This easy Cantonese 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 pescatarian version, check out my sweet-and-sour fish.

There’s nothing better than taking a bite of this classic Hong Kong style sweet and sour chicken. The 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.

Ingredients

You can find all the ingredients for this easy sweet-and-sour chicken recipe at your local grocery store. I have linked everything that I used 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: vegetable oil helps seal in moisture to prevent the chicken from drying while cooking.
• Shaoxing Rice Wine: Shaoxing wine seasons the chicken with an aromatic, slightly sweet, and heady flavor.
• Salt and White Pepper: salt and white pepper to season the Hong Kong sweet and sour chicken.
• All-purpose flour and cornstarch: the all-purpose flour provides structure and contributes to the golden brown color whereas the cornstarch creates a light crispy texture that adds the additional crunch.
• Baking powder: baking powder aids in the rise of the batter for additional airy texture.

Sweet and Sour Sauce

• Cornstarch: cornstarch is the main thickener for the sweet and sour sauce.
• Pineapple Juice: pineapple juice is what gives the sauce its signature sweet and tangy flavor.
• Ketchup: ketchup gives the sauce its rich tomato umami flavor.
• Brown Sugar: brown sugar adds a gentle natural sweetness.
• Rice Vinegar: rice vinegar is slightly sweeter and softer than regular white vinegar for a less harsh “sour” flavor.
• Salt: salt is used to balance out and enhance all the other flavors.

Stir fry

• Ginger, Garlic, and Red Onion: ginger, garlic, and red onion are the perfect aromatic trio to this sweet and sour chicken.
• Red and Green Bell Pepper: red and green bell pepper add a nice pop of color and crunch.
• Pineapple: fresh pineapple chunks yield the best flavor. You can alternatively use frozen or canned pineapples as well.

Substitutions and Additions

You can customize this Cantonese sweet and sour chicken recipe with the following suggestions for substitutions and additions.

Substitutions

• Protein: instead of chicken, you can alternatively use pork, fish, shrimp, or tofu.
• Gluten Free batter: instead of all-purpose flour you can use rice flour instead for a gluten-free option.
• Tomato paste: instead of ketchup, you can use tomato paste for a richer tomato flavor.

Additions

• Vegetables: additional vegetables for added texture that could work include snap peas, baby, corn, and broccoli.
• Spice: for added heat, you can add red pepper flakes, fresh chili peppers, or sriracha.

How to Make Hong Kong Sweet and Sour Chicken

These are the steps to show you how to make this sweet and sour chicken Hong Kong Style.

Prep

1. Marinate the chicken. Pat the chicken dry and cut it into 1-inch bite-sized chunks. In a mixing bowl, add the chicken, vegetable oil, Shaoxing wine, salt and white pepper. Mix to combine and set aside to marinate for at least 10 minutes.

2. Make the sweet and sour sauce. In a mixing bowl, add the water and cornstarch and mix until combined. Then add in the pineapple juice, ketchup, brown sugar, rice vinegar, and salt. Mix until combined. Then set aside.

Fry the Chicken

1. Heat the oil. 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. Mix the coating ingredients and coat the chicken. In a small bowl, add the all-purpose flour, cornstarch, and baking powder. Mix until combined. Then thoroughly coat the chicken in the mixture. Carefully shake off any excess.
3. Fry the chicken. When the oil is ready, 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. Cook the aromatics. In a wok, heat 1 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 or until fragrant and golden brown.
2. Add the bell peppers and pineapple. Next, add the bell peppers and cook for 30 seconds to 1 minute or until charred. Then add the pineapple and cook for an additional 30 seconds.

3. Add the sauce and chicken. 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 and enjoy!

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

Storage Instructions

Hong Kong style 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 until warm.

Frequently Asked Q’s and A’s

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.

Did you make this Hong Kong Style Sweet and Sour Chicken?

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Sweet and Sour Chicken Recipe