There’s something special about the vibrant blend of flavors in Sweet and Sour Chicken Hong Kong Style that instantly transports me to a bustling market in the heart of Asia. The sweet tang of pineapple mingling with the crispy bites of chicken creates a comforting dish that’s both satisfying and quick to prepare—perfect for busy weeknights or when you need a burst of flavor.
What I love most is how this recipe adapts beautifully to your dietary preferences: swap out the chicken for succulent prawns, tender pork, or even crispy tofu and cauliflower for a refreshing vegetarian twist. Imagine serving this colorful dish alongside a steaming bowl of rice or noodles, the delightful aromas wafting through your kitchen and drawing everyone to the table. In just 30 minutes, you can transform simple pantry staples into a memorable feast. Let’s jump into this fun and easy recipe that promises to elevate your home cooking game!
Why is Sweet and Sour Chicken Hong Kong Style a must-try?
Quick and Easy: This recipe comes together in just 30 minutes, making it an ideal choice for busy weeknights when you crave something homemade.
Flavors That Pop: The crispy chicken paired with the sweet tang of pineapple creates an explosion of taste that will delight your palate!
Customizable Options: Easily adapt to your dietary preferences by swapping chicken for prawns, pork, or even tofu for a vegetarian flair.
Vibrant Presentation: The dish is a feast for the eyes as well as the stomach, showcasing colorful bell peppers and pineapple chunks that brighten your table.
Crowd-Pleasing Appeal: This meal is perfect for sharing—everyone at the table will be asking for seconds! Try it with a side of stir-fry noodles or rice for maximum enjoyment.
Get ready to impress your family or guests with this delightful dish that is sure to become a new favorite!
Sweet and Sour Chicken Hong Kong Style Ingredients
For the Chicken
- Chicken breast or thigh (300g) – Main protein; can use boneless pieces cut into bite-sized portions or substitute with prawns, pork, tofu, or cauliflower for variations.
- Corn starch (1 cup) – For coating the chicken, providing a crispy texture; substitute with a gluten-free option if needed.
- Egg white (1) – Binds the corn starch to the chicken for that perfect crispy exterior.
For the Vegetables
- Onion (½, diced) – Adds sweetness and texture; shallots can be used for a milder flavor.
- Garlic (2 cloves, chopped) – Enhances flavor profoundly; can use garlic paste as an alternative.
- Red bell pepper (½, diced) & Green bell pepper (½, diced) – Provides sweetness and color; substitute with any favorite stir-fry vegetables.
- Pineapple chunks (10 pieces) – Adds sweetness and acidity, perfect for the signature sauce; can use fresh or canned.
For the Sauce
- Light Soy Sauce (1 tbsp) – Provides umami flavor; Tamari can substitute for gluten-free.
- White vinegar (2 tbsp) – Adds necessary acidity; can substitute with malt or rice vinegar.
- Chicken stock or water (½ cup) – Used for sauce thickness; water can be a good alternative.
- Tomato ketchup (3 tbsp) – A base for the sauce; can replace with other sauces for flavor.
- Tomato puree (2 tsp) – Adds color; optional if not available.
- Corn starch (⅛ tsp) & Salt (1 tsp) – For seasoning and to help thicken the sauce.
For Cooking
- Vegetable oil (1 tbsp) – For stir-frying; any neutral oil works well.
- Oil for deep frying – Essential for that desired crispiness when frying the chicken.
- Sugar (2 tsp) & Brown sugar (4 tbsp) – Both provide sweetness; can use honey or regular sugar as substitutes.
- Sesame Oil (1 tsp) – Imparts a lovely nutty flavor; can be omitted if allergic.
- White pepper (¼ tsp) – Adds a slight heat; feel free to use black pepper for a different kick.
Get ready to whip up this delightful Sweet and Sour Chicken Hong Kong Style that will surely impress and satisfy everyone at your dinner table!
How to Make Sweet and Sour Chicken Hong Kong Style
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Marinate the Chicken: Cut the chicken into bite-sized pieces, then mix with sesame oil, soy sauce, sugar, white pepper, and garlic paste. Let it marinate for about 10 minutes to infuse the flavors.
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Prepare the Sauce: In a bowl, combine white vinegar, chicken stock (or water), tomato ketchup, tomato puree, corn starch, and salt. Mix well and set aside for later.
