Sweet and Sour Hong Kong Style: The Authentic Takeaway Recipe You Can Make at Home

Introduction

If there’s one dish that can instantly transport you to the vibrant streets of Hong Kong, it’s sweet and sour Hong Kong style. This classic takeaway favourite is the perfect balance of tangy, sweet, and savoury, with tender meat, colourful vegetables, and a glossy sauce that clings to every bite. Whether you’re recreating it for a cosy weeknight dinner or impressing friends at a dinner party, this recipe will show you how to make a truly authentic sweet and sour Hong Kong style dish at home.

If you enjoy experimenting with different sauces, our guide on How to Make Parsley Sauce offers tips you can adapt to a variety of dishes.

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What Makes Hong Kong Style Sweet and Sour Different?

Sweet and sour is a flavour profile enjoyed worldwide, but the Hong Kong style version has a unique character. Unlike some Western versions that are overly sweet, Hong Kong style keeps the flavours balanced with a tang from rice vinegar and freshness from pineapple chunks. The vegetables stay crisp, and the sauce is light yet packed with umami.

Key differences include:

• Fresh vegetables like bell peppers and onions, added towards the end to keep them crunchy.
• Pineapple juice and chunks for natural sweetness.
• Light, glossy sauce thickened with a small amount of cornstarch.
• Quick wok cooking for that smoky, takeaway-style flavour.

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Ingredients You’ll Need

For 4 servings:

For the meat and batter:

• 500g pork shoulder or chicken breast, cut into bite-sized chunks
• 1 tsp salt
• 1 tsp white pepper
• 1 egg
• 3 tbsp cornflour (plus extra for coating)
• Vegetable oil for frying

For the sauce:

• 4 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp light soy sauce
• 2 tbsp brown sugar
• 150ml pineapple juice
• 1 tsp sesame oil
• 1 tbsp cornflour mixed with 2 tbsp water

For the stir-fry:

• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, cut into chunks
• 150g pineapple chunks
• 1 tsp grated ginger (optional for extra depth)

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Step-by-Step Method

1. Prepare the meat

Season the meat with salt and pepper, then mix in the egg and cornflour until each piece is well coated. Roll each chunk in extra cornflour for a light crispy finish.

2. Fry until golden

Heat enough oil in a wok or deep frying pan to cover the pieces. Fry the meat in small batches for 3–4 minutes until golden and cooked through. Remove and drain on kitchen paper.

3. Make the sauce

In a small saucepan, combine ketchup, vinegar, soy sauce, sugar, pineapple juice, and sesame oil. Bring to a simmer, then stir in the cornflour slurry to thicken slightly.

4. Stir-fry the vegetables

In a clean wok, heat a little oil over high heat. Add peppers and onion, stir-frying for 1–2 minutes. Toss in pineapple chunks and grated ginger if using.

5. Combine and serve

Return the fried meat to the wok, pour over the sauce, and toss until everything is coated. Serve immediately with steamed jasmine rice or fried rice.

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Tips for the Perfect Sweet and Sour Hong Kong Style

1. Double fry for extra crispness – If you like your meat ultra-crispy, fry once at a medium heat, drain, then fry again at a higher temperature just before adding the sauce.
2. Don’t overcook the vegetables – The crunch is key to authenticity.
3. Balance the sauce – Adjust sugar or vinegar to taste before adding to the stir-fry.
4. Use a wok for flavour – A hot wok gives a subtle smoky "wok hei" taste that can’t be replicated in a regular pan.

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Serving Suggestions

• With Egg Fried Rice – The savoury, fluffy rice soaks up the sauce beautifully.
• Alongside Spring Rolls – For a complete takeaway-style feast.
• As Part of a Dim Sum Spread – Offer smaller portions alongside dumplings, buns, and soups.

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Why Make It at Home?

While a takeaway is convenient, making sweet and sour Hong Kong style at home means:

• You control the sweetness and saltiness.
• No artificial colours or MSG unless you choose to add them.
• Fresher vegetables and higher quality meat.
• The satisfaction of recreating your favourite dish from scratch.

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Nutrition (per serving)

Approximate values:

• Calories: 410 kcal
• Protein: 25g
• Carbohydrates: 45g
• Fat: 14g

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FAQs About Sweet and Sour Hong Kong Style

1. Can I use chicken instead of pork?
Absolutely. Chicken breast or thigh works beautifully in this recipe.

2. How do I make the sauce less sweet?
Reduce the sugar and add a little more vinegar for a tangier result.

3. Can I make it vegetarian?
Yes, swap the meat for tofu or tempura vegetables and use vegetarian oyster sauce.

4. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan until hot.

5. Can I freeze it?
It’s best eaten fresh, but you can freeze the cooked meat and sauce separately for up to 1 month.

The Woks of Life has an extensive library of Chinese Takeout Recipes perfect for recreating restaurant classics at home.