This Hong Kong style sweet and sour chicken is a colorful, tangy, and sweet explosion of flavors that perfectly blends crispy chicken, juicy pineapple, and crunchy bell peppers.
If you’re in the mood for a delicious Chinese recipe that’s as fun to make as it is to eat, you’ve got to try my Hong Kong Style Sweet and Sour Chicken.
By using cooked popcorn chicken, we cut down on prep and cooking time, making this delicious meal a quick and easy option for busy weeknights or relaxed weekend dinners.
Whether you’re cooking for yourself, your family, or your friends, everyone always loves this chicken!
I’m a big fan of Chinese restaurants, but I don’t always want to pay for it, haha! Recipes like this Hong Kong-style chicken are my solution.
For me, things are always better homemade, and Chinese food is no exception.
Make sure you save the recipe card. I guarantee your friends and family will ask for this recipe again and again.
Let’s get cooking. Every piece of chicken in this Hong Kong style sweet and sour chicken is full of flavor that will keep you coming back for more!
Some of our other favorite chicken recipes we have on our site include: Easy Sheet Pan Chicken Quesadilla Recipe, Easy Sticky Asian Lemon Chicken Recipe, and Crispy Fried Hot Honey Chicken Recipe.
WHY THIS RECIPE WORKS:
- Effortless and Quick: Using precooked popcorn chicken means less time cooking and more time enjoying.
- Bursting with Flavor: The perfect blend of sweet and sour sauce with the added freshness of pineapple and vegetables creates a mouthwatering meal. It’s all about that sticky sauce.
- Adaptable: Easily adjust the ingredients to make the dish sweeter, sourer, or spicier to your taste.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Vegetable oil
- Green pepper
- Red bell pepper
- Sweet onion
- Water
- Pineapple juice
- White vinegar
- Granulated sugar
- Ketchup
- Salt
- Cornstarch
- Cooked popcorn chicken
- Pineapple chunks
HOW TO MAKE HONG KONG STYLE SWEET AND SOUR CHICKEN:
- Prepare the popcorn chicken in the oven per the directions on the back of the packaging and set aside.
- In a large wok or skillet over medium heat, add the oil.
- Once hot, add the green bell pepper, red bell pepper, and diced onion. Stir fry until slightly charred and beginning to soften, 5-8 minutes, stirring occasionally.
- Add ⅓ cup water, a third cup of pineapple juice, vinegar, sugar, ketchup, and salt to the skillet, stir well to combine, and bring to a simmer.
- In a small bowl, stir together the remaining 1 tablespoon of water with the cornstarch.
- Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly until thickened.
- Immediately add the chicken and toss in the sauce until the chicken is coated and warmed through; serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT DEFINES HONG KONG STYLE?
The unique addition of fresh pineapple chunks and an assortment of colorful vegetables distinguishes it from other styles, offering a perfect balance of sweet and sour flavors.
WHAT’S THE BEST CHICKEN TO USE?
While precooked popcorn chicken offers convenience, you can also opt for chicken breast or chicken thighs cut into bite-size pieces.
CAN I PREPARE MY OWN CHICKEN?
Absolutely! Whether you choose to deep fry or bake your chicken pieces, both methods will result in deliciously crispy chicken ready to be coated in the tangy chicken marinade sauce.
If you don’t want to use premade popcorn chicken, make your own alternative with lightly fried chicken:
- Season bite-sized pieces of chicken with garlic powder, onion powder, salt, and pepper to taste.
- Toss in cornstarch until well coated.
- Fry in ½ inch oil in a deep skillet over medium heat until lightly browned and an internal temperature reaches 165°F.
- Drain on paper towels and fry the remaining chicken; proceed with the recipe as written.
ANY ADDITIONS?
Yeah! Go crazy with it! If you think a flavor or texture would go well with this dish, feel free.
