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Sweet and Sour Chicken Hong Kong Style

Sweet and sour chicken Hong Kong style with crispy chicken bites and a glossy sweet-tangy sauce. Fry the chicken until golden, then toss with pineapple and bell peppers for authentic takeout-style flavor and texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken breast
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1 tsp salt
  • 0.5 tsp black pepper
  • vegetable oil for frying
Vegetables
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 onion medium, chopped
  • 1 cup pineapple chunks
Sweet and Sour Sauce
  • 0.5 cup ketchup
  • 0.33 cup rice vinegar
  • 0.33 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 0.5 cup water
Garnish
  • sliced green onions
  • sesame seeds

Equipment

  • 1 deep skillet
  • 1 skillet

Method
 

Prepare and bread the chicken
  1. Season the chicken with salt and black pepper.
  2. Dip the chicken pieces into beaten eggs.
  3. Coat the chicken pieces with all-purpose flour, pressing lightly so the coating adheres.
Fry until crispy
  1. Heat vegetable oil in a deep skillet to 350°F.
  2. Fry the chicken until golden and crispy, about 3 to 5 minutes, then remove and drain on paper towels.
Make the sweet and sour sauce
  1. In a separate skillet, sauté the onions and red and green bell peppers for 3 minutes.
  2. Add the pineapple chunks and cook for 1 to 2 minutes.
  3. Whisk ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water until smooth.
  4. Pour the sauce into the skillet and cook for 2 to 4 minutes until thick and glossy, stirring as it simmers.
Combine and finish
  1. Add the crispy chicken to the skillet.
  2. Toss until the chicken is evenly coated with the thick glossy sauce, about 1 to 2 minutes.
  3. Garnish with sliced green onions and sesame seeds.
  4. Serve immediately over steamed rice.

Notes

For the crispiest coating, fry in small batches so the oil stays near 350°F and the chicken doesn’t steam. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot oven or air fryer to regain some crunch (not freeze-friendly, sauce texture may change). For a lower-sugar option, use a reduced-sugar ketchup and keep the vinegar amount the same for a closer tang-to-sweet balance.