That being said, chicken breast also works really well for this recipe, because it's only deep fried for about 3 minutes, there will be no risk of it becoming dry. Chicken - For this sweet and sour chicken recipe, I like to use dark meat.Ingredients & Substitutions for Sweet and Sour Chicken I made the batter for the chicken version a bit lighter with fewer aromatics so that you can actually taste the chicken better so it feels a bit lighter as well. If you're wondering what is the major difference between my Hong Kong style sweet and sour chicken and my sweet and sour pork, the main difference is the batter. Other than that, there isn't much of a difference between the two - both are delicious! If you prefer your sweet and sour chicken more on the sweeter side, you can add 1-2 additional tablespoons of sugar to the sauce during the cooking process. Hong Kong Style sweet and sour chicken sauce is usually less sweet and has more of a balance of sweet and sour flavors, whereas the American Chinese version is a touch on the sweeter side. The main difference between Hong Kong style sweet and sour chicken (aka Cantonese sweet and sour chicken) and the ones you get at most American Chinese takeout restaurants is the sauce. What is Hong Kong Style Sweet and Sour Chicken? If you're looking for a crispy easy Chinese sweet and sour chicken recipe with the perfect balance of sweet to sour, without the soggy batter then you're at the right place! Let's get started. If you're looking for something similar to this recipe but made with pork instead, I also got you covered with my Cantonese Style Sweet and Sour Pork recipe, but if you're just interested in the sauce, I use my tried and true Chinese Sweet and Sour sauce for these recipes which is made from scratch and doesn't contain any ketchup. I definitely do not have a shortage of crispy takeout recipes either, so if you're looking for something different like Hakka Chilli Chicken, Chicken Manchurian, Korean Popcorn Turkey, or the popular Crispy Beef, I got you covered! There's something very satisfying about crispy battered meat tossed in a sweet and sticky sauce. Tips for Making Crispy Sweet and Sour Chickenĭeep-fried foods are definitely my favorite thing in the world to eat.Ingredients & Substitutions for Sweet and Sour Chicken.What is Hong Kong Style Sweet and Sour Chicken?.Sprinkle with sliced spring onions and serve hot.Classic Chinese sweet and sour chicken (Hong Kong Style) is made with pineapple, peppers, onions, and crispy chicken, tossed in a sweet and sour sauce with the perfect balance of tanginess to sweetness. Stir in the cornflour and pineapple solution mixture and cook for 30–60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Cook for 4–5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
Stir-fry for four minutes until very lightly coloured on all sides.Īdd the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Coat the chicken in the cornflour and add to the pan. Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Cut each chicken breast into seven to nine even pieces (depending on size). Cut the pineapple into thick slices and set aside. Quarter lengthways and remove the tough central core. Put the pineapple on a board and cut off the skin.
Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth.
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