Hong Kong Chicken – This hong kong style sweet sour chicken consists of juicy chicken, umami-rich sauces, and a medley of aromatic ingredients that offer a delicate balance of sweet, savory, and tangy flavors.
What is Hong Kong Chicken?
Hong Kong Chicken is a popular dish found in many Cantonese-style restaurants and street food stalls in Hong Kong. It’s known for its bold flavors and unique cooking technique, typically stir-fried or deep-fried chicken pieces coated in a rich, flavorful sauce. What sets it apart is the use of soy sauce, oyster sauce, ginger, and garlic, which are essential components in many traditional Hong Kong recipes. The sauce binds the dish together, giving the chicken a savory, slightly sweet, and umami-packed flavor profile.
Ingredients for Hong Kong Chicken
Here’s what you’ll need to make this incredible dish:
- Chicken: I recommend using boneless, skinless chicken thighs for a juicier result, but chicken breast works too.
- Ginger and garlic: Fresh is always best for that authentic punch of flavor.
- Soy sauce: Use light soy sauce for the marinade and cooking.
- Oyster sauce: This adds depth and umami, a key ingredient in Cantonese dishes.
- Shaoxing wine: A traditional Chinese cooking wine that enhances flavor. Substitute with dry sherry if you don’t have it.
- Sugar: Adds sweetness to balance the savory notes.
- Cornstarch: Used to coat the chicken before frying, ensuring a crisp