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Sweet and Sour Chicken Hong Kong Style

Classic Hong Kong style sweet and sour chicken recipe with crispy fried chicken and homemade sweet and tangy sauce. Easy to make at home with simple cupboard friendly ingredients.
5 from 11 votes
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Course: Main Course
Cuisine: British Chinese, Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 3
Calories: 423kcal
Author: Khin


Main Ingredients

  • 300 g Chicken breast (10.5oz) or thigh, boneless skinless, cut into small bite size pieces
  • ½ Onion cut in small dices
  • 2 cloves Garlic finely chopped
  • ½ Red bell pepper cut into small squares
  • ½ Green bell pepper cut into small squares
  • 10 Pineapple chunks small chunks
  • 1 tbsp Vegetable oil Or neutral flavour oil for stir fry
  • Oil for deep fry

Marinade and Coating

  • 1 cup Corn starch Add more if needed
  • 1 Egg white
  • 1 tbsp Light Soy Sauce
  • 2 tsp Sugar
  • 1 tsp Sesame Oil
  • ¼ tsp White pepper
  • 1 tsp Garlic paste or finely grated garlic

Sweet and sour sauce

  • 2 tbsp White vinegar or malt / rice vinegar
  • 4 tbsp Brown sugar or honey/white sugar
  • ½ cup Chicken stock Or water ( see details in note )
  • 3 tbsp Tomato ketchup
  • 2 tsp Tomato puree Tomato paste/concentrate
  • 2 tbsp Pineapple Juice Juice from pineapple tin or lemon juice
  • tsp Corn starch
  • 1 tsp Salt Or salt to taste or 1 tbsp light soy sauce


  • First, cut the chicken into small bite size pieces. Marinate with sesame oil, light soy sauce, sugar, white pepper, and garlic paste 10 minutes. Mix all the sauce ingredients in a bowl and set it aside.
  • Break one egg white into the marinated chicken pieces and mix it well. Then dredge the chicken into the corn starch and separate each chicken pieces. Add more flour if needed. Toss the excess flour out before frying.
  • Heat the vegetable oil into high heat for about 350° F. Add the coated chicken pieces and deep fry for 4-5 mins until crispy golden brown. Remove from oil and transfer to a paper towel or wire rack.
  • In a large wok or pan, drizzle 1 tablespoon of oil and stir fry the chopped garlic for few seconds. Then follow with the onion and bell pepper slices for 1 minute.
  • Next, pour the sweet and sour sauce mixture in. Stir well until the sauce become thick and glossy, then add the pineapple chunks and the fried chicken pieces.
  • Toss well to combine everything evenly for 1-2 minutes. Transfer to serving plate and serve immediately.
  • Serve with plain rice, egg fried rice or stir fry noodles.


  • Pineapple - You can either use fresh pineapple chunks or pineapple tin. 
  • Pineapple juice - I add the juice water from the pineapple tin. You can add pineapple juice or lemon juice.
  • Chicken stock - Use homemade/store-bought chicken stock, broth, or substitute with water. 
  • Chicken stock cubes/powder - If you add water instead of chicken stock/broth, add ½ chicken stock cube ( about 5 g ) or chicken powder in the sauce for more umami taste and flavour. Or you can just add water, it's optional. 
  • Tomato puree/paste/concentrate - Add a bit of tomato puree for natural vibrant red colour. You don't need any artificial food colouring. If you can't get tomato puree, you can omit it.
  • How to make an extra sauce? - You can simply double the sauce ingredients. 
Nutritional information is calculated approximately and can be varied by the number of factors. 


Calories: 423kcal | Carbohydrates: 68g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1448mg | Potassium: 658mg | Fiber: 2g | Sugar: 23g | Vitamin A: 819IU | Vitamin C: 47mg | Calcium: 43mg | Iron: 1mg
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