This Hong Kong style sweet and sour chicken is a crispy chicken pieces simmered in a well-balanced, sweet and sour sauce along with crunchy vegetable chunks. It's SO tasty and ready in just 20 minutes.
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.