Why You’ll Love This Sweet and Sour Chicken Recipe
If you love crispy, flavorful, and restaurant-quality Chinese food, then this Sweet and Sour Chicken is a must-try! This Hong Kong-style version features crispy fried chicken, crunchy bell peppers, red onions, and juicy pineapple, all tossed in a delicious sweet and tangy sauce. With the perfect balance of sweetness, acidity, and umami flavors, this dish is sure to impress your family and friends.
Making Sweet and Sour Chicken at home may seem intimidating, but with simple ingredients and a few key cooking techniques, you can achieve the same crispy, flavorful dish found in your favorite Chinese takeout. This easy-to-follow recipe will guide you through each step, from marinating the chicken to frying it to perfection and coating it in the best homemade sweet and sour sauce.
What Is Sweet and Sour Chicken?
Sweet and Sour Chicken is a classic Chinese dish known for its crispy fried chicken pieces coated in a glossy, flavorful sauce made from vinegar, sugar, ketchup, and soy sauce. The dish typically includes bell peppers, red onions, and pineapple, adding a delightful mix of textures and flavors. The Hong Kong-style version ensures that the chicken stays crispy while being coated in the rich sauce.
Unlike Westernized versions that use a thick batter, this recipe uses a light coating of seasoned cornflour to achieve a crisp, golden crust while keeping the chicken juicy and tender inside.
Ingredients Needed for Sweet and Sour Chicken
For the Chicken Marinade:
- 1 egg white
- 1 tbsp soy sauce
- 350 g (12 oz) chicken thighs, cut into bite-sized chunks
For the Sweet and Sour Sauce:
- 4 tbsp (¼ cup) cider vinegar
- 50 g (¼ cup) sugar
- 75 g (¼ cup) ketchup
- 1 tbsp soy sauce
- 1 tsp cornflour/cornstarch
For Coating and Frying the Chicken:
- 70 g (½ cup) cornflour/cornstarch
- ¼ tsp white pepper
- ½ tsp ground ginger
- ½ tsp garlic powder
- 1 tsp salt
- 4-5 tbsp sunflower or vegetable oil
For the Stir-Fry:
- ½ red onion, sliced
- 2 red or green bell peppers, cut into bite-sized pieces
- 250 g (1.5 cups) fresh or tinned pineapple, cut into bite-sized pieces
How to Make Sweet and Sour Chicken at Home
Step 1: Marinate the Chicken
- In a bowl, mix egg white and soy sauce.
- Add the chicken pieces and let them marinate while you prepare the rest of the ingredients.
Step 2: Prepare the Sweet and Sour Sauce
- In a small jug or bowl, combine cider vinegar, sugar, ketchup, soy sauce, and cornflour.
- Mix well and set aside for later.
Step 3: Coat the Chicken
- In a large bowl, mix cornflour, white pepper, ground ginger, garlic powder, and salt.
- Toss 2-3 chicken pieces at a time in the seasoned flour, shaking off excess marinade before coating.
- Ensure all pieces are evenly coated for a crispy texture.
Step 4: Fry the Chicken
- Heat a wok or large frying pan over medium-high heat.
- Add sunflower or vegetable oil.
- When the oil is hot, fry the chicken pieces in batches, turning frequently until golden brown and crispy.
- Remove from the pan and set aside.
Step 5: Stir-Fry the Vegetables
- If needed, add a little more oil to the pan.
- Fry the red onion for 2 minutes.
- Add bell peppers and cook for another 3-4 minutes, stirring occasionally.
Step 6: Add Pineapple & Sauce
- Toss in the pineapple chunks and heat for 30 seconds.
- Pour in the sweet and sour sauce, allowing it to boil for 30 seconds to 1 minute.
- Add the fried chicken, stirring until everything is well coated.
- Remove from heat and serve immediately.
Tips for the Best Sweet and Sour Chicken
- Don’t overcrowd the pan when frying the chicken. Cook in batches to keep it crispy.
- Use fresh pineapple for a naturally sweet flavor.
- Make sure the sauce is thickened before adding the chicken to maintain crispiness.
- Serve immediately for the best texture and flavor.
What to Serve with Sweet and Sour Chicken
This Sweet and Sour Chicken pairs perfectly with:
- Steamed Jasmine Rice – The perfect side to soak up the delicious sauce.
- Fried Rice – Adds extra flavor and texture to your meal.
- Vegetable Stir-Fry – A light and healthy addition.
- Spring Rolls or Dumplings – For a complete Chinese takeout experience.
How to Store and Reheat Leftovers
Storing:
- Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
- In a pan: Heat on medium with a splash of water for best texture.
- In a microwave: Heat in 30-second intervals, stirring in between.
- Avoid reheating in the oven, as it may dry out the chicken.
Frequently Asked Questions
Can I Use Chicken Breast Instead of Thighs?
Yes, but chicken thighs remain juicier and more flavorful. If using chicken breast, be cautious not to overcook it.
Can I Bake the Chicken Instead of Frying?
Yes! For a healthier version, bake the coated chicken at 200°C (400°F) for 20 minutes, flipping halfway through.
Can I Make This Dish Ahead of Time?
You can prep the sauce and chop the vegetables ahead of time, but for the crispiest chicken, fry it fresh before serving.
Why This Sweet and Sour Chicken Recipe is the Best
- Crispy and Flavorful – Light, crispy coating with a perfectly balanced sauce.
- Easy to Make at Home – No need for takeout with this authentic recipe.
- Quick and Budget-Friendly – Uses simple ingredients for a restaurant-quality meal.
Final Thoughts
This Chinese Hong Kong Style Sweet and Sour Chicken is the ultimate homemade takeout recipe! With crispy chicken, vibrant vegetables, and a glossy, sweet and tangy sauce, it’s a crowd-pleaser that’s quick, easy, and incredibly delicious.
Try this recipe today and bring the flavors of your favorite Chinese restaurant straight to your kitchen! Don’t forget to share your experience and let us know how it turned out