Name: Sweet & Sour Chicken Hong Kong Style
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 oz chicken thighs, cut into bite-sized chunks; 1 egg white; 1 tablespoon soy sauce; ¼ cup ketchup; ¼ cup sugar; 4 tablespoons cider vinegar; 1 tablespoon soy sauce; 1 teaspoon corn flour (cornstarch); ½ cup corn flour (cornstarch); 1 teaspoon salt; ½ teaspoon ground ginger; ½ teaspoon garlic powder; ¼ teaspoon white pepper; 4-5 tablespoons sunflower or vegetable oil; ½ red onion, sliced; 2 bell peppers (red or green), cut into bite-sized pieces; 1.5 cups fresh or tinned pineapple, cut into bite-sized pieces

Why You’ll Love This Recipe

Authentic Flavor – Brings classic Hong Kong-style flavors right to your kitchen.
Better than Takeout – Fresh ingredients, no artificial additives, and perfect crispiness.
Easy to Make – Simple steps for an impressive dish that comes together in under an hour.
Crispy Coating – Light and crunchy fried chicken that holds up in the sauce.
Perfect Balance – A well-rounded sauce that’s sweet, tangy, and umami-packed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

12 oz chicken thighs, cut into bite-sized chunks
1 egg white
1 tablespoon soy sauce

For the Sauce:

¼ cup ketchup
¼ cup sugar
4 tablespoons cider vinegar
1 tablespoon soy sauce
1 teaspoon corn flour (cornstarch)

For the Coating:

½ cup corn flour (cornstarch)
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon white pepper

Remaining Ingredients:

4-5 tablespoons sunflower or vegetable oil
½ red onion, sliced
2 bell peppers (red or green), cut into bite-sized pieces
1.5 cups fresh or tinned pineapple, cut into bite-sized pieces

Directions

Marinate the Chicken: In a bowl, whisk together egg white and soy sauce. Add chicken pieces and let them marinate while preparing other ingredients.
Make the Sauce: In a separate bowl, whisk together ketchup, sugar, cider vinegar, soy sauce, and corn flour until smooth. Set aside.
Prepare the Coating: In a large bowl, mix corn flour, salt, ground ginger, garlic powder, and white pepper.
Coat the Chicken: Working with 2-3 pieces at a time, remove chicken from the marinade, shake off excess egg white, and coat evenly in the seasoned corn flour mixture.
Fry the Chicken: Heat oil in a wok or large frying pan over medium-high heat. Fry chicken in batches until golden brown and crispy, about 3-4 minutes per side. Remove and set aside.
Cook the Vegetables: In the same pan, stir-fry onions for 2 minutes. Add bell peppers and cook until slightly softened.
Add Pineapple: Toss in the pineapple chunks and stir until heated through.
Add the Sauce: Pour in the sauce mixture and bring to a boil. Let it cook for 30-60 seconds until it thickens slightly.
Combine Everything: Return the fried chicken to the pan and toss to coat evenly in the sauce.
Serve Immediately: Enjoy hot over steamed rice.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Extra Crunch: Double fry the chicken for an even crispier texture.
Spicier Kick: Add a dash of chili flakes or Sriracha to the sauce.
Vegetarian Option: Substitute chicken with crispy tofu or cauliflower.
Alternative Protein: Use shrimp, pork, or even beef instead of chicken.
Low-Carb Version: Serve over cauliflower rice or enjoy on its own.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a pan over medium heat to maintain crispiness, or microwave for 1-2 minutes.
Freezing: The sauce and chicken can be frozen separately for up to 1 month. Reheat and combine before serving.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, but thighs tend to stay juicier and more flavorful. If using breasts, be careful not to overcook them.

2. How do I keep the chicken crispy?

For the best texture, fry the chicken just before serving and avoid letting it sit in the sauce too long.

3. Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20 minutes, flipping halfway, or air fry at 375°F (190°C) for 12-15 minutes.

4. What’s the best way to thicken the sauce?

If the sauce is too thin, mix ½ teaspoon of cornstarch with a tablespoon of water and stir it in while boiling.

5. Can I make this ahead of time?

You can prep the sauce and chop ingredients in advance, but fry the chicken fresh for the best texture.

6. What oil is best for frying?

Neutral oils like vegetable, sunflower, or peanut oil work best. Avoid olive oil as it has a lower smoke point.

7. Can I use fresh pineapple instead of canned?

Yes! Fresh pineapple gives a great natural sweetness, but canned works well too.

8. Is this dish gluten-free?

Use tamari instead of soy sauce and make sure your cornstarch is gluten-free.

9. Can I add more vegetables?

Absolutely! Try adding zucchini, snap peas, or carrots for extra crunch.

10. What can I serve this with?

Steamed jasmine rice, fried rice, or noodles make great pairings.

Conclusion

Sweet and sour chicken Hong Kong style is a must-try dish that’s simple, flavorful, and incredibly satisfying. With crispy golden chicken, a well-balanced sauce, and fresh vegetables, this homemade version will have you skipping takeout in favor of your own kitchen. Try it today and enjoy a restaurant-quality meal at home!

Chinese (Hong Kong Style)