Description
This Sweet & Sour Chicken Hong Kong Style is the ultimate homemade version of your favorite takeout dish. Featuring crispy, golden-fried chicken tossed in a glossy, tangy-sweet sauce with juicy pineapple, bell peppers, and onions, this dish is perfectly balanced and irresistibly delicious. Serve it over steamed rice for a comforting meal that beats restaurant quality!
Ingredients
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
Instructions
-
Marinate the Chicken:
- In a bowl, whisk together egg white and soy sauce.
- Add the chicken pieces and let them marinate while preparing the 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 the 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.
Notes
- 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 or beef instead of chicken.
- Low-Carb Version: Serve over cauliflower rice or enjoy on its own
- Prep Time: 10min
- Cook Time: 20min
- Category: Main Course
- Method: Stir-Fry, Deep Frying