Print

Chinese Hong Kong Style Sweet and Sour Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy golden chicken tossed in a glossy, tangy-sweet sauce with colorful bell peppers and juicy pineapple. This Hong Kong–style sweet and sour chicken delivers classic takeout flavor made fresh at home.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
  • Salt and black pepper, to taste
  • 1 cup cornstarch
  • 2 eggs, beaten
  • Oil for frying
  • For the sauce:
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar
  • 1/3 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • For stir-frying:
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup pineapple chunks
  • 1 small onion, cut into wedges
  • 1 tablespoon oil

Instructions

  1. Lightly season the chicken with salt and black pepper. Dip each piece into beaten eggs, then coat thoroughly in cornstarch.
  2. Heat oil in a deep pan to 350°F (175°C). Fry the chicken in batches for 4–5 minutes until golden and crispy. Transfer to a paper towel-lined plate.
  3. In a bowl, whisk together ketchup, rice vinegar, sugar, and soy sauce to prepare the sauce.
  4. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry onion and bell peppers for 2–3 minutes until slightly tender but still crisp.
  5. Add pineapple chunks and pour in the prepared sauce. Bring to a simmer.
  6. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
  7. Add the crispy chicken to the wok and toss quickly to coat evenly in the sauce.
  8. Serve immediately while hot and crisp.

Notes

  • Fry chicken in batches to maintain oil temperature and ensure crispiness.
  • For a lighter option, bake or air-fry the chicken instead of deep frying.
  • Adjust sweetness by reducing sugar or increasing vinegar for a tangier sauce.
  • Reheat chicken separately in the oven to restore some crispiness before tossing in sauce.
  • Best enjoyed fresh, as the coating softens after refrigeration.

Nutrition

Find it online: https://cookedbymaya.com/chinese-hong-kong-style-sweet-and-sour-chicken/