Sweet and sour chicken doesn’t have to be a greasy takeout disappointment. This homemade version delivers that perfect crispy coating and tangy-sweet sauce you’re craving, all ready in just 25 minutes.
The secret lies in a proper three-step breading technique and a sauce made from simple ingredients you probably already have in your pantry.
Why You’re Gonna Keep Coming Back to This One
That crispy chicken is doing the most
We’re not just talking golden — this chicken is crackly, seasoned all the way through, and stays crisp even after it meets the sauce. You get crunch, tenderness, and full-on flavor in every bite.
The sauce actually tastes like something
Not cloying, not weirdly red — this sauce is tangy, a little smoky, just sweet enough, and spiked with pineapple juice and brown sugar. It’s the kind of sauce you’ll be licking off your spoon and wondering why you ever settled for the jarred stuff.
It’s a pantry hero
Got ketchup, vinegar, sugar, and canned pineapple? Then you’re halfway there. No specialty trips, no fancy ingredients — just solid staples doing the heavy lifting.
Takeout timing, homemade satisfaction
From prep to plate in under 30 minutes. That’s faster than delivery, and about 100 times more rewarding. Plus, your kitchen will smell amazing.
Easy to customize, hard to mess up
Fry it, bake it, swap the chicken for tofu or pork — the recipe’s super forgiving. Once you’ve made it once, you’ll start customizing it like a pro.
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Ingredients
- For the Crispy Chicken:
5 tbsp vegetable oil – High smoke point oil essential for achieving that golden, crispy exterior without burning
2 eggs, lightly beaten – Creates the binding layer that helps the flour coating stick perfectly to each piece
3 tbsp cornflour (cornstarch) – The first coating layer that helps the egg wash adhere better and adds extra crispiness
90g (3/4 cup) plain flour – Forms the main coating that creates that satisfying crunch when fried
1/2 tsp salt – Enhances the natural flavours of the chicken and balances the sweetness of the sauce
1/2 tsp pepper – Adds a subtle heat that complements the sweet and sour flavours
1/2 tsp garlic salt – Provides aromatic depth and savoury notes to the coating
2 tsp paprika – Gives the coating a beautiful golden colour and mild smoky flavour
3 skinless chicken breast fillets – Cut into bite-sized chunks for even cooking and perfect sauce distribution
- For the Sweet u0026 Sour Sauce:
1 tbsp vegetable oil – Used for sautéing the vegetables until perfectly tender
1 large onion, chunked – Adds sweetness and texture contrast to the sauce
1 red pepper, 1-inch pieces – Provides crunch, colour, and mild sweetness
1 green pepper, 1-inch pieces – Adds freshness and balances the red pepper’s sweetness
2 garlic cloves, minced – Essential aromatics that form the flavour base of the sauce
150ml (2/3 cup) tomato ketchup – The primary base that gives the sauce its signature tang and colour
2 tbsp vinegar – Provides the crucial sour element that balances the sweetness
6 tbsp organic brown sugar – Creates the sweet component with complex molasses notes
475g canned pineapple chunks in juice – Adds tropical sweetness and natural enzymes that tenderise the chicken
- To Serve:
Egg fried rice or boiled rice – The perfect neutral base to soak up the delicious sauce
1 tsp sesame seeds – Final garnish that adds nutty flavour and visual appeal
Equipment Needed
- Wok or large frying pan (12-inch minimum): Essential for achieving the high heat needed to create that crispy golden coating.
- Large frying pan or skillet: Separate pan for making the sauce while the chicken cooks.
- Three shallow bowls: Critical for the proper breading station setup.
- Sharp knife and cutting board: For chopping chicken into uniform bite-sized pieces and preparing all the vegetables to the right size.
- Kitchen towels or paper towels: Lined plates or trays for draining excess oil from the crispy chicken.
- Wooden spoon or heat-resistant spatula: For stirring the sauce and gently tossing the chicken without breaking the coating.
- Measuring cups and spoons: Accurate measurements ensure the sauce balance is perfect every time you make this recipe.
- Tongs or slotted spoon: For safely turning chicken pieces in hot oil and transferring them without breaking the crispy coating.
Step-by-Step Instructions
Directions
- Heat 5 tablespoons of vegetable oil in a wok or large frying pan until very hot and shimmering
- Set up your breading station with three shallow bowls: beaten eggs in one, cornflour in another, and the flour mixture (flour, salt, pepper, garlic salt, and paprika) in the third.
- Take each chicken chunk and coat it first in cornflour, ensuring complete coverage.
- Dip the floured chicken into the beaten egg, making sure every surface is covered with egg wash.
- Roll the egg-coated chicken in the seasoned flour mixture until completely coated.
