Ingredients

300 g Chicken Breast

or thigh, boneless skinless, cut into small bite size pieces

0.5 Onion

cut in small dices

2 cloves Garlic

finely chopped

0.5 Red Bell Pepper

cut into small squares

0.5 Green Bell Pepper

cut into small squares

10 Pineapple Chunks

small chunks

1 tbsp Vegetable Oil

Or neutral flavour oil for stir fry

Oil For Deep Fry

1 cup Corn Starch

Add more if needed

1 Egg White

1 tbsp Light Soy Sauce

2 tsp Sugar

1 tsp Sesame Oil

0.25 tsp White Pepper

1 tsp Garlic Paste

or finely grated garlic

2 tbsp White Vinegar

or malt / rice vinegar

4 tbsp Brown Sugar

or honey/white sugar

0.5 cup Chicken Stock

Or water

3 tbsp Tomato Ketchup

2 tsp Tomato Puree

Tomato paste/concentrate

2 tbsp Pineapple Juice

Juice from pineapple tin or lemon juice

0.125 tsp Corn Starch

1 tsp Salt

Or salt to taste or 1 tbsp light soy sauce

Sweet and Sour Chicken Hong Kong Style

Khin's Kitchen (Khin)

Serves	Prep	Cook	Total	Shares
3	15 min	15 min	30 min	3

Classic Hong Kong style sweet and sour chicken recipe with crispy fried chicken and homemade sweet and tangy sauce. Easy to make at home with simple cupboard friendly ingredients.

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Bowl

Knife

Cutting board

Stove

Measuring spoons

Wire rack or paper towel

Wok or pan

Measuring cup

Deep fryer or pot

Tongs or slotted spoon

Instructions

First, cut the chicken into small bite size pieces. Marinate with sesame oil, light soy sauce, sugar, white pepper, and garlic paste 10 minutes. Mix all the sauce ingredients in a bowl and set it aside.

300 g Chicken Breast
or thigh, boneless skinless, cut into small bite size pieces
1 tbsp Light Soy Sauce
2 tsp Sugar
1 tsp Sesame Oil
0.25 tsp White Pepper
1 tsp Garlic Paste
or finely grated garlic

Break one egg white into the marinated chicken pieces and mix it well. Then dredge the chicken into the corn starch and separate each chicken pieces. Add more flour if needed. Toss the excess flour out before frying.

1 cup Corn Starch
Add more if needed
1 Egg White

Heat the vegetable oil into high heat for about 350° F. Add the coated chicken pieces and deep fry for 4-5 mins until crispy golden brown. Remove from oil and transfer to a paper towel or wire rack.

1 tbsp Vegetable Oil
Or neutral flavour oil for stir fry
Oil For Deep Fry

In a large wok or pan, drizzle 1 tablespoon of oil and stir fry the chopped garlic for few seconds. Then follow with the onion and bell pepper slices for 1 minute.

0.5 Onion
cut in small dices
2 cloves Garlic
finely chopped
0.5 Red Bell Pepper
cut into small squares
0.5 Green Bell Pepper
cut into small squares

Next, pour the sweet and sour sauce mixture in. Stir well until the sauce become thick and glossy, then add the pineapple chunks and the fried chicken pieces.

10 Pineapple Chunks
small chunks

Toss well to combine everything evenly for 1-2 minutes. Transfer to serving plate and serve immediately.

Serve with plain rice, egg fried rice or stir fry noodles.

Sweet and Sour Chicken Hong Kong Style

Khin's Kitchen (Khin)

Serves	Prep	Cook	Total	Shares
3	15 min	15 min	30 min	3

Classic Hong Kong style sweet and sour chicken recipe with crispy fried chicken and homemade sweet and tangy sauce. Easy to make at home with simple cupboard friendly ingredients.

main course

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Recommended Equipment

Bowl

Knife

Cutting board

Stove

Measuring spoons

Wire rack or paper towel

Wok or pan

Measuring cup

Deep fryer or pot

Tongs or slotted spoon

Ingredients

300 g Chicken Breast

or thigh, boneless skinless, cut into small bite size pieces

0.5 Onion

cut in small dices

2 cloves Garlic

finely chopped

0.5 Red Bell Pepper

cut into small squares

0.5 Green Bell Pepper

cut into small squares

10 Pineapple Chunks

small chunks

1 tbsp Vegetable Oil

Or neutral flavour oil for stir fry

Oil For Deep Fry

1 cup Corn Starch

Add more if needed

1 Egg White

1 tbsp Light Soy Sauce

2 tsp Sugar

1 tsp Sesame Oil

0.25 tsp White Pepper

1 tsp Garlic Paste

or finely grated garlic

2 tbsp White Vinegar

or malt / rice vinegar

4 tbsp Brown Sugar

or honey/white sugar

0.5 cup Chicken Stock

Or water

3 tbsp Tomato Ketchup

2 tsp Tomato Puree

Tomato paste/concentrate

2 tbsp Pineapple Juice

Juice from pineapple tin or lemon juice

0.125 tsp Corn Starch

1 tsp Salt

Or salt to taste or 1 tbsp light soy sauce

Instructions

300 g Chicken Breast
or thigh, boneless skinless, cut into small bite size pieces
1 tbsp Light Soy Sauce
2 tsp Sugar
1 tsp Sesame Oil
0.25 tsp White Pepper
1 tsp Garlic Paste
or finely grated garlic

1 cup Corn Starch
Add more if needed
1 Egg White

Heat the vegetable oil into high heat for about 350° F. Add the coated chicken pieces and deep fry for 4-5 mins until crispy golden brown. Remove from oil and transfer to a paper towel or wire rack.

1 tbsp Vegetable Oil
Or neutral flavour oil for stir fry
Oil For Deep Fry

In a large wok or pan, drizzle 1 tablespoon of oil and stir fry the chopped garlic for few seconds. Then follow with the onion and bell pepper slices for 1 minute.

0.5 Onion
cut in small dices
2 cloves Garlic
finely chopped
0.5 Red Bell Pepper
cut into small squares
0.5 Green Bell Pepper
cut into small squares

Next, pour the sweet and sour sauce mixture in. Stir well until the sauce become thick and glossy, then add the pineapple chunks and the fried chicken pieces.

10 Pineapple Chunks
small chunks

Toss well to combine everything evenly for 1-2 minutes. Transfer to serving plate and serve immediately.

Serve with plain rice, egg fried rice or stir fry noodles.