- Sliced red onion for an extra layer of flavor
- Freshly ground black pepper or white pepper to spice things up
- A couple of seconds in the wok with some ginger for a zesty kick
- Crunchy cashews or peanuts for a nutty texture
- Red pepper flakes or a splash of hot sauce like sriracha for heat lovers
- Chopped spring onions or cilantro for a fresh garnish
- A hint of sesame oil for an aromatic finish
- Diced mango for a tropical twist
- Slices of cucumber for a refreshing crunch
- Add a garnish of sesame seeds
ANY SUBSTITUTIONS?
I’ve got a list here that should get you started. Let me know in the comments how it goes.
- Light soy sauce instead of salt for an umami boost
- Brown sugar can replace granulated sugar for a deeper sweetness
- Rice vinegar or apple cider vinegar as alternatives to white vinegar for the sauce
- Air fryer chicken for a healthier, less oily chicken base
- Lemon or lime juice for a citrusy variation of the sour component
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days.
To reheat, do so in the microwave or skillet with a splash of water to loosen the sauce up.
Freezer: Freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
DANA’S TIPS AND TRICKS:
- Fry vegetables on medium-high heat to keep them crisp.
- For an extra crispy coating, double-fry the popcorn chicken or your homemade chicken pieces; see the tips above on that.
- Stir the sauce ingredients together in a small saucepan before adding to the chicken and vegetables for even distribution.
- Use a wooden chopstick to test the temperature of the oil for deep frying – it should bubble around the stick.
- Serve your sweet and sour chicken over a bed of fluffy rice or alongside crunchy stir-fried noodles for a complete meal.
Our Hong Kong Style Sweet and Sour Chicken brings the vibrant flavors of Hong Kong straight to your kitchen.
This dish, with its perfect balance of sweet, sour, and savory elements, is sure to become a regular on your dinner menu.
Whether you stick to the classic recipe or get creative with your own variations, one thing is for sure – every bite will be a delicious journey.
If you like this recipe, you might also like:
If you’ve tried this HONG KONG STYLE SWEET AND SOUR CHICKEN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Hong Kong Style Sweet and Sour Chicken
Ingredients
- 1 & 1/2 pounds cooked popcorn chicken
- 1 tablespoon vegetable oil
- 1 green bell pepper large dice
- 1 red bell pepper large dice
- 1 cup large dice sweet onion
- 1/3 cup + 1 tablespoon water divided use
- 1/3 cup pineapple juice
- 1/3 cup white vinegar
- 2/3 cup granulated sugar
- 2 & 1/2 tablespoons ketchup
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 cup pineapple chunks drained
Instructions
- Prepare the popcorn chicken in the oven per the directions on the back of the packaging and set aside.1 & 1/2 pounds cooked popcorn chicken
- In a large wok or skillet over medium heat, add the oil.1 tablespoon vegetable oil
- Once hot, add the green bell pepper, red bell pepper, and diced onion. Stir fry until slightly charred and beginning to soften, 5-8 minutes, stirring occasionally.1 green bell pepper, 1 red bell pepper, 1 cup large dice sweet onion
- Add ⅓ cup water, a third cup of pineapple juice, vinegar, sugar, ketchup, and salt to the skillet, stir well to combine, and bring to a simmer.1/3 cup + 1 tablespoon water, 1/3 cup pineapple juice, 1/3 cup white vinegar, 2/3 cup granulated sugar, 2 & 1/2 tablespoons ketchup, ½ teaspoon salt
- In a small bowl, stir together the remaining 1 tablespoon of water with the cornstarch.1 tablespoon cornstarch
- Once at a simmer, slowly stream in the cornstarch slurry while whisking constantly until thickened.
- Immediately add the chicken and pineapple chunks, toss in the sauce until the chicken is coated and warmed through; serve immediately.1 cup pineapple chunks
Notes
- Fry vegetables on medium-high heat to keep them crisp.
- For an extra crispy coating, double-fry the popcorn chicken or your homemade chicken pieces; see the tips above on that.
- Stir the sauce ingredients together in a small saucepan before adding to the chicken and vegetables for even distribution.
- Use a wooden chopstick to test the temperature of the oil for deep frying – it should bubble around the stick.
- Serve your sweet and sour chicken over a bed of fluffy rice or alongside crunchy stir-fried noodles for a complete meal.
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