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Coat the Chicken: Whisk the egg white in a separate bowl, then combine it with the marinated chicken. Next, dredge the chicken in corn starch, ensuring an even coating for that crispy texture.
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Heat the Oil: In a deep frying pan or pot, heat the oil to 350°F (175°C). Carefully add the coated chicken pieces and deep fry for about 4-5 minutes until golden brown and crispy. Drain on paper towels.
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Stir-Fry the Vegetables: In a wok, stir-fry the chopped garlic for about 30 seconds, then add the diced onion and bell peppers. Stir-fry for 1 minute until slightly soft but still vibrant in color.
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Combine Everything: Pour the prepared sauce into the stir-fried vegetables, stirring until it thickens. Add in the fried chicken pieces and pineapple chunks, tossing everything together until well-coated.
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Serve Hot: Dish out the Sweet and Sour Chicken Hong Kong Style while it’s still hot, and enjoy it with plain or fried rice, or serve it with stir-fry noodles.
Optional: Garnish with chopped green onions for an extra fresh touch.
Exact quantities are listed in the recipe card below.
Sweet and Sour Chicken Hong Kong Style Variations
Dive into the world of flavors and textures as you customize this delightful dish just the way you like it!
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Seafood Delight: Substitute chicken with shrimp for a sweet and succulent option that compliments the sauce beautifully.
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Pork Perfection: Use thinly sliced pork tenderloin as a hearty alternative, ensuring it’s marinated similarly for infused flavor.
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Tofu Twist: Swap in firm tofu for a vegetarian option. Ensure it’s pressed well to retain its shape and texture when cooked.
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Cauliflower Crunch: For a plant-based experience, use cauliflower florets. Roast or lightly fry them for a tasty, tender, and satisfying bite.
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Mix It Up: Add a variety of vegetables like sugar snap peas or baby corn to enhance the dish’s crunch and color without compromising the flavor.
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Spice It Up: Throw in some sliced jalapeños or red pepper flakes for an added kick that contrasts with the sweetness of the sauce.
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Sweetness Adjustments: Feel free to play around with the amount of sugar and pineapple to elevate or balance the dish’s sweetness according to your taste.
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Sauce Booster: For an extra punch, mix in a spoonful of hoisin or chili garlic sauce to the sweet and sour sauce for a fusion twist that will excite your taste buds!
What to Serve with Sweet and Sour Chicken Hong Kong Style?
Bring your dining experience to life with these delightful pairings that enhance this flavor-packed dish.
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Steamed Jasmine Rice: The fluffy rice absorbs the sweet and tangy sauce beautifully, making each bite a delightful experience.
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Fried Rice: With its savory elements, fried rice adds a satisfying texture and extra layers of flavor that complement the dish perfectly.
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Stir-Fried Noodles: These add a chewy texture alongside the crispy chicken, making the meal more dynamic and enjoyable.
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Crispy Spring Rolls: Their crunchy exterior and fresh vegetable filling provide contrast, creating a delightful play on textures.
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Garlic Broccoli: This vibrant green side not only brings nutritional balance but its garlicky goodness enhances the overall flavor profile.
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Sweet Sesame Cucumber Salad: Crisp, refreshing cucumbers tossed with sesame dressing add a fresh bite that cuts through the richness of the chicken.
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Chilled Green Tea or Jasmine Tea: These beverages cleanse the palate and offer a soothing contrast to the bold flavors of sweet and sour chicken.
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Pineapple Sorbet: For dessert, this light and refreshing sorbet mirrors the pineapple theme and offers a perfect sweet ending to your meal.
Let your table come alive with these pairings, turning your Sweet and Sour Chicken Hong Kong Style into a complete culinary celebration!
Make Ahead Options
These Sweet and Sour Chicken Hong Kong Style are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, enhancing its flavor and tenderness. Simply combine the chicken pieces with sesame oil, soy sauce, sugar, white pepper, and garlic paste, then store in an airtight container in the refrigerator. Additionally, you can prepare the sauce (mixing vinegar, chicken stock, ketchup, and spices) and refrigerate it for up to 3 days. When ready to cook, dredge the marinated chicken in corn starch and deep fry until crispy. Combine with prepped vegetables and sauce to serve a hearty, homemade meal with minimal effort and just as delicious as when made fresh!
