The first time I made Hong Kong Sweet Sour Chicken, the air filled with that tangy, caramelized smell that makes you instantly hungry. The sauce was glossy and rich, coating each crispy bite just right.
I remember serving it on a rainy night—it felt like takeout, but better. The mix of sweet, sour, and just a hint of warmth made everyone go quiet for a second bite.
If you love those golden restaurant flavors but want them fresh from your own kitchen, this recipe will take you there in no time.
Why You’ll Love This Recipe
- Better Than Takeout: Make restaurant-quality sweet and sour chicken right in your kitchen.
- Perfect Balance: The sauce hits all the right notes with sweet, tangy, and savory flavors working together.
- Colorful and Appealing: Bright peppers and golden pineapple make this dish as pretty as it is tasty.
- Family Favorite: Kids and adults both love this friendly flavor combination.
- Budget-Friendly: Uses simple ingredients that cost less than ordering out.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings: This recipe serves 4 people as a main dish when paired with rice. Need to feed more? Double the recipe easily.
Difficulty: Easy to moderate. The steps are simple, but timing matters to keep the chicken crispy.
Required Kitchen Tools
- Large mixing bowl
- Wok or large frying pan
- Small saucepan
- Whisk or spoon for sauce
- Sharp knife and cutting board
- Measuring cups and spoons
- Slotted spoon or spider strainer
Ingredients for Hong Kong Sweet Sour Chicken
This recipe uses everyday ingredients that come together to create something special. The chicken gets a light coating that crisps up nicely, while the sauce brings everything together with its signature sweet and tangy taste.
For the Chicken:
- Chicken Thighs: About 500g, cut into bite-sized pieces for tender, juicy results
- Egg White: One egg white helps the coating stick and creates crispiness
- Cornflour (Cornstarch): 3-4 tablespoons for coating the chicken
- Soy Sauce: 1 tablespoon adds savory depth
- White Pepper: 1/4 teaspoon for subtle heat
- Salt: A pinch to season
For the Sweet and Sour Sauce:
- Sugar: 4 tablespoons for sweetness
- Ketchup: 3 tablespoons provides color and tomato flavor
- Cider Vinegar: 3 tablespoons brings the sour element
- Soy Sauce: 1 tablespoon adds umami
- Cornflour (Cornstarch): 1 tablespoon mixed with water to thicken
- Ground Ginger: 1/2 teaspoon for warmth
- Garlic Powder: 1/2 teaspoon for depth
For the Vegetables:
- Red Onion: One medium onion, cut into chunks
- Peppers: One red and one green bell pepper, cut into squares
- Pineapple: Fresh or canned chunks, about 1 cup
- Sunflower Oil: For frying (or vegetable oil)
Variations for Hong Kong Sweet Sour Chicken
- Add More Vegetables: Try snow peas, carrots, or baby corn for extra crunch and color.
- Use Chicken Breast: Swap thighs for breast meat if you prefer white meat.
- Make It Spicier: Add a pinch of red pepper flakes or fresh chili to the sauce.
- Different Sweetness: Replace some sugar with honey for a different sweet note.
- Extra Pineapple: Use pineapple juice in the sauce for stronger tropical flavor.
How to Make Hong Kong Sweet Sour Chicken Step-by-Step Instructions
1. Prepare the Chicken
Cut chicken thighs into bite-sized pieces, about 1 to 1.5 inches. Place them in a large bowl. Add the egg white, 1 tablespoon soy sauce, white pepper, and a pinch of salt. Mix everything together so the chicken is well coated. Add 3 tablespoons of cornflour and toss until each piece has a light, even coating.
2. Make the Sweet and Sour Sauce
In a small saucepan, combine sugar, ketchup, cider vinegar, 1 tablespoon soy sauce, ground ginger, and garlic powder. Mix 1 tablespoon cornflour with 2 tablespoons water to make a smooth paste. Add this to the saucepan. Place the pan over medium heat and stir gently. The sauce will start thin but will thicken as it warms up. Once it becomes glossy and coats the back of a spoon, remove from heat and set aside.
3. Prepare the Vegetables
Cut the red onion into chunks. Remove seeds from the peppers and cut them into squares about the same size as the pineapple chunks. Having everything cut to similar sizes helps with even cooking and makes the dish look nicer.
4. Fry the Chicken
Heat about 2 inches of sunflower oil in a wok or large pan over medium-high heat. The oil is ready when a small piece of chicken sizzles right away when added. Working in batches so you don’t crowd the pan, carefully add the coated chicken pieces. Fry for 4-5 minutes until golden brown and crispy on the outside. The chicken should be cooked through. Remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining chicken.
5. Stir-Fry the Vegetables
Pour out most of the oil, leaving just 1 tablespoon in the wok. Heat it over high heat. Add the red onion and stir-fry for 1 minute. Add the peppers and continue stir-frying for another 2 minutes. The vegetables should soften slightly but still have a crisp bite. Add the pineapple chunks and stir for 30 seconds.
