“Crunch!” is the sound that fills the kitchen as I take a bite of this delightful dish. Hong Kong Style Crispy Sweet and Sour Chicken has long been one of my favorite meals, perfectly balancing tangy and sweet flavors that dance on your palate. Whether you’re looking to impress dinner guests or simply whip up a rewarding meal, this homemade version is not only easy to prepare but also a guaranteed crowd-pleaser. With its crispy chicken coated in a vibrant, homemade sauce and colorful vegetables, it’s an absolute star on dinner tables. Plus, it’s a healthier alternative to takeout that transports you straight to the bustling streets of Hong Kong. Ready to elevate your cooking game? Let’s dive into this scrumptious recipe that will have everyone asking for seconds! Why is this sweet and sour chicken special? Crispiness Awaits: This recipe delivers perfectly crispy chicken pieces that hold up beautifully in the vibrant sauce, making each bite satisfyingly crunchy. Homemade Goodness: Crafted from scratch, it’s a healthier and fresher alternative to takeout, minus the guilt! Flavor Explosion: The balance of tangy pineapple and sweet soy sauce creates a mouthwatering flavor you won’t forget. Customizable Delight: Want to spice things up? Feel free to add more vegetables like snow peas or even swap the chicken for pork. Family Favorite: Whether it’s a weeknight dinner or a special occasion, this dish guarantees smiles around the table—as everyone loves sweet and sour chicken! Pair it with fluffy white rice for a complete meal, or check out my Honey Pepper Chicken or Garlic Roasted Chicken for more delicious options. Sweet and Sour Chicken Ingredients Get ready to create a dish that’s as vibrant as it is delicious! For the Chicken Boneless Chicken – 1 lb, cut into cubes; this is your primary protein, with options for dark or white meat to suit your taste. Corn Starch – 1 cup (divided); used to coat the chicken, ensuring a delightfully crispy texture. Consider using potato starch for an even crunchier batter. For the Sauce Tomato Paste – ¼ cup; forms the delicious base of your sweet and sour sauce, giving it body and color. White Vinegar – ½ cup; provides the necessary tanginess to balance the sweetness in the sauce. Sugar – ½ cup; enhances sweetness and balances the vinegar’s tartness in this sweet and sour chicken recipe. Soy Sauce – 2 tablespoons; adds a savory umami component to the flavor profile. Water – ¼ cup; helps to thin the sauce to your desired consistency. Corn Starch Slurry – 2 teaspoons cornstarch mixed with 2 teaspoons cold water; used to thicken the sauce perfectly. For the Vegetables Bell Pepper – ½ cup, cut into 1-inch cubes; adds a burst of color and crunch—feel free to use any variety! Pineapple – ½ cup, fresh or canned, cut into chunks; brings a zesty sweetness that complements the dish effortlessly. Fresh is preferred for the best flavor. White Onion – ½ medium, cut into 1-inch cubes; imparts a delightful aromatic flavor to the dish. Garlic – 2 cloves, minced; enhances the overall depth of flavor. Ginger – 1 slice, about ½ tablespoon, grated; adds warmth and a touch of spiciness to the sauce. Remember to savor the delightful experience of crafting your homemade sweet and sour chicken! Step‑by‑Step Instructions for Hong Kong Style Crispy Sweet and Sour Chicken Step 1: Preparation of Vegetables Begin by carefully cutting the bell pepper, white onion, and pineapple into 1-inch cubes and set them aside in separate bowls. This prep work is essential as it helps everything cook uniformly and ensures your Hong Kong Style Sweet and Sour Chicken has a vibrant array of colors and textures. Make sure to have your cutting board and a sharp knife ready for this task. Step 2: Marinate Chicken In a large bowl, combine the cubed chicken with minced garlic, grated ginger, chopped onion, light soy sauce, and Shaoxing cooking wine. Mix well to ensure the chicken is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for at least one hour in the refrigerator, allowing those flavors to penetrate the chicken and infuse it with deliciousness. Step 3: Battering the Chicken After marinating, remove the chicken from the fridge and add half of the corn starch to the mixture. Gently mix until the chicken pieces are evenly coated. Let the chicken sit for about 5 minutes so the starch can adhere properly. Then, take the remaining corn starch and coat each piece of chicken, ensuring an even layer for that perfect crispy texture in your Sweet and Sour Chicken. Step 4: Heat Oil for Frying In a deep skillet or wok, heat oil to 350°F over medium heat. You can test the readiness by inserting a wooden chopstick into the oil—if bubbles form around it, the oil is hot enough. Carefully add the battered chicken in batches to avoid overcrowding, frying for about 3 minutes until each piece is golden brown and crispy. Once done, drain them on paper towels to remove excess oil. Step 5: Prepare the Sweet and Sour Sauce In a large pan, heat a tablespoon of oil over medium heat and add the tomato paste. Toast the paste for 1-2 minutes, stirring constantly. Then, add the white vinegar, water, sugar, and soy sauce, bringing the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing all those savory and tangy flavors to