Chinese Hong Kong Style Sweet and Sour Chicken
Make Chinese Hong Kong Style Sweet and Sour Chicken at home with crispy fried chicken, peppers, onions and juicy pineapple in a sweet and tangy sauce.
Servings: 4 people
Calories: 513kcal
Equipment
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
Remaining ingredients
- 70 g cornflour/cornstarch
- ¼ tsp white pepper
- ½ tsp ground ginger
- ½ tsp garlic powder
- 1 tsp salt
- 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
- Mix the egg white and soy sauce in a small bowl, add the chicken pieces and leave to marinade while you prep the rest of the ingredients.
- Mix the sauce ingredients (cider vinegar, sugar, ketchup, soy sauce, and cornflour/cornstarch) in a jug or bowl.
- Mix the cornflour/cornstarch, white pepper, ground ginger, garlic powder and salt in a larger bowl.
- Toss 2-3 chicken pieces at a time in the seasoned cornflour/cornstarch until evenly coated, ensuring you shake off any excess egg white first. Repeat until all chicken pieces are coated in a generous layer of cornflour/cornstarch.
- Place a wok or large frying pan on a medium to high heat and add oil. Add the chicken pieces when the oil is hot and fry for a few minutes, turning regularly until they are golden brown on all sides, then remove from the pan and set aside. (Note 1 & 2)
- Add a little more oil to the pan if you need to and fry the onion for a couple of minutes before adding the peppers and cook for a few more minutes until the peppers and onion begin to soften.
- Add the pineapple and toss quickly in the pan until it becomes hot.
- Pour on the sauce and let it boil for 30 seconds to 1 minute, add the cooked chicken, remove from the heat and serve immediately.
Notes
Be careful not to crowd the pan. You may need to fry the chicken in two batches depending on the size of your pan and add a little more oil to fry the second batch.
Check the chicken is cooked by cutting one of the larger pieces in half to make sure it is white and opaque in the middle.
Check the chicken is cooked by cutting one of the larger pieces in half to make sure it is white and opaque in the middle.
Nutrition
Serving: 1g | Calories: 513kcal | Carbohydrates: 48g | Protein: 17g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 766mg | Potassium: 476mg | Fiber: 3g | Sugar: 25g | Vitamin A: 421IU | Vitamin C: 80mg | Calcium: 32mg | Iron: 2mg