Hong Kong-Style Sweet and Sour Chicken

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


If you love Chinese food, then this is Hong Kong-style sweet and sour chicken is definitely the recipe for you. Master this dish with the use of a wok pan!



  • 60ml (4 tbsp) tomato sauce
  • 45ml (3 tbsp) white vinegar
  • 60ml (4 tbsp) sugar
  • 150ml (¼ pt) chicken stock
  • 10ml (2 tsp) corn flour
  • 600g (1½lbs) chicken breasts, sliced into strips
  • 2 eggs, whisked
  • 90g (3oz) cornflour
  • Salt and pepper, for seasoning
  • Oil, for frying
  • 30ml (2 tbsp) vegetable oil
  • ½ pineapple, peeled, stalk removed and cut into bite-sized pieces
  • 1 large onion, peeled and cut into bite-sized pieces
  • 1 red pepper, washed, peeled and cut into bite-sized pieces
  • 1 green pepper, washed, peeled and cut into bite-sized pieces


  1. First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
  2. Heat the oil in the wok on a high heat.
  3. Dip the chicken pieces in the egg then dredge in the cornflour.
  4. Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
  5. Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
  6. Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.
  7. Serve immediately with steamed rice.


  • You can use prawns or pork instead of chicken in this recipe.
  • Category: Main
  • Cuisine: Chinese


  • Serving Size: 1 serving
  • Calories: 587
  • Sugar: 19.1 g
  • Sodium: 367 mg
  • Fat: 24.8 g
  • Saturated Fat: 5.7 g
  • Carbohydrates: 41.5 g
  • Fiber: 4 g
  • Protein: 49.2 g
  • Cholesterol: 215 mg