There’s nothing better than taking a bite of this classic Hong Kong style sweet and sour chicken. The juicy chicken thighs are marinated, battered, and fried to golden perfection, and then tossed in a thick, sweet, and glossy sauce with red onion, bell peppers, and juicy fresh pineapple chunks.

This easy Chinese sweet-and-sour chicken recipe has the perfect balance of sweet to sour and can be made in under 30 minutes! If you are looking for a similar seafood version, check out my sweet-and-sour fish.

Ingredients

You can find all the ingredients for this easy sweet-and-sour chicken recipe at your local grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.

Chicken Marinade

• Chicken Thighs: boneless, skinless chicken thighs are the juiciest cut. You can alternatively use any cut of chicken you prefer.
• Vegetable Oil: seals in moisture to prevent the chicken from drying while cooking.
• Shaoxing Rice Wine: seasons the chicken with an aromatic, slightly sweet, and heady flavor. It is a popular ingredient in Chinese cuisine like in kung pao chicken.
• Salt and White Pepper: seasons the sweet and sour chicken.
• All-purpose flour and cornstarch: all-purpose flour provides structure and contributes to the golden brown color, and the cornstarch creates a light, crispy texture.
• Baking powder: aids in the rise of the batter.

Sweet and Sour Sauce

• Cornstarch: the main thickening agent for the sweet and sour sauce.
• Pineapple Juice: gives the sauce its signature sweet and tangy flavor.
• Ketchup: adds a rich tomato umami flavor.
• Brown Sugar: adds a gentle natural sweetness.
• Rice Vinegar: slightly sweeter and softer than regular white vinegar for a less harsh “sour” flavor.
• Salt: used to balance out and enhance all the other flavors.

Stir fry

• Ginger, Garlic, and Red Onion: are the main aromatics.
• Red and Green Bell Pepper: add a nice pop of color and crunch.
• Pineapple: yields the best flavor. You can alternatively use frozen or canned pineapples as well.

Substitutions and Additions

Substitutions

• Protein: pork, seafood, or tofu.
• Gluten Free batter: use rice flour instead for a gluten-free option.
• Tomato paste: an alternative to ketchup.

Additions

• Vegetables: snap peas, carrots, mushrooms, baby corn, and broccoli.
• Spice: for added heat, you can add chili oil, fresh chili peppers, or sriracha.

How to Make Sweet and Sour Chicken

These are the step-by-step instructions for how to make this sweet and sour chicken recipe.

Prep

1. Pat the chicken dry and cut it into 1-inch bite-sized chunks. In a mixing bowl, combine the chicken, vegetable oil, Shaoxing wine, salt and white pepper. M,arinate for at least 10 minutes.

2. In a mixing bowl, combine the water and cornstarch. Then combine the pineapple juice, ketchup, brown sugar, rice vinegar, and salt.

Fry the Chicken

1. In a deep pan, heat enough oil to cover about 1/2 to 1 inch of the pan over medium-high heat. When the oil reaches 350°F-375°F (177°C-190°C) it is ready.
2. In a small bowl, combine the all-purpose flour, cornstarch, and baking powder. Then coat the chicken in the mixture, shaking off any excess.
3. Fry the chicken in batches until golden brown, about 2-3 minutes on each side. Then transfer the chicken onto a wire rack placed over a lined baking sheet to drain any excess oil.

Stir Fry

1. In a wok, heat one tablespoon of oil over medium-high heat until hot. Then add the ginger, garlic, and red onion and cook for 30 seconds to 1 minute.
2. Next, add the bell peppers and cook for 30 seconds to 1 minute. Then add the pineapple and cook for an additional 30 seconds.

3. Then add the sauce and toss to combine. Cook the sauce until it begins to simmer and thicken for about 1-2 minutes. Then toss the chicken and toss to combine.

4. Garnish the sweet and sour chicken and green onions, serve with white rice, and enjoy!

Storage Instructions

Sweet and sour chicken is best served immediately while the chicken is crispy. You can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the crispiness will turn soggy over time.

Reheat: To crisp up the chicken, reheat in an air fryer or oven at 350°F (176°C) or until warm.

FAQ

What is the difference between sweet and sour Hong Kong Style and American style?

Sweet and sour chicken Hong Kong style is less sweet than the American counterpart. The Hong Kong style chicken has a lighter batter, with a more balanced flavor profile that uses natural sweetness from pineapple juice and a softer tanginess from rice vinegar.

How do I make the chicken crispy?

For the crispiest chicken pieces, make sure to fry the chicken in hot oil that is 350°F-375°F (177°C-190°C). When the oil is hot enough the chicken will fry quickly and will not absorb too much oil to make it greasy. Pull the chicken out with a spider strainer and let it cool on a wire rack to drain excess oil.

Can I use other vegetables?

Yes! You can use other vegetables in this Cantonese sweet and sour chicken. You can alternatively add carrots, snow peas, baby corn, or broccoli for added textures and flavors.

How do I serve sweet and sour chicken?

This sweet and sour chicken is best served immediately garnished with green onion and sesame seeds and a bowl of steamed rice. You can also serve it with fried rice or lo mein noodles as well.

Sweet and Sour Chicken Recipe