Sweet and Sour Chicken Hong Kong Style

Is this the best Sweet and Sour Chicken you’ll ever taste!?

Sweet and Sour Chicken Hong Kong Style (sometimes called Cantonese Style) is one of those dishes everyone knows — and for good reason. The problem is, most versions are far too sweet. My recipe balances that signature tang and sweetness with real depth of flavour, plus beautifully crispy chicken and vibrant peppers.

It’s easy to make at home, uses simple ingredients, and tastes every bit as good as your local Chinese — maybe even better.

Ingredients

Serves: 2

For the chicken

• 2 chicken breasts, cut into bite-sized pieces
  
• 1 tsp sesame oil
  
• 1 tsp light soy sauce
  
• 1 tsp sugar
  
• 1 egg
  
• 200 g cornflour
  
• A little water
  
• A good pinch of salt and pepper
  
• 1 – 1.5 litres of oil for deep frying
  

For the sweet & sour sauce

• Juice from ½ a lemon
  
• 4 tbsp vinegar (malt or black)
  
• 4 tbsp ketchup
  
• 4 tbsp sugar
  
• ½ green pepper, diced
  
• ½ onion, diced
  
• 1 cm cube of ginger, finely chopped
  
• Small tin of pineapple cubes (optional)
  
• 1 tsp dark soy sauce
  
• 1 tbsp cooking oil
• ½ tbsp cornflour mixed with 2 tbsp water (to thicken)
  

Method

Step 1: Marinate the chicken

I start by mixing the chicken pieces with sesame oil, light soy sauce, sugar, and a pinch of salt and pepper. Let it sit for about 10 minutes so the flavours soak in.

Then I crack in the egg and give everything a quick stir. This helps the cornflour stick later for that perfect crispy coating.

Step 2: Coat and fry

I gradually mix in cornflour until each piece is well coated. Add a small splash of water if it feels too dry — the goal is a light, slightly tacky batter that clings to the chicken.

Heat the oil to around 180 °C and fry the chicken in small batches for about 3–4 minutes until golden and crisp. Drain on kitchen paper while you make the sauce.

Step 3: Make the sauce

In a clean wok, I heat 1 tablespoon of oil and fry the chopped ginger for a few seconds until fragrant. Then I add the onion and pepper, cooking for a minute or two to keep some crunch.

Next, I stir in the ketchup, vinegar, sugar, lemon juice, and dark soy sauce. Bring it up to a gentle bubble — that’s when the magic happens and the flavours blend beautifully.

If you’re using pineapple, add it now. Then pour in the cornflour-water mix to thicken the sauce until glossy.

Step 4: Combine and serve

I toss the crispy chicken straight into the wok and coat it evenly in that rich, tangy sauce. A quick toss is all it needs — you don’t want to lose the crunch.



Serve immediately with steamed rice or egg fried rice. Trust me — once you make it this way, you’ll never go back to takeaway sweet and sour again.

Chef’s Tip

To keep the chicken extra crispy, double-fry it: once to cook through, then again for 1–2 minutes before tossing in the sauce. The result? A crunch that stays even after coating.

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