Sweet and Sour Chicken (Hong Kong Style)
Hong Kong style sweet and sour chicken is crispy, juicy, tangy and delicious made with crispy yet tender chicken thighs, red onion, bell peppers and fresh Pineapple.
Servings 4 servings
Calories 727kcal
Ingredients
Chicken
- 2 lbs chicken thighs boneless and skinless cut into 1 inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoon Shaoxing rice wine
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
Sweet and Sour Sauce
- ½ cup water
- 2 tablespoon cornstarch
- ½ cup pineapple juice
- ⅓ ketchup
- ¼ cup brown sugar
- ⅓ tablespoons rice vinegar
- ½ teaspoon salt
Stir fry
- 1 inch knob ginger sliced into thin strips
- 5 cloves garlic sliced
- ¼ red onion cut into 1 inch pieces
- ½ red bell pepper cut into 1 inch pieces
- ½ green bell pepper cut into 1 inch pieces
- 1 cup pineapple cut into 1 inch chunks
Garnish
- Sesame seeds
- Green onions
Instructions
Prep
- Marinate the chicken. Pat the chicken dry and cut it into 1-inch bite-sized pieces. 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.
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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!
- Serve. Garnish the sweet and sour chicken and green onions serve with white rice and enjoy!
Notes
- Control the frying temperature. Make sure to keep the oil at 50°F-375°F (177°C-190°C) to ensure the chicken cooks quickly and does not absorb too much oil.
- For a crispier chicken double fry. If you want an even crispier chicken, after the first fry remove the chicken and let it sit for 30 seconds as you increase the oil temperature to 375°F and fry again for an additional 30 seconds or until even more golden brown.
- Use fresh pineapple. Fresh pineapple yields the best-tasting sweet and sour chicken.
- Taste to adjust. The perfect “balance” of flavor will depend on your taste buds. Don’t be afraid to adjust the sugar or vinegar amounts based on your preferences.
- Add the fried chicken to the sauce when ready to serve. Combine the chicken with the sweet and sour sauce when you are ready to serve to maintain its peak crispiness.
Nutrition
Calories: 727kcal | Carbohydrates: 47g | Protein: 39g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 1177mg | Potassium: 674mg | Fiber: 2g | Sugar: 23g | Vitamin A: 725IU | Vitamin C: 57mg | Calcium: 115mg | Iron: 3mg