Go Back
Authentic sweet and sour Hong Kong style chicken served in a blue bowl with chunks of pineapple, red and orange bell peppers, and onions in a glossy sauce, accompanied by bowls of steamed rice.

Sweet and Sour Hong Kong Style

Crisp-fried meat tossed through a glossy, tangy-sweet sauce with pineapple and crunchy peppers - the authentic Hong Kong takeaway classic made at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g 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
  • 4 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp light soy sauce
  • 2 tbsp brown sugar
  • 150 ml pineapple juice
  • 1 tsp sesame oil
  • 1 tbsp cornflour mixed with 2 tbsp water
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small onion cut into chunks
  • 150 g pineapple chunks
  • 1 tsp grated ginger optional

Method
 

  1. 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. 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. In a small saucepan, combine the ketchup, vinegar, soy sauce, sugar, pineapple juice and sesame oil. Bring to a simmer, then stir in the cornflour slurry to thicken slightly.
  4. In a clean wok, stir-fry the bell peppers, onion and pineapple chunks (and ginger, if using) over high heat for 2-3 minutes, until just softened but still crunchy.
  5. Add the fried meat back into the wok with the vegetables, pour over the sauce, and toss until everything is coated. Serve immediately with steamed jasmine rice or fried rice.