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Sweet and Sour Chicken Hong Kong Style

This is the King of sweet and sour dishes and my personal favourite, I think sweet and sour chicken balls are overrated but that's just me, don't get me wrong I do love them, but I'd pick this every time, well I say this, I'd have it in pork not chicken, I just think the sour cuts through the fat of the pork nicely, but again personal opinion there.

Useful equipment:

Digital amazon ecookbook:

Sauce pan we use -

Deep fat fryer -

Kitchen Towel -

Spider sieve -

Small clever -

Chopping board -

Mixing bowls -

Measuring spoons -

Temperature probe -


Chicken Batter

1 chopped chicken breast

1/3 tsp salt

1/4 tsp white pepper

1 egg white

Veg oil for deep frying


1/3 chopped onion

1/3 chopped green pepper

1/3 sliced carrot

Handful of pineapple

120ml water

30ml orange squash

20ml white distilled vinegar

4 tsp sugar

3 tbsp ketchup

1/3 tsp salt

2 tbsp veg oil


  1. Place you potato starch into a small baking try with 1/3 tsp salt, 1/4 tsp MSG and a 1/4 tsp of white pepper, combine.

  2. Add 1 tbsp spoon of this mix to your chicken chunks and coat.

  3. When coated add your eg white and make sure it covers all the sides of the chicken chunks.

  4. Then places your chicken into the tray with the mix and coat.

  5. When they look coated, pick up each piece and gently squeeze them, this helps the batter to hold and give a nicer texture when cooked.

  6. Now heat a pot with enough veg oil to deep fry in to 180c, and cook until crispy on the outside and piping hot, over 80c in the middle.

  7. Place them on some kitchen roll to drain.

  8. Now place 2 tbsp of veg oil into a wok on a high heat, when the oil is hot, place your onions in for cook for 10 seconds.

  9. Now add your pineapple, salt and MSG, cook until the pineapples start to caramelise the add your pepper and carrots.

  10. When the peppers start to catch add you water, orange squash, white vinegar, sugar and ketchup (food colouring goes in here too if you want to add it, but its just for colour).

  11. Bring to the boil for 1 minute then thicken with potato starch slurry.

  12. Its now ready to serve.

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