- Repeat this process for all chicken pieces.
- Carefully place the coated chicken into the hot oil and cook on high heat for 6-7 minutes.
- Turn the pieces two or three times during cooking until they’re golden brown and crispy.
- Check that the chicken is fully cooked by cutting into the thickest piece – juices should run clear.
- Remove the chicken from the oil and place it on a plate lined with kitchen towels to drain excess oil.
- Making the Sweet u0026 Sour Sauce:
- While the chicken cooks, heat 1 tablespoon of oil in a large frying pan over medium-high heat
- Add the chunked onion and both peppers to the pan
- Cook for 3 minutes, stirring occasionally, until the onions become translucent
- Add the minced garlic and ginger, cooking for another minute until fragrant
- Pour in the tomato ketchup, malt vinegar, and dark brown sugar
- Add the entire can of pineapple chunks, including all the juice
- Stir everything together and bring the mixture to a boil
- Reduce the heat and let the sauce bubble gently for 3-5 minutes, stirring occasionally
- The sauce is ready when it has thickened slightly and coats the back of a spoon
- Final Assembly:
- Add the crispy chicken pieces to the pan with the finished sauce
- Gently toss everything together until each piece is well coated
- Serve immediately over rice and sprinkle with sesame seeds
Nutritional Advantages
This homemade version offers significant health benefits compared to restaurant alternatives. The chicken provides high-quality lean protein essential for muscle maintenance and satiety. Bell peppers contribute vitamin C, which supports immune function and helps with iron absorption from other ingredients.
Pineapple contains bromelain, a natural enzyme that aids digestion and has anti-inflammatory properties.
The fresh ginger and garlic provide antioxidants and have natural antibacterial properties. By controlling the oil and sugar content at home, you’re avoiding the excessive sodium and artificial additives commonly found in takeout versions.
Meal Prep Benefits
This dish stores beautifully in the refrigerator for up to three days, making it perfect for meal prep. The flavours actually improve overnight as the sauce penetrates the chicken. When reheating, use a skillet over medium heat rather than the microwave to maintain the crispy texture.
You can prepare the sauce components up to two days in advance and store them separately. The chicken can be breaded and kept in the refrigerator for several hours before cooking, making dinner preparation incredibly efficient.
FAQS
1. What’s special about Hong Kong Style Sweet & Sour Chicken?
It’s super crispy and has a bright, tangy-sweet sauce that’s not too heavy—made with vinegar, pineapple, and a bit of soy.
2. Can I use chicken breast instead of thighs?
Yes! Just be careful not to overcook it—breast can dry out faster than thighs.
3. How do I keep the chicken crispy with the sauce?
You can add the sauce right before serving or pour it over instead of mixing—this keeps the coating crunchy.
Hong Kong Style Sweet & Sour Chicken
Course: Dinner, MainCuisine: Chinese, Asian4
servings10
minutes15
minutes25
minutesIngredients
- For the Chicken:
5 tbsp vegetable oil
2 eggs, lightly beaten
3 tbsp cornflour (cornstarch)
90g (3/4 cup) plain flour (all-purpose flour)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 tsp paprika
3 skinless chicken breast fillets, chopped into bite-size chunks
- For the Sauce:
1 tbsp vegetable oil
1 large onion, peeled and chopped into large chunks
1 red pepper, chopped into 1-inch pieces
1 green pepper, chopped into 1-inch pieces
2 cloves garlic, peeled and chopped/crushed
1 tsp minced ginger
150ml (2/3 cup) tomato ketchup
2 tbsp vinegar
6 tbsp organic dark brown sugar
475g (17 oz) canned pineapple chunks in juice
- To Serve:
Egg fried rice or boiled rice
1 tsp sesame seeds
Directions
- Heat the oil in a wok or large frying pan until very hot
- Place the egg in one shallow bowl and the cornflour in another shallow bowl
- Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together
- Dredge the chicken in the cornflour, then dip it in the egg, and finally dredge it in the seasoned flour
- Add to the wok and cook on high heat for 6-7 minutes, turning two or three times during cooking, until well browned
- Check the chicken is cooked and remove from the pan, place in a bowl lined with kitchen towels
- Add the oil to a large frying pan, heat on medium-to-high heat and add the onions and peppers
- Cook for 3 minutes, stirring occasionally, until the onions start to go translucent
- Add the garlic and ginger and cook for another minute
- Add the tomato ketchup, vinegar, dark brown sugar, and tinned pineapple with juice and stir
- Bring to the boil, then turn down the heat and let it bubble for 3-5 minutes until slightly thickened
- Transfer the cooked crispy chicken to the pan with the sauce and gently toss to coat
- Serve with boiled or fried rice and a sprinkling of sesame seeds
