This Hong Kong style sweet and sour chicken is a crispy chicken pieces simmered in a well-balanced, sweet and sour sauce sauce along with crunchy vegetable chunks. YUM! It's SO tasty and ready in just 20 minutes.
Sweet And Sour Chicken Hong Kong Style
The first time I ate this dish was a takeaway dinner; honestly, it was so good, and it quickly became my all-time favorite Asian takeaway.
But, you know me, I'm always eager to replicate the dishes I enjoy right at home.
I made several attempts to replicate the dish; it was good, but it didn't quite match up to the takeaway version. Until I finally discovered the ideal combination of ingredients. Friends, believe me when I say this recipe is way better than the takeaway one.
It has everything you like in sweet and sour chicken: crispy, sour, sweet and AMAZING! And it is a simple recipe that takes less than 30 minutes to prepare.
All you need to do is batter and cook the chicken, cook the vegetables and then mix in the sauce. Without further ado, let's make the recipe.
Sweet And Sour Chicken Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Chicken: I used chicken breast fillets and I chop them into bite-size pieces.
Hong Kong Style Batter: I used egg, cornflour and all purpose flour.
Seasonings: I used garlic powder, sweet paprika, salt and ground black pepper.
Oil: I used vegetable oil.
Vegetables: I used Bell peppers, onion, garlic and fresh ginger.
Sweet And Sour Sauce: The sauce is made with Dijon mustard, ketchup, apple cider vinegar and brown sugar.
How To Make Sweet And Sour Chicken
Prepare The Chicken: Wash the chicken then pat them dry with a paper towel after that chop into bite-size pieces.
Prepare The Vegetables: Wash the onion and bell peppers then chop the bell pepper into big pieces and the onion into thin slices.
Batter The Chicken: Prepare three bowls as the following, first one: crack the egg then beat it. Second one: put the cornflour and third one: mix the flour, salt, paprika, garlic powder and black pepper.
After that, dredge the chicken pieces in cornflour then dip in the egg and finally coat in the flour mixture.
Cook The Chicken: Heat the oil in a large skillet on medium-high heat.
Pro Tip: To get a crispy chicken, I recommend heating the oil until it sizzles before frying the chicken pieces.
Place the chicken pieces in a single layer in the hot oil and cook for 4-5 minutes on each side. Then place them on a plate lined with a kitchen towel.
Pro Tip: Don't overcrowd the skillet; if your skillet isn't big enough, you can cook the chicken in two batches.
Prepare The Sauce: Wipe the skillet with a paper towel, add a few drops of oil and heat over medium heat. Then, add the onion, bell pepper, ginger, and garlic, and cook for 2-3 minutes.
After that, add the tomato ketchup, apple cider vinegar, brown sugar, dijon mustard and water and bring to a boil. Then, lower the heat and leave the sauce to simmer until it slightly thickens.
Mix The Chicken And The Sauce: Toss the chicken pieces in the sauce, stir to cover the chicken with the sauce and cook for 1-2 minutes then turn off the heat and serve.
Top Tips
- Traditionally, this dish calls for pineapple, and I didn't add that just because I didn't have it at home.
- Other vegetables go well with this dish is carrots and cabbage.
- It is best to consume this dish on the same day because leftovers kept in the fridge for 1-2 days will not be as crispy.
Serving Ideas
I like to serve this dish with Mushroom Fried Rice or Veggie Egg Fried Rice; both go so well with sweet and sour chicken.
You can also serve this dish with Angel Hair Pasta, Pasta with Breadcrumbs or Creamy Avocado Sauce Pasta.
More Asian Chicken Recipes
- Easy Chicken Rogan Josh
- Sticky Chinese Chicken Drumsticks
- Easy Chicken Curry
- Easy Chicken Pasanda Recipe
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Sweet And Sour Chicken (Hong Kong style)
Equipment
- 3 Bowls
Ingredients
- 4 chicken breast fillets , chopped into bite-size pieces
- ½ cup cornflour
- 1 egg
- ¾ cup all purpose flour
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ⅓ cup vegetable oil
- 1 teaspoon fresh ginger minced
- 2 bell peppers chopped into big pieces
- 1 onion chopped thin slices
- 3 cloves garlic crushed
Sauce Ingredients
- ½ teaspoon dijon mustard
- ½ cup water
- ½ cup tomato ketchup
- 4 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon vegetable oil
Instructions
- Prepare The Chicken: Wash the chicken then pat them dry with a paper towel after that chop into bite-size pieces.
- Prepare The Vegetables: Wash the onion and bell peppers then chop the bell pepper into big pieces and the onion into thin slices.
- Batter The Chicken: Prepare three bowls as the following, first one: crack the egg then beat it. Second one: put the cornflour and third one: mix the flour, salt, paprika, garlic powder and black pepper.
- After that, dredge the chicken pieces in cornflour then dip in the egg and finally coat in the flour mixture.
- Cook The Chicken: Heat the oil in a large skillet on medium-high heat.
- Place the chicken pieces in a single layer in the hot oil and cook for 4-5 minutes on each side. Then place them on a plate lined with a kitchen towel.
- Prepare The Sauce: Wipe the skillet with a paper towel, add a few drops of oil and heat over medium heat. Then, add the onion, bell pepper, ginger, and garlic, and cook for 2-3 minutes.
- After that, add the tomato ketchup, apple cider vinegar, brown sugar, dijon mustard and water and bring to a boil. Then, lower the heat and leave the sauce to simmer until it slightly thickens.
- Mix The Chicken And The Sauce: Toss the chicken pieces in the sauce, stir to cover the chicken with the sauce and cook for 1-2 minutes then turn off the heat and serve.
Notes
- To get a crispy chicken, I recommend heating the oil until it sizzles before frying the chicken pieces.
- Don't overcrowd the skillet; if your skillet isn't big enough, you can cook the chicken in two batches.
Arpita says
Nice recipe ( Sweet And Sour Chicken). I must try this.