Sweet and Sour Chicken. Just the name conjures up images of vibrant colors, tantalizing aromas, and that perfect dance of sweet and tangy flavors that explode on your palate. For my family, this dish isn’t just another meal; it’s a cherished memory, a comforting taste of home-cooked goodness that transcends takeout menus and restaurant interpretations. We’ve tried countless versions over the years, from the gloopy, overly sweet renditions to the overly vinegary and bland. But nothing quite compares to the classic Hong Kong style sweet and sour chicken made right in our own kitchen. This recipe, adapted and perfected over countless Sunday dinners, is the real deal – crispy, succulent chicken enveloped in a homemade sauce that strikes the perfect balance between sweetness and sourness, with just the right hint of savory depth. It’s become a staple, requested at every family gathering and a guaranteed crowd-pleaser, even for the pickiest of eaters. The best part? It’s surprisingly easy to make at home, using simple, pantry-friendly ingredients. Forget complicated techniques and hard-to-find items; this recipe brings the authentic taste of Hong Kong-style sweet and sour chicken straight to your table, allowing you to recreate that restaurant-quality experience with minimal fuss and maximum flavor. Get ready to embark on a culinary journey that will transform your weeknight dinners and impress your family and friends with a dish that’s both comforting and incredibly delicious.

Ingredients

This recipe utilizes readily available ingredients, making it a perfect choice for a satisfying and flavourful meal any day of the week. Let’s break down each component and explore why they are essential to achieving that authentic Hong Kong style sweet and sour chicken taste.

Main Ingredients

300 g Chicken Breast (10.5oz) or Thigh, Boneless Skinless, cut into small bite-size pieces: The star of the show! You have the option to choose between chicken breast or thigh. Chicken breast offers a leaner profile and a firmer texture, while chicken thigh provides richer flavor and remains wonderfully juicy even after frying. Opt for boneless, skinless pieces for ease of preparation and a healthier dish. Cutting the chicken into bite-size pieces is crucial for even cooking and ensures that each piece gets perfectly coated in the crispy batter and delicious sauce. Think of pieces that are around 1-inch cubes – easy to pick up with chopsticks or a fork and just the right size for a satisfying bite.
½ Onion, cut in small dices: Onion provides a foundational savory note to the dish. When stir-fried, it releases its natural sweetness and adds a subtle depth of flavor that complements the sweet and sour sauce beautifully. Dicing the onion into small pieces ensures it cooks quickly and evenly, blending seamlessly with the other vegetables and not overpowering the dish with large chunks. Yellow or white onions work best for this recipe, offering a balanced flavor profile.
2 cloves Garlic, finely chopped: Garlic is the aromatic backbone of many Asian dishes, and sweet and sour chicken is no exception. Finely chopped garlic infuses the oil with its pungent aroma and imparts a savory warmth to the stir-fry. Fresh garlic is highly recommended for the best flavor; avoid using garlic powder as it lacks the fresh, vibrant notes of freshly chopped cloves. If you’re a garlic lover, feel free to add an extra clove for a bolder garlic flavor.
½ Red Bell Pepper, cut into small squares: Red bell pepper not only adds a vibrant pop of color to the dish but also introduces a touch of sweetness and a slightly crisp texture. The sweetness of red bell pepper pairs wonderfully with the sweet and sour sauce, creating a harmonious flavor combination. Cutting it into small squares, similar in size to the onion, ensures even cooking and visual appeal.
½ Green Bell Pepper, cut into small squares: Green bell pepper offers a slightly more assertive, slightly bitter note compared to red bell pepper, adding complexity to the overall vegetable medley. The combination of red and green bell peppers creates a visually appealing and flavor-balanced vegetable component in the dish. Again, small squares are key for even cooking and presentation.
10 Pineapple Chunks, small chunks: Pineapple is the quintessential ingredient in sweet and sour dishes, providing that signature tropical sweetness and a pleasant tanginess that cuts through the richness of the sauce. Using fresh pineapple chunks is ideal for the best flavor and texture. If using canned pineapple, opt for pineapple in natural juice rather than syrup to control the sweetness of the dish. Small chunks of pineapple are preferred as they integrate better into the dish and are easier to eat.
1 tbsp Vegetable Oil or Neutral Flavor Oil for stir fry: Vegetable oil or another neutral-flavored oil like canola oil or peanut oil is essential for stir-frying the vegetables and garlic. These oils have a high smoke point, making them ideal for high-heat cooking methods like stir-frying. The oil helps to prevent the vegetables from sticking to the wok or pan and allows them to cook quickly and evenly while retaining their crisp-tender texture.
Oil for Deep Fry: A generous amount of oil is needed for deep-frying the chicken to achieve that signature crispy coating. Again, use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or peanut oil. Ensure you have enough oil to fully submerge the chicken pieces for even frying and optimal crispiness.

