Monday, 13 April 2015

Recipe: Sweet and Sour Pork/Chicken Hong Kong Style

Sweet and Sour Chicken/Pork
Hong Kong Style


  • 250g Chicken Breast or Pork Loin - cut into bite size pieces
  • 1 Bell Pepper - red, yellow or green. Or a few pieces each, cut into cube. 
  • 1 small Onion - cut into cube
  • 1 teaspoon finely chopped Ginger
  • 1 teaspoon finely chopped Garlic
  • 1 small can Pineapple chunks
  • 3 tbsp Tomatoes ketchup
  • 3 tbsp Vinegar
  • 3 tbsp Sugar
  • Half cup Cornflour
  • 1 Egg
  • pinch Salt
  • pinch Pepper
  • 1/2 tsp Sesame oil
  • Oil for frying
  1. Marinade the chicken breast with the egg, salt, pepper, sesame oil and 1 tsp cornflour. 
  2. Add half cup cornflour in a large bowl, coat the chicken well with the flour. Fry chicken cube in hot oil 180*c until golden brown, about 2 mins.
  3. For the sauce... Warm up a clean wok with a little oil, stir fry ginger, garlic for few seconds, add the onion, bell pepper, turn on the heat and stir fry a few more seconds before adding pineapple and its juice, vinegar, sugar, tomato ketchup and a pinch of salt, bring to boil, taste for seasoning, add more sugar if need. To thicken the sauce, turn heat to low, stir in a tbsp cornflour mix with a little water. 
  4. Fry chicken once more before stir in with the sauce, mix well in the work and serve hot. Serve 2-4



  1. I love sweet and sour, but can't eat peppers. Hope you may have an alternative?

  2. You can use carrots, cucumber instead, Linda! Thanks again for your comment.

  3. Thank you for comment Joy!