy steps:

(for 3-4 servings)


Step 1 – Prepare the pea protein chunks

  • Add the protein chunks to a bowl of cold water (enough to fully cover the chunks) and let them soak for 10 minutes to hydrate them before cooking.


Step 2 – Prepare the dry ingredients

  • Get 3 bowls ready with your dry ingredients: one with the all-purpose flour and dry seasoning spices combined, another with the flaxseed egg (made by whisking together 2 tbsps of milled flaxseed with 5 tbsps of water) and a final bowl with the cornflour.

  • Drain the chunks using a colander and squeeze the water out.

  • Now you’re ready to place your chunks in the dry ingredients. Tip: use the same hand for the dry ingredients and the other to soak the chunks in the flaxseed. Grab a handful of chunks at a time and place them in the bowl with the all-purpose flour, coat them well and then coat them in flaxseed and finally coat them in cornflour. If you start to run low on any of the flours, simply top up as needed. Coating the chunks well will make them nice and crispy when pan-frying.


Step 3 – Cook the chunks and veggies

  • Once all your chunks are coated, add them to a pre-heated wok/pan on medium heat with 5 tbsps of olive oil. Cook until golden on all sides (about 4-6 mins), turning a few times during cooking. 

  • Remove from the pan and place them in a bowl.

  • Add your chopped onion and peppers to the pan/wok and stir-fry in a tablespoon of olive oil for about 3 minutes before adding in the minced/chopped garlic and ginger. Cook everything for about 2 minutes, stirring constantly.

  • Add the tomato ketchup, vinegar, dark brown sugar, and tinned pineapple (including the juice) and stir. Bring to the boil, and then turn down the heat and let it simmer for 8 minutes (stirring occasionally).

  • Transfer the cooked crispy chunks to the pan with the sauce and stir everything well for a further minute.

  • You’re ready to serve! Sprinkle some sesame seeds over your sweet and sour vegan chicken and serve over boiled rice.


Enjoy! Don't forget to tag us in your recipes on Facebook or Instagram.


Ingredients for 3-4 servings

For the chunks


100g of Pea protein chunks

5 tbsp olive oil

Flaxseed egg (made by whisking together 2 tbsp of milled flaxseed with 5 tbsp of water)

4 tbsps cornflour (cornstarch)

8 tbsp plain (all-purpose) flour

½ tsp salt

½ tsp pepper

½ tsp garlic salt

2 tsp paprika

For the sauce:

1 tbsp vegetable oil

1 large onion peeled and chopped into large chunks

1 red pepper chopped into 1 inch pieces

1 green pepper chopped into 1 inch pieces

2 cloves of garlic peeled and chopped/crushed

1 tsp minced ginger

150 ml (2/3 cup) tomato ketchup

2 tbsp malt vinegar

4 tbsp dark brown muscovado sugar

425 g can pineapple chunks in juice


Other key ingredients:

Boiled rice

Sesame seeds (optional)




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