Introducing: Oriental Sweet & Sour Chicken.

A study by Mintel (The world’s leading market intelligence company) states that 4 in 5 Brits regularly eat Chinese cuisine.

With a massive 25% (YouGov) of the country claiming a Chinese Takeaway as their favourite – with Indian, Fish and Chips and Pizza all following behind.

Google suggests there are some 12.3 million results for ‘healthy Chinese takeaway’ (SemRush), so the demand is clear.

Sweet & Sour is undoubtedly one of the UK’s favourite Chinese Takeaway meals (AllEat, JustEat), so it may seem daft that we’re only just launching our Oriental Sweet & Sour Chicken Pot O Gold, but it’s been a long time in the making…

Your traditional takeaway Sweet and Sour may taste great, but is not great for you. Reports claim your meal could be anything up to 1700 calories, containing 89 grams of fat and as much as 81 grams of sugar (Mashed).

Over the last 18 months, we’ve been through at least 7 rounds of changes to ensure our Oriental Sweet & Sour Chicken conformed not just to the Tasty and Easy parts of our mantra, but also the Healthy…

Each Pot O Gold (350g) contains 602 kcal, 19.3g fat, 2.1g saturates, 8.1g sugar, and 1.2g salt. Perhaps not our lightest meal in the range but an infinitely better option vs that Saturday night takeaway.

Beyond the macros, we’ve been able to match our Oriental Sweet and Sours mouthfeel and consistency to the takeaway dish for the full effect.

It is ready in 7mins from frozen…

So is not affected by road works or your delivery rider deciding he fancies your food – no one likes watching the courier map and debating ‘why they’ve gone the long way’ or that annoying message when ‘your rider has another order to deliver first’.

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The history of sweet and sour dishes in Chinese cuisine dates back thousands of years, with variations found in different regions of China. Sweet and sour flavours have long been used in Chinese cooking, but the dish as we know it today, typically featuring a combination of meat or seafood with a sweet and tangy sauce, has evolved and been influenced by international culinary trends.

One of the earliest recorded mentions of sweet and sour flavours in Chinese cuisine can be traced back to the Tang Dynasty (618–907 AD). During this time, cooks in the imperial kitchens experimented with various ingredients and flavours, including the combination of vinegar (sour) and sugar (sweet). Sweet and sour sauces were often used to balance flavours and enhance the taste of meats, poultry, and seafood dishes.

Over the centuries, sweet and sour dishes became popular across China, with each region adding its unique twist to the recipe. However, it wasn’t until the 20th century that sweet and sour dishes gained widespread popularity outside of China, particularly in Western countries.

During the early 20th century, Chinese immigrants began arriving in the United States and other Western countries, bringing with them their culinary traditions. As Chinese cuisine gained popularity in the West, sweet and sour dishes became a staple of Chinese-American cuisine.

The exact origins of the sweet and sour chicken dish commonly found in Chinese takeout restaurants are somewhat unclear, but it likely emerged in the United States in the mid-20th century. Sweet and sour chicken typically consists of battered and deep-fried chicken pieces tossed in a sweet and tangy sauce made from ingredients such as vinegar, sugar, soy sauce, and ketchup. The dish became a favourite among Western diners for its irresistible combination of flavours and textures.

Today, sweet and sour chicken remains a beloved classic in Chinese-American cuisine and is enjoyed by people around the world. While the dish has evolved and may vary in ingredients and preparation methods, its popularity endures as a symbol of the fusion of Chinese and Western culinary influences.