Marinade and Coating

The marinade and coating are crucial steps in achieving tender, flavorful chicken with a beautifully crispy exterior. Let’s explore each ingredient’s role:

1 cup Corn Starch, Add more if needed: Corn starch is the magic ingredient for creating that incredibly crispy coating on the chicken. It forms a light, airy batter when mixed with the egg white and marinade, resulting in a delicate crispness that is characteristic of authentic sweet and sour chicken. You might need to add a bit more cornstarch depending on the moisture content of your chicken and egg white – the goal is to achieve a coating that adheres well to the chicken without being too thick or pasty.
1 Egg White: Egg white plays a dual role in the marinade and coating. Firstly, it helps to tenderize the chicken, resulting in a more succulent and juicy texture after frying. Secondly, it acts as a binder for the corn starch, helping it adhere to the chicken and create a light and crispy coating. Using only the egg white rather than the whole egg prevents the coating from becoming too heavy or dense.
1 tbsp Light Soy Sauce: Light soy sauce adds a savory umami depth to the marinade and subtly seasons the chicken from within. It also contributes to the beautiful golden-brown color of the fried chicken. Use light soy sauce rather than dark soy sauce, as dark soy sauce is thicker, sweeter, and can overpower the delicate flavors of the marinade.
2 tsp Sugar: Sugar in the marinade balances the savory notes of the soy sauce and garlic and helps to tenderize the chicken. It also contributes to the overall flavor profile of the dish, complementing the sweetness of the sauce later on. White granulated sugar is typically used, but you can also use caster sugar or even a touch of honey for a slightly different flavor.
1 tsp Sesame Oil: Sesame oil is a powerhouse of flavor in Asian cuisine. Even a small amount of sesame oil adds a distinctive nutty aroma and depth of flavor to the marinade, enhancing the overall taste of the chicken and complementing the other ingredients beautifully. Use toasted sesame oil for the most intense flavor, but be mindful not to overdo it as it can be quite potent.
¼ tsp White Pepper: White pepper adds a subtle warmth and a delicate peppery note to the marinade, without the black specks of black pepper. It provides a subtle complexity to the flavor profile and complements the other spices and seasonings. If you don’t have white pepper, you can use a pinch of black pepper, but white pepper is preferred for its milder and more refined flavor.
1 tsp Garlic Paste or Finely Grated Garlic: We’re doubling down on the garlic flavor! Garlic paste or finely grated garlic in the marinade further enhances the garlic notes and ensures that the chicken is infused with garlic flavor from the inside out. Fresh garlic is always best; avoid using garlic powder in the marinade for the most authentic and vibrant garlic taste.

Sweet and Sour Sauce

The sweet and sour sauce is the heart and soul of this dish, bringing together the sweet, tangy, and savory elements that define its character. Let’s delve into each ingredient:

