Hong Kong Style Sweet & Sour Chicken

A really popular takeaway dish that’s easy to make.
We never get a consistent sweet and sour from the various takeaway places we tried. So after I found the recipe, it’s only a matter of when to make it.

One of my children’s favourite dishes, this one is easy to make and with few ingredients. No wonder it’s a staple in Asian takeaways!


  • Chicken breasts or thighs filets
  • salt and pepper
  • 1/2 cup cornflour (add more if necessary)
  • 2 medium eggs, beaten & seasoned (add more if necessary)
  • vegetable oil for deep frying
  • 1 bell pepper, cut into 2cm squares
  • 1 medium carrot, thinly sliced diagonally
  • 1 garlic, finely chopped
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/2 cup sugar


  1. Put your vegetable oil in a pan over medium for deep frying.
  2. Cut chicken into bite size pieces then season with salt and pepper
  3. Coat chicken pieces individually with cornflour then dip into the beaten eggs. Deep fry for 6-8 minutes or until golden. Strain excess oil and set aside.
  4. Once all chicken is fried, on another pan, add 1tbsp of oil and sauté garlic.
  5. Add pepper and carrots. Cook for 4-5 minutes.
  6. Add the cider vinegar and water, soy sauce, ketchup and sugar. Simmer until it starts to thicken.
  7. Add the deep fried chicken pieces and cook further over low to medium heat and let sauce thicken some more. Do not make it go dry.
  8. Serve with white rice and sprinkle some sesame seeds on top.

Makes 4 servings.

Image taken with an Olympus OMD EM5 MarkII