Sweet and Sour Chicken Hong Kong Style

How to Make Sweet and Sour Chicken Hong Kong Style

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This Recipe for Sweet and Sour Chicken Hong Kong Style is easy to prepare, so even if you’re a beginner in the kitchen, you can make it. The best part is that this recipe is gluten free, inexpensive and can be made in a short period of time, which makes it perfect for a busy weeknight dinner. You just have to follow this simple recipe and you will get the delicious result! Let s start cooking!

Ingredients

Main

300 g chicken breast or thigh (boneless, skinless, cut into small bite-sized pieces)
1/2 onion (diced)
2 cloves garlic (finely chopped)
1/2 red bell pepper (cut into small squares)
1/2 green bell pepper (cut into small squares)
10 pineapple chunks (small pieces)
1 tbsp vegetable oil (or neutral-flavored oil for stir-frying)
Oil for deep frying

Marinade and Coating

1 cup cornstarch (add more if needed)
1 egg white
1 tbsp light soy sauce
2 tsp sugar
1 tsp sesame oil
1/4 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)
1/2 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)
1/8 tsp cornstarch
1 tsp salt (or to taste, or 1 tbsp light soy sauce)

Step By Step Instructions To Make Sweet and Sour Chicken Hong Kong Style

First, cut the chicken into small bite-sized pieces. In a bowl, marinate the chicken with 1 teaspoon of sesame oil, 1 tablespoon of light soy sauce, 2 teaspoons of sugar, 1/4 teaspoon of white pepper, and 1 teaspoon of garlic paste.
Let the chicken marinate for 10 minutes to absorb the flavors.
Meanwhile, mix all the sauce ingredients in a separate bowl and set it aside.
After marinating the chicken, break one egg white into the bowl with the chicken pieces and mix thoroughly.
Dredge the marinated chicken in 1 cup of cornstarch, ensuring each piece is well-coated.
Add more cornstarch if needed. Shake off any excess cornstarch before frying to prevent clumping.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil and deep fry for 4-5 minutes until they are crispy and golden brown.
Once done, remove the chicken from the oil and transfer to a paper towel or wire rack to drain the excess oil.
In a large wok or pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the finely chopped garlic and stir-fry for a few seconds until fragrant.
Then, add the diced onion and bell pepper squares, stirring for about 1 minute until they begin to soften but still retain some crunch.
Next, pour the prepared sweet and sour sauce mixture into the wok with the vegetables. Stir well and cook until the sauce thickens and becomes glossy.
Add the pineapple chunks and the fried chicken pieces to the wok. Toss everything together for 1-2 minutes to ensure the chicken and vegetables are evenly coated with the sauce and heated through.
Finally, transfer the sweet and sour chicken to a serving plate and serve immediately.
This dish pairs perfectly with plain rice, egg fried rice, or stir-fry noodles, making it a delightful meal that balances savory, sweet, and tangy flavors. Enjoy!

Conclusion

Delicious Recipe of Sweet and Sour Chicken Hong Kong Style is that it’s a great dish to make for any occasion. Not only is it easy to make, but it’s also affordable and full of flavor. With the right ingredients, you can create a restaurant-quality meal in your own kitchen without breaking the bank.

This Sweet and Sour Chicken Hong Kong Style Recipe has been tried and tested with rave reviews from home cooks around the world. It’s not only tasty, but also incredibly versatile. You can serve it as an appetizer for parties or as an entrée for family dinners – either way, it’s guaranteed to please everyone at the table!