Sweet & Sour Chicken Hong Kong Style

Name: Sweet & Sour Chicken Hong Kong Style
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese, Asian
Ingredients: • 500g boneless chicken thighs or breasts, cut into bite-sized pieces; • 1 egg; 125g cornflour; • 125g plain flour; • 1 tsp baking powder; • 1 tsp garlic powder; • 1 tsp salt; • ½ tsp black pepper; • Oil for deep frying; 240ml juice (orange and/or pineapple); 60ml rice wine vinegar; • 60ml ketchup; • 50g sugar; • 15ml soy sauce; 15ml Shaoxing wine; 15g cornflour mixed with 30ml water (slurry); • 1 red bell pepper, diced; • 1 green bell pepper, diced; • 1 onion, diced; • 240g pineapple chunks (fresh or canned); • 2-3 spring onions, chopped for garnish

8 steps

Prep:30minCook:30min

Sweet and Sour Chicken Hong Kong Style is a tantalising dish featuring crispy chicken pieces tossed in a vibrant, tangy sauce enriched with pineapple, orange juice, and Shaoxing wine. Bursting with colour and flavour, this dish combines tender chicken and fresh vegetables, all perfectly balanced between sweetness and acidity. Serve it over fluffy steamed rice for an irresistible meal that captures the essence of your favourite Chinese takeaway, making it a delightful crowd-pleaser for any occasion!

Updated at: Mon, 14 Oct 2024 10:08:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories896.6 kcal (45%)

Total Fat45.7 g (65%)

Carbs91.4 g (35%)

Sugars30.5 g (34%)

Protein29.7 g (59%)

Sodium1267.1 mg (63%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Marinate the Chicken: In a bowl, whisk the egg and add the chicken pieces. Mix well and let it marinate for about 15-30 minutes.

Step 2

Coat the Chicken: In another bowl, combine the cornflour, plain flour, baking powder, garlic powder, salt, and black pepper. Dredge the marinated chicken pieces in the flour mixture, ensuring they are well-coated.

Step 3

Deep Fry the Chicken: Heat oil in a deep frying pan or wok over medium-high heat. Once hot, carefully add the coated chicken in batches and fry until golden brown and crispy (about 4-5 minutes). Remove and drain on kitchen paper. Alternatively, use the air fryer at 200°C for 12-15 minutes.

Step 4

In a saucepan, combine the pineapple juice, orange juice, white rice wine vinegar, ketchup, sugar, soy sauce, and Shaoxing wine. Bring to a gentle boil over medium heat.

Step 5

Once boiling, add the cornflour slurry and stir until the sauce thickens. Remove from heat and set aside.

Step 6

In a separate large pan or wok, add a splash of oil over medium-high heat. Stir-fry the onion, red and green bell peppers, and pineapple chunks for about 3-4 minutes until slightly tender.

Step 7

Add the crispy chicken to the stir-fried vegetables, then pour the sweet and sour sauce over the top. Toss everything together gently until well coated and heated through.

Step 8

Transfer to a serving dish and garnish with chopped spring onions. Serve hot with steamed rice or fried rice.