How to Store and Freeze Sweet and Sour Chicken Hong Kong Style
Fridge: Store leftover Sweet and Sour Chicken in an airtight container for up to 3 days. Reheat gently on the stove or microwave to maintain its texture.
Freezer: Freeze portions of Sweet and Sour Chicken for up to 2 months. Place it in a single layer in a freezer bag, removing as much air as possible to prevent freezer burn.
Reheating: To reheat from frozen, thaw overnight in the fridge and then heat on the stovetop until warmed through, adding a splash of water or chicken stock if the sauce thickens too much.
Storage Tip: Ensuring the chicken is completely cooled before sealing will help maintain its flavor and texture during storage.
Expert Tips for Sweet and Sour Chicken
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Perfect Crispiness: Ensure chicken pieces are evenly coated in corn starch to achieve that delightful crispy texture in your Sweet and Sour Chicken Hong Kong Style.
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Sauce Adjustment: Taste the sauce before adding it to the chicken; feel free to adjust the sweetness by adding a bit more sugar or pineapple juice if needed.
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Vegetable Variety: Don’t hesitate to toss in your favorite stir-fry vegetables, like snap peas or broccoli, for added nutrition and color to the dish.
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Deep Frying Tips: Maintain the oil temperature at 350°F (175°C) to ensure the chicken cooks quickly and stays juicy while achieving that perfect golden exterior.
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Pineapple Preference: If using canned pineapple, remember to reserve the juice to enhance the sauce’s sweetness, giving a fuller flavor to your Sweet and Sour Chicken.
Sweet and Sour Chicken Hong Kong Style Recipe FAQs
What type of chicken should I use for Sweet and Sour Chicken?
Absolutely! You can use either chicken breast or thigh, which are both great options. For a lighter variation, I often substitute chicken with prawns, pork, or even tofu and cauliflower for a delightful vegetarian twist that doesn’t compromise on taste!
How do I store leftover Sweet and Sour Chicken?
I recommend placing your leftovers in an airtight container and refrigerating them. They will last for up to 3 days, and when you’re ready to enjoy them, simply reheat gently in the microwave or on the stovetop to maintain that lovely texture.
Can I freeze Sweet and Sour Chicken Hong Kong Style?
Yes! You can freeze this dish for up to 2 months. To do so, let it cool completely, then place the chicken in a single layer in a freezer bag. Make sure to squeeze out as much air as possible before sealing to prevent freezer burn.
What if my Sweet and Sour Sauce is too thick?
If you find your sauce has thickened more than desired when reheating, don’t worry! Just add a splash of water or chicken stock while stirring over low heat. This will help to regain that perfect sweet and tangy balance that makes this dish so enjoyable.
Can I make this recipe gluten-free?
Very much so! To make your Sweet and Sour Chicken Hong Kong Style gluten-free, swap the light soy sauce for Tamari, and be sure to use gluten-free corn starch. You’ll still end up with that delicious, crispy result you crave!
Is Sweet and Sour Chicken safe for my pets?
It’s best to avoid giving your pets any Sweet and Sour Chicken, as ingredients like garlic and onion can be toxic to them. Stick with plain, cooked chicken if you want to share the love with your furry friends!
Sweet and Sour Chicken Hong Kong Style: A Quick Delight
Ingredients
Equipment
Method
- Cut the chicken into bite-sized pieces, then mix with sesame oil, soy sauce, sugar, white pepper, and garlic paste. Let it marinate for about 10 minutes.
- In a bowl, combine white vinegar, chicken stock (or water), tomato ketchup, tomato puree, corn starch, and salt. Mix well and set aside.
- Whisk the egg white in a separate bowl, then combine it with the marinated chicken. Next, dredge the chicken in corn starch.
- In a deep frying pan or pot, heat the oil to 350°F (175°C). Carefully add the coated chicken pieces and deep fry for about 4-5 minutes.
- In a wok, stir-fry the chopped garlic for about 30 seconds, then add the diced onion and bell peppers. Stir-fry for 1 minute.
- Pour the prepared sauce into the stir-fried vegetables, stirring until it thickens. Add in the fried chicken pieces and pineapple chunks.
- Serve hot with plain or fried rice, or stir-fry noodles.