2 tbsp White Vinegar or Malt / Rice Vinegar: Vinegar is the crucial ingredient that provides the “sour” element in the sauce. White vinegar offers a clean, sharp sourness, while malt vinegar brings a slightly more robust and complex flavor. Rice vinegar provides a milder, slightly sweeter sourness that is often preferred in Asian cuisine. You can experiment with different vinegars to find your preferred level of tanginess and flavor profile.
4 tbsp Brown Sugar or Honey/White Sugar: Sugar provides the “sweet” component of the sauce, balancing the sourness of the vinegar and creating that signature sweet and sour flavor profile. Brown sugar adds a depth of molasses-like sweetness and a richer flavor compared to white sugar. Honey offers a natural sweetness and a floral aroma, while white sugar provides a clean, straightforward sweetness. Adjust the amount of sugar to your preference, depending on how sweet you like your sauce.
½ cup Chicken Stock or Water (see details in note): Chicken stock forms the base of the sauce, adding depth of flavor and a savory richness. Using chicken stock will result in a more flavorful and complex sauce compared to water. If you don’t have chicken stock, water can be used as a substitute, but you might want to add a pinch of salt or a dash of soy sauce to enhance the savory notes. Low-sodium chicken stock is recommended to control the saltiness of the sauce.
3 tbsp Tomato Ketchup: Tomato ketchup is the key ingredient that gives the sauce its vibrant red color, a touch of sweetness, and a subtle tomatoey tang. It also acts as a thickening agent, contributing to the glossy texture of the sauce. Use a good quality tomato ketchup for the best flavor.
2 tsp Tomato Puree Tomato paste/concentrate: Tomato puree or tomato paste intensifies the tomato flavor and adds depth and richness to the sauce. It also contributes to the color and helps to thicken the sauce. Tomato paste is more concentrated than tomato puree, so you might need to use slightly less if using tomato paste.
2 tbsp Pineapple Juice Juice from pineapple tin or lemon juice: Pineapple juice enhances the tropical sweetness and tanginess of the sauce, complementing the pineapple chunks in the dish. Using juice from canned pineapple (in natural juice) is a convenient option. If you prefer a brighter, more pronounced tang, lemon juice can be used as a substitute. Lemon juice will add a different dimension of sourness, creating a slightly less traditional but still delicious sweet and sour sauce.
⅛ tsp Corn Starch: A tiny amount of corn starch is used to thicken the sauce and give it that glossy, slightly viscous texture that clings beautifully to the chicken and vegetables. It helps to create a smooth and cohesive sauce that coats everything evenly.
1 tsp Salt Or salt to taste or 1 tbsp light soy sauce: Salt is essential for seasoning the sauce and balancing the sweet and sour flavors. You can use regular salt or light soy sauce to season the sauce. Light soy sauce will add a touch of umami depth in addition to saltiness. Taste the sauce and adjust the salt or soy sauce to your preference.

Instructions

Let’s break down the step-by-step instructions to create this mouthwatering Sweet and Sour Chicken Hong Kong Style. Follow these directions carefully to ensure you achieve that perfect balance of crispy chicken and tangy-sweet sauce.

Marinate the Chicken (10 minutes): Begin by preparing the chicken. Cut the chicken breast or thigh into small, bite-sized pieces, about 1-inch cubes. In a medium bowl, combine the chicken pieces with the marinade ingredients: sesame oil, light soy sauce, sugar, white pepper, and garlic paste (or finely grated garlic). Mix well with your hands or a spoon to ensure each piece of chicken is evenly coated in the marinade. Allow the chicken to marinate for at least 10 minutes. While the chicken marinates, you can prepare the sauce and vegetables. This short marinating time allows the flavors to penetrate the chicken and tenderize it slightly, resulting in a more flavorful and juicy final dish.
Prepare the Sweet and Sour Sauce: In a separate bowl, whisk together all the sauce ingredients: white vinegar (or malt/rice vinegar), brown sugar (or honey/white sugar), chicken stock (or water), tomato ketchup, tomato puree (or tomato paste/concentrate), pineapple juice (or lemon juice), corn starch (the ⅛ tsp), and salt (or light soy sauce). Whisk until all ingredients are well combined and the corn starch is fully dissolved. Set the sauce aside. Having the sauce prepared in advance will streamline the cooking process and ensure that you can quickly add it to the wok or pan at the right time. Taste the sauce at this stage and adjust the sweetness, sourness, or saltiness to your liking.
Coat the Chicken: Once the chicken has marinated, break one egg white into the bowl with the marinated chicken. Mix well to coat the chicken pieces evenly with the egg white. The egg white will help the corn starch adhere to the chicken and create a crispier coating. Next, gradually dredge the chicken pieces in corn starch, ensuring each piece is fully coated. Use your hands to gently toss the chicken in the corn starch, adding more corn starch as needed until all pieces are well coated. Make sure to separate each chicken piece after coating to prevent them from sticking together. Before frying, gently toss the coated chicken to remove any excess corn starch. This will prevent the oil from becoming too starchy and ensure a lighter, crispier coating.
Deep Fry the Chicken: Heat vegetable oil (or neutral oil) in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for optimal frying. Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot, as this will lower the oil temperature and result in less crispy chicken. Deep fry the chicken for 4-5 minutes, or until it is crispy and golden brown. Turn the chicken pieces occasionally to ensure even cooking and browning on all sides. Once cooked, remove the chicken from the oil using a slotted spoon or tongs and transfer it to a paper towel-lined plate or a wire rack to drain excess oil. Using a wire rack will help the chicken remain crispier as air can circulate around it.
Stir-fry Vegetables and Sauce: In a large wok or a large skillet over medium-high heat, drizzle 1 tablespoon of vegetable oil (or neutral oil). Once the oil is hot, add the finely chopped garlic and stir-fry for a few seconds until fragrant, being careful not to burn the garlic. Then, add the diced onion and bell pepper squares (red and green) to the wok and stir-fry for 1 minute, or until they are slightly softened but still retain some crispness. You want them to be crisp-tender, not mushy.
Combine Sauce, Pineapple, and Chicken: Pour the prepared sweet and sour sauce mixture into the wok with the vegetables. Stir well and bring the sauce to a simmer. Continue to stir the sauce until it thickens and becomes glossy, which should take about 1-2 minutes. Once the sauce has thickened, add the pineapple chunks and the fried chicken pieces to the wok.
Toss and Serve: Toss everything together gently but thoroughly to ensure the chicken and pineapple chunks are evenly coated in the sweet and sour sauce. Stir-fry for another 1-2 minutes, just until everything is heated through and well combined. Avoid overcooking at this stage, as the chicken can lose its crispness if cooked for too long in the sauce. Transfer the Sweet and Sour Chicken Hong Kong Style to a serving plate and serve immediately while it’s hot and crispy.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 1 serving (estimated based on recipe yield of 3 servings)
Calories: Approximately 423 kcal per serving

