Sweet and Sour Chicken Hong Kong Style 


Originating from the Canton (Guangdong) region, where chefs are known for balancing sweet and savoury flavours, Chinese immigrants modified the dish for Western palates, often adding more sugar and ketchup to create the iconic bright red sauce. The combination of crispy chicken pieces with a smooth, glossy sauce and crunchy vegetables creates an appealing textural contrast that enhances the eating experience.

The bright, colourful presentation of sweet and sour chicken, featuring red and green bell peppers, pineapple, and onions, makes it visually enticing.

Sweet and Sour Chicken Hong Kong Style

“Life is a pair of Chopsticks, serving us Sweet, Sour, Bitter and Spicy. Where possible let's make life sweet”  The original sweet and sour sauce originated in the province of Hunan, China. The sauce was a light vinegar and sugar mixture with very little resemblance to the bright orange dish served in our takeaways today.
Servings 2
Prep Time 10 minutes
Cook Time 15 minutes


Chicken Ingredients

  • ½ Cup Corn Flour
  • Groundnut Oil for frying
  • 300 g Chicken Breast chopped into 2cm cubes
  • 1 Egg beaten
  • ¼ tsp Salt

Ingredients for Sweet and Sour sauce 

  • Corn flour slurry 3tbsp corn flour mixed with 6 tbsp water
  • 1 cup orange juice
  • 2 tbsp sugar
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 3 tbsp white wine vinegar
  • ½ red pepper chopped quite chunky
  • ½ small onion chopped quite chunky
  • 1 handful pineapple chunks


Making the Sauce

  • Place a large saucepan on a medium heat and add all the sauce ingredients, except for the corn flour slurry.
  • Bring to the boil and then simmer for five minutes.
  • Slowly stir the corn flour into the sauce, a little at a time, until you have the desired consistency. Leave to one side.

Cooking the Chicken

  • In a large saucepan heat the oil to 170c, the oil need enough so the Chicken can float in the oil without touching the bottom of the pan.
  • Place chicken into a large bowl, add the beaten egg, a pinch of salt and mix well.
  • In another large bowl add the cornflour, dredge each piece of chicken in the flour and bang off excess.
  • Gently drop the chicken into the oil and fry for around 5 minutes or until completely cooked (if you have a food thermometer probe the internal temperature should be 75c).
  • Remove chicken and drain over a wire rack.
  • Arrange chicken on a plate and spoon over your sweet and sour sauce and serve.


Calories: 412kcal
Course: Main Course
Cuisine: Cantonese
Keyword: Chicken, Hong Kong, Sour, Sweet
Collection: Cantonese Recipes, Chinese Takeout recipes


Calories: 412kcal | Carbohydrates: 57g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 1943mg | Potassium: 1001mg | Fiber: 3g | Sugar: 27g | Vitamin A: 469IU | Vitamin C: 65mg | Calcium: 93mg | Iron: 2mg



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