meld beautifully, creating the base for your Sweet and Sour Chicken sauce. Step 6: Thicken the Sauce Once the sauce has simmered, gradually pour in the cornstarch slurry while continuously stirring. Keep stirring until the sauce thickens to a glossy consistency, about 2-3 minutes. This step is crucial as it ensures your sauce will perfectly coat the chicken and vegetables, bringing that irresistible stickiness to your Hong Kong Style Sweet and Sour Chicken. Step 7: Combine Chicken and Vegetables Add the cut bell pepper, pineapple, and white onion to the thickened sauce, cooking them together for about 1 minute. This quick cooking will slightly soften the vegetables while enhancing their flavors. Gently fold in the fried chicken pieces, ensuring they are fully coated in the vibrant sauce. The delightful balance of colors will make this dish truly eye-catching! Step 8: Serve and Enjoy Your Hong Kong Style Crispy Sweet and Sour Chicken is ready to be served! Serve immediately over a bed of fluffy white rice to absorb the delicious sauce. This dish not only satisfies the palate but also brings a touch of excitement and chatter around the dinner table. Enjoy the heartwarming response from family and friends as they dig into this delightful meal! What to Serve with Hong Kong Style Crispy Sweet and Sour Chicken Imagine a vibrant, colorful dinner plate where sweet and tangy flavors collide, creating a feast for the senses. Fluffy White Rice: A classic side that absorbs the bold sauce, balancing the dish perfectly and making every bite blissful. Crispy Spring Rolls: Crunchy on the outside and filled with savory vegetables, they add an exciting texture contrast and are perfect for dipping. Stir-Fried Vegetables: Quick-fried with garlic and ginger, these vibrant veggies add a fresh touch that complements the sweetness of the chicken beautifully. Egg Fried Rice: Flavorful and rich, this rice dish brings additional texture and saturates the palate with a delightful umami kick. Sweet and Sour Cucumber Salad: Refreshing and light, this salad balances the richness of the chicken and adds a crisp bite to your meal. Chilled Green Tea: Its delicate and refreshing taste provides a perfect counterpoint to the richness of the dish, cleansing the palate between bites. Mango Sticky Rice: A heavenly dessert that combines sweet, ripe mango with sticky rice and coconut milk, providing a luscious ending to your meal. Each pairing elevates your dining experience, turning a simple dinner into a fulfillment of comfort and joy. Make Ahead Options Preparing Hong Kong Style Crispy Sweet and Sour Chicken in advance is a fantastic way to save time on busy weeknights! You can marinate the chicken and coat it with corn starch up to 24 hours ahead of time, ensuring it stays flavorful and crispy when cooked. Simply refrigerate the marinated chicken in an airtight container. Additionally, you can chop the vegetables—bell pepper, onion, and pineapple—up to 3 days in advance; just keep them sealed in the fridge to maintain their freshness and crunch. When it’s time to cook, follow the frying and sauce preparation steps, and you’ll enjoy a delightful, home-cooked meal that tastes just as good as when made fresh! Expert Tips for Sweet and Sour Chicken Frying Temperature: Ensure your oil reaches 350°F for perfectly crispy chicken. If it’s not hot enough, the chicken will absorb oil and become soggy. Double Frying Benefit: For extra crunch, consider double frying the chicken—simply fry it a second time for an additional 30 seconds after draining from the first fry. Avoid Sogginess: Limit the chicken’s time in the sauce; just 20-30 seconds is ideal. This prevents the crispy batter from losing its texture. Customize Your Veggies: Feel free to add extra vegetables like snow peas or baby corn, which can enhance flavor and texture. Sugar Balance: Adjust the sugar based on your preference. Taste the sauce before combining it with the chicken to ensure it’s perfect for your palate. Sweet and Sour Chicken Variations Feel free to get creative and tailor this dish to suit your taste buds! Sweet and Sour Pork: Swap chicken for pork for a deliciously rich twist. Each bite will provide a completely different flavor profile that’s equally beloved. Vegetable Medley: Add snow peas, baby corn, or carrots for extra nutrition and color. The crunchiness of these veggies elevates both flavor and texture, making every bite pop! Heat It Up: Toss in a pinch of red pepper flakes or a splash of sriracha for some heat. This adjustment brings a delightful spicy kick to balance the sweetness. Crispy Tofu: For a vegetarian option, replace chicken with cubed and fried tofu. It soaks up the sweet and sour sauce beautifully, offering a unique texture and flavor experience. Mango Twist: Substitute pineapple with ripe mango for a tropical vibe. The sweet mango enhances the dish and creates a refreshing alternative to the classic recipe. Curry Variation: Add a teaspoon of curry powder to the sauce for an exciting fusion flavor. The warmth of the curry complements the sweetness delightfully! Rice Alternative: Serve on cauliflower rice instead of traditional white rice for a low-carb meal that’s still delicious and satisfying. It’s a great option for those watching