Carbohydrates: Approximately 45g
Protein: Approximately 28g
Fat: Approximately 15g
- Saturated Fat: Approximately 3g
Cholesterol: Approximately 80mg
Sodium: Approximately 600mg (can vary depending on soy sauce and salt used)
Fiber: Approximately 3g
Sugar: Approximately 25g

This nutritional information is a rough estimate. For more precise values, use a nutrition calculator with the specific brands and quantities of ingredients you use. Remember that deep-fried foods are generally higher in calories and fat. Enjoy this dish in moderation as part of a balanced diet.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This recipe is relatively quick to prepare, making it a great option for a weeknight dinner. The marinating time is short, and the cooking process is fast, especially with deep-frying and stir-frying.

How to Serve

Sweet and Sour Chicken Hong Kong Style is incredibly versatile and pairs beautifully with a variety of accompaniments. Here are some delicious serving suggestions:

Classic White Rice: The quintessential pairing! Fluffy white rice provides a neutral base that perfectly complements the vibrant flavors of the sweet and sour chicken and soaks up every last drop of the delicious sauce. Jasmine rice or long-grain rice are excellent choices.
Egg Fried Rice: Elevate your rice game with egg fried rice. The savory flavors of the fried rice, with its scrambled egg, peas, and carrots, add another layer of deliciousness and create a more substantial and satisfying meal.
Stir Fry Noodles: For a heartier option, serve your sweet and sour chicken with stir-fried noodles. Egg noodles, chow mein noodles, or even lo mein noodles work wonderfully. Toss the noodles with a simple stir-fry sauce or just a touch of soy sauce and sesame oil to complement the chicken.
Steamed Broccoli or Green Vegetables: Add a healthy and refreshing side of steamed broccoli, bok choy, or other green vegetables. The mild flavor and slight bitterness of the greens provide a nice contrast to the sweet and sourness of the chicken and sauce.
Spring Rolls or Egg Rolls: Start your meal with some crispy spring rolls or egg rolls for a complete Chinese-inspired feast. The crunchy appetizers pair perfectly with the main course and add textural variety to the meal.
Garnish with Sesame Seeds and Green Onions: For a final touch of visual appeal and flavor, garnish your Sweet and Sour Chicken with a sprinkle of toasted sesame seeds and thinly sliced green onions just before serving. The sesame seeds add a nutty aroma and subtle crunch, while the green onions provide a fresh, slightly pungent note.

