Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese Hong Kong Style Sweet and Sour Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 72 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese (Hong Kong-style)

Description

This recipe for Chinese Hong Kong Style Sweet and Sour Chicken features tender chicken thigh pieces marinated, coated in a flavorful cornflour blend, and fried to a golden crisp. Tossed with a vibrant sauce made from cider vinegar, ketchup, and soy sauce alongside sautéed peppers, onions, and pineapple, it offers the perfect balance of tangy, sweet, and savory flavors that are characteristic of classic Hong Kong-style sweet and sour dishes.

Ingredients

Chicken Marinade

  • 1 egg white
  • 1 tbsp soy sauce
  • 350 g chicken thighs (cut into bite-sized chunks)

Sauce

  • 4 tbsp cider vinegar
  • 50 g sugar
  • 75 g ketchup
  • 1 tbsp soy sauce
  • 1 tsp cornflour/cornstarch

Coating

  • 70 g cornflour/cornstarch
  • ¼ tsp white pepper
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • 1 tsp salt

Cooking

  • 4-5 tbsp sunflower or vegetable oil
  • ½ red onion (sliced)
  • 2 red or green peppers (cut into bite-sized pieces)
  • 250 g fresh or tinned pineapple (cut into bite-sized pieces)

Instructions

  1. Marinate the Chicken: Mix the egg white and soy sauce in a small bowl, add the chicken pieces, and leave to marinate while you prepare the other ingredients. This helps to tenderize the chicken and infuse it with flavor.
  2. Prepare the Sauce: In a jug or bowl, combine the cider vinegar, sugar, ketchup, soy sauce, and 1 teaspoon of cornflour/cornstarch. Stir well until the sugar and cornflour are fully dissolved to create a smooth sauce.
  3. Mix the Coating: In a larger bowl, blend together the 70 grams of cornflour/cornstarch with white pepper, ground ginger, garlic powder, and salt. This will provide a flavorful, crispy coating for the chicken.
  4. Coat the Chicken: Shake off excess egg white from the marinated chicken pieces, then toss 2-3 pieces at a time in the seasoned cornflour mixture until evenly coated. Repeat until all pieces are generously coated.
  5. Fry the Chicken: Heat sunflower or vegetable oil in a wok or large frying pan over medium-high heat. Once hot, add the coated chicken pieces and fry for several minutes, turning regularly, until golden brown on all sides. Remove the cooked chicken and set aside.
  6. Sauté the Vegetables: Add a little more oil if needed, then fry the sliced red onion for a couple of minutes. Add the cut peppers and continue cooking until the peppers and onion begin to soften.
  7. Add the Pineapple: Toss in the pineapple pieces and stir briefly until heated through, which brings out their sweetness and blends well with the vegetables.
  8. Combine Sauce and Chicken: Pour the prepared sauce into the pan and bring it to a boil, cooking for 30 seconds to 1 minute until it thickens slightly. Add the fried chicken back to the pan, toss to coat evenly, remove from heat, and serve immediately for the best flavor and texture.

Notes

  • Use chicken thighs rather than breast for juicier, more flavorful meat that stays tender during frying.
  • Ensure oil is hot enough before frying to achieve a crispy coating without absorbing excess oil.
  • You can substitute fresh pineapple with canned pineapple tidbits if fresh is not available.
  • Adjust sugar and vinegar quantities to balance sweetness and tanginess to your preference.
  • Serve immediately after combining to maintain the crispiness of the chicken.

Find it online: https://yumbara.com/chinese-hong-kong-style-sweet-and-sour-chicken-recipe/