6. Combine Everything
Return the crispy chicken to the wok with the vegetables. Pour the sweet and sour sauce over everything. Toss everything together gently for about 1 minute. The sauce should coat all the chicken and vegetables evenly, creating a shiny glaze.
Serving and Decoration
Serve Hong Kong Sweet Sour Chicken immediately while the chicken is still crispy. The dish looks beautiful in a serving bowl with all the colorful peppers and pineapple showing. Place it on the table with:
- Steamed White Rice: The classic partner that soaks up the delicious sauce
- Fried Rice: Egg fried rice or vegetable fried rice works great too
- Noodles: Try it over chow mein or rice noodles for a different take
- Garnish: Sprinkle sesame seeds or sliced green onions on top for extra visual appeal
How to Serve Hong Kong Sweet Sour Chicken
This dish is best enjoyed fresh and hot. Serve it family-style in the center of the table so everyone can help themselves. The combination of crispy chicken with the sticky sauce and crunchy vegetables creates different textures in every bite. Pair it with other Chinese dishes like spring rolls, egg drop soup, or steamed vegetables for a complete meal.
Storing Hong Kong Sweet Sour Chicken
- Leftovers: Store in an airtight container in the refrigerator for up to 2 days. The chicken will lose some crispiness but still tastes good.
- Reheating: Warm gently in a pan over medium heat. Adding a splash of water helps loosen the sauce. You can also reheat in the microwave, though the chicken won’t be as crispy.
- Sauce Separately: If making ahead, store the sauce separately and add it just before serving to keep the chicken crispier longer.
- Not Recommended for Freezing: The coating and vegetables don’t freeze well, so enjoy this dish fresh.
Tips and Tricks for Success
- Dry the Chicken: Pat chicken pieces dry with paper towels before coating. This helps the cornflour stick better and makes the coating crispier.
- Don’t Skip the Egg White: It helps create that light, crispy texture you want.
- Oil Temperature Matters: If the oil is too cool, the coating will be soggy. If too hot, it will burn before the chicken cooks through. Medium-high heat works best.
- Work in Batches: Crowding the pan drops the oil temperature and makes soggy chicken instead of crispy pieces.
- Prep Everything First: Have all your ingredients cut and ready before you start cooking. The final steps move quickly.
- Taste the Sauce: Before adding it to the dish, taste and adjust. Add more sugar if you like it sweeter or more vinegar if you prefer it tangier.
Nutrition
| Nutrient | Per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 15g |
| Saturated Fat | 3g |
| Fiber | 2g |
| Sugar | 28g |
| Sodium | 680mg |
| Vitamin C | 85mg |
Nutritional values are approximate and based on one serving (1/4 of the recipe) without rice.
PrintHong Kong Sweet Sour Chicken
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 500g (1.1 lb) chicken thighs, cut into bite-sized pieces
- 1 egg white
- 3–4 tablespoons cornflour (cornstarch)
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
- Pinch of salt
For the Sweet and Sour Sauce:
- 4 tablespoons sugar
- 3 tablespoons ketchup
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornflour (cornstarch) mixed with 2 tablespoons water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
For the Stir-Fry:
- 1 medium red onion, cut into chunks
- 1 red bell pepper, cut into squares
- 1 green bell pepper, cut into squares
- 1 cup pineapple chunks
- Sunflower oil or vegetable oil for frying
Instructions
- Coat the Chicken: In a large bowl, combine chicken pieces with egg white, 1 tablespoon soy sauce, white pepper, and salt. Mix well. Add cornflour and toss until evenly coated.
- Prepare the Sauce: In a small saucepan, combine sugar, ketchup, cider vinegar, soy sauce, ginger, and garlic powder. Add cornflour mixed with water. Heat over medium heat, stirring until the sauce thickens and becomes glossy. Remove from heat.
- Fry the Chicken: Heat 2 inches of oil in a wok over medium-high heat. Fry chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
- Stir-Fry Vegetables: Remove most oil, leaving 1 tablespoon. Stir-fry onion for 1 minute, add peppers for 2 minutes, then add pineapple for 30 seconds.
- Combine: Return chicken to wok. Pour sauce over everything and toss for 1 minute until well coated.
- Serve: Serve immediately over steamed rice.
Hong Kong Sweet Sour Chicken FAQs
Yes, you can use chicken breast. Cut it into similar-sized pieces. Thighs stay juicier, but breast meat works fine if that’s what you prefer.
The oil might not be hot enough, or the pan could be crowded. Make sure the oil sizzles when you add the chicken, and fry in small batches.
Yes, the sauce keeps well in the refrigerator for up to 3 days. Reheat it gently before using.
White vinegar or rice vinegar work as substitutes. Use the same amount.
You can bake it at 200°C (400°F) for 20-25 minutes on a greased baking sheet, but it won’t be as crispy as fried.
The chicken should be golden brown on the outside and reach an internal temperature of 75°C (165°F).