Additional Tips for Perfect Sweet and Sour Chicken

Want to take your Sweet and Sour Chicken Hong Kong Style to the next level? Here are five essential tips to ensure crispy chicken, flavorful sauce, and an overall restaurant-quality experience:

Ensure Oil is Hot Enough for Frying: The key to crispy chicken is frying it at the correct oil temperature. Use a thermometer to ensure your oil is at 350°F (175°C) before adding the chicken. If the oil is not hot enough, the chicken will absorb too much oil and become soggy rather than crispy. Frying in batches also helps maintain the oil temperature.
Don’t Overcrowd the Wok/Pan When Stir-Frying: When stir-frying the vegetables and chicken, avoid overcrowding the wok or pan. Overcrowding lowers the temperature and steams the ingredients instead of stir-frying them, resulting in less flavorful and less crispy results. Cook in batches if necessary to ensure everything cooks quickly and evenly.
Adjust Sweetness and Sourness to Your Preference: The beauty of homemade cooking is customization! Taste the sweet and sour sauce before adding the chicken and pineapple. If you prefer a sweeter sauce, add a little more sugar or honey. If you like it tangier, add a bit more vinegar or lemon juice. Find the perfect balance that suits your taste buds.
Serve Immediately for Maximum Crispiness: Sweet and sour chicken is best enjoyed immediately after cooking while the chicken is still crispy and the sauce is glossy and vibrant. The longer the chicken sits in the sauce, the softer the coating will become. Prepare your rice and side dishes in advance so you can serve the chicken right away.
Experiment with Vegetables: While bell peppers and onions are classic choices, feel free to experiment with other vegetables to add your own twist. Carrots, snap peas, broccoli florets, or even mushrooms can be incorporated into the stir-fry for added flavor, texture, and nutrition. Just ensure you cut them into similar sizes for even cooking.

FAQ Section: Your Sweet and Sour Chicken Questions Answered

Got questions about making Sweet and Sour Chicken Hong Kong Style? Here are answers to some frequently asked questions to help you master this delicious dish:

Q1: Can I use chicken thighs instead of chicken breast?
A: Absolutely! Chicken thighs are a fantastic alternative to chicken breast. They are generally more flavorful and tend to stay juicier even after frying. Just ensure you use boneless, skinless chicken thighs and cut them into bite-sized pieces as instructed in the recipe. Chicken thighs will result in a richer and slightly more tender sweet and sour chicken.

Q2: I don’t have pineapple juice. Can I use something else in the sauce?
A: Yes, if you don’t have pineapple juice, lemon juice is a great substitute. Lemon juice will add a similar tanginess and brightness to the sauce, although it will have a slightly different flavor profile – a bit more citrusy and less tropical than pineapple juice. You can also use orange juice for a sweeter and milder citrus note, or even a splash of apple cider vinegar for a different kind of tang.

Q3: Can I bake or air fry the chicken instead of deep frying?
A: While deep frying is the traditional method for achieving the crispiest chicken, you can try baking or air frying for a healthier alternative. For baking, preheat your oven to 400°F (200°C) and bake the coated chicken on a baking sheet for about 20-25 minutes, flipping halfway through, until cooked through and lightly browned. For air frying, air fry at 400°F (200°C) for about 15-20 minutes, shaking the basket occasionally, until crispy and cooked through. Keep in mind that baked or air-fried chicken may not be as perfectly crispy as deep-fried chicken, but it will still be a delicious and healthier option.

Q4: Can I make the sweet and sour sauce ahead of time?
A: Yes, you can definitely make the sweet and sour sauce ahead of time. In fact, making it in advance can actually enhance the flavors as they have time to meld together. Prepare the sauce as instructed and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to cook, simply reheat the sauce in the wok or pan before adding the vegetables and chicken.

Q5: How do I store leftover Sweet and Sour Chicken?
A: Store leftover Sweet and Sour Chicken in an airtight container in the refrigerator for up to 2-3 days. However, keep in mind that the crispy chicken coating will soften as it sits in the sauce. To reheat, gently reheat the leftovers in a wok or pan over medium heat, or in the microwave. For best results, and to try and crisp up the chicken again, you can try reheating in an air fryer for a few minutes, although it won’t be quite as crispy as freshly fried chicken. It’s generally best to enjoy Sweet and Sour Chicken fresh for optimal texture and crispiness.

Enjoy making and savoring this classic Sweet and Sour Chicken Hong Kong Style recipe! It’s a dish that’s sure to become a family favorite, bringing the vibrant flavors of Hong Kong cuisine right to your home.

Sweet and Sour Chicken Hong Kong Style Recipe