their carb intake. Fruit Salsa Topper: Make a light salsa with chopped mango or apple, cilantro, and lime to sprinkle on top. This adds freshness, texture, and a burst of flavor that will make your dish sing! You might also enjoy exploring more mouthwatering chicken dishes like my Buffalo Chicken Mac or Chicken Avocado Melt. Now, let your creativity shine as you make this recipe your own! How to Store and Freeze Sweet and Sour Chicken Fridge: Store leftovers in an airtight container for up to 3-4 days. This keeps your homemade sweet and sour chicken fresh and ready to enjoy. Freezer: While you can freeze it, the texture of the crispy chicken may suffer. If you must, freeze for up to 2 months, ideally without the sauce. Reheating: For the best results, reheat in the oven at 350°F until warmed through, about 10-15 minutes. This helps maintain crispiness compared to microwaving. Separate Storage: Consider storing chicken and sauce separately if you’re not consuming it all at once, ensuring maximum flavor and texture upon reheating. Sweet and Sour Chicken Recipe FAQs What type of chicken is best for sweet and sour chicken? Using boneless chicken is ideal for this sweet and sour chicken recipe. You can use either dark or white meat; chicken thighs will give you juiciness, while chicken breasts offer a leaner option. I often opt for chicken thighs for additional flavor! How should I store leftover sweet and sour chicken? Leftovers should be kept in an airtight container in the fridge for up to 3-4 days. This ensures that the flavors are fresh for your next meal. If you want the best texture, avoid freezing the dish, as it can make the crispy chicken soggy. Can I freeze sweet and sour chicken? Absolutely! While it’s best to eat sweet and sour chicken fresh, you can freeze it for up to 2 months if necessary. The trick is to freeze the chicken and sauce separately to maintain the crispy texture. Just let the chicken cool completely, then place it in a freezer-safe bag. When you’re ready to enjoy it, thaw in the fridge overnight before reheating. Why is my chicken soggy when I combine it with the sauce? Very good question! If your chicken is soggy, it’s likely because it spent too long in the sauce. After combining, aim to coat the chicken quickly and serve it immediately—just 20-30 seconds in the sauce should be enough to get that delicious flavor without sacrificing texture. Are there any dietary considerations for sweet and sour chicken? Yes, keep an eye on the ingredients if you have specific dietary needs. For instance, the sauce contains soy sauce, which can be high in sodium. There are low-sodium options available! If you have allergies, be sure to check labels for allergens like gluten or MSG. Also, avoid giving this dish to pets due to the high sugar and seasoning content. Crispy Homemade Sweet and Sour Chicken You’ll Love This Crispy Homemade Sweet and Sour Chicken is a delicious and healthier alternative to takeout, perfectly balancing sweet and tangy flavors. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsMarinating Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 4 servingsCourse: ChickenCuisine: Hong KongCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 lb Boneless Chicken, cut into cubes options for dark or white meat1 cup Corn Starch, divided consider using potato starch for extra crunchFor the Sauce1/4 cup Tomato Paste forms the base of the sauce1/2 cup White Vinegar provides tanginess1/2 cup Sugar balances the vinegar's tartness2 tablespoons Soy Sauce adds savory umami flavor1/4 cup Water thin the sauce to desired consistency2 teaspoons Corn Starch Slurry for thickening the sauceFor the Vegetables1/2 cup Bell Pepper, cut into 1-inch cubes any variety can be used1/2 cup Pineapple, cut into chunks fresh preferred1/2 medium White Onion, cut into 1-inch cubes adds aromatic flavor2 cloves Garlic, minced enhances overall flavor1 slice Ginger, grated adds warmth and spiciness Equipment Large BowlDeep Skillet or WokSharp knifeCutting boardWooden Chopstick Method Step‑by‑Step InstructionsCarefully cut the bell pepper, white onion, and pineapple into 1-inch cubes and set aside in separate bowls.In a large bowl, combine the cubed chicken with minced garlic, grated ginger, chopped onion, light soy sauce, and Shaoxing cooking wine. Mix well and let it marinate for an hour.Add half of the corn starch to the marinated chicken and mix until evenly coated. Then coat with remaining corn starch for crispy texture.Heat oil to 350°F in a deep skillet or wok and fry the battered chicken in batches for about 3 minutes until golden brown.In a large pan, heat a tablespoon of oil and toast the tomato paste for 1-2 minutes. Add white vinegar, water, sugar, and soy sauce, bring to a simmer for 5 minutes.Gradually pour in the cornstarch slurry while stirring constantly, until the sauce thickens to a glossy consistency.Add bell pepper, pineapple, and white onion to the sauce and cook for 1 minute. Fold in the fried chicken pieces to coat.Serve immediately over fluffy white rice. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg NotesFor extra crunch, consider double frying the chicken and store leftovers in an airtight container for up to 3-4 days. Tried this recipe?Let us know how it was!
