Sweet & Sour Chicken HK Style

Mei Willoughby

Mei's homemade Sweet & Sour with Pineapple Sweet & Sour Chicken HK Style

Serves 2

Crispy fried chicken pieces and sweet & sour sauce I dare to say it’s the most well-known and loved Chinese dish ever. Hence there are many versions of it. My childhood’s favourite no doubt is Hong Kong restaurant style.



  • 6 chicken thighs cut in chunks
  • 1 small green pepper cut in squares
  • 1 small onion cut in squares
  • 100g fresh pineapple chunks (optional)
  • 3 tbsp Mei’s Sweet & Sour with Pineapple sauce


  • Marinade chicken pieces with 1 tbsp soy sauce, 1 tsp corn starch, sprinkle of salt and ground white pepper. Allow to stand for 30 minutes.
  • Ready-to-use Egg flour batter (optional)


pre-heat oven at 180°C for keeping food warm
  • Take a deep pan, heat up 1 cup of cooking oil in medium heat for frying chicken pieces.
  • To check if the oil is hot enough, drop a little droplet of batter into the oil if it turns crispy nicely in seconds, that means ready.
  • Dip the marinated chicken pieces in the flour batter and fry them 3 pieces at the time until brown and cooked through then set aside and continue to cook the rest.
  • Once chicken pieces are cooked, pour hot oil into a heat proof container.
  • Cook the chopped vegetables with the oil that remains in the pan for a minute in medium heat, add 3 tbsp of Mei’s Sweet & Sour with Pineapple sauce, add 2-3 tbsp water to bulk up the sauce.
  • When the sauce is glossy, add the fried chicken pieces into sauce and coat them evenly and turn off the heat.
  • Serve on egg fried rice, or crispy fried noodles .
Other sauces you might like to try on this recipe: Mei’s Sweet Chilli Chutney, Mei’s Black Beans Sauce, Mei’s Smoked Paprika Chilli Sauce.


Mei's homemade Sweet & Sour Chicken Hong Kong Style Recipe Card          Mei's homemade Sweet & Sour with Pineapple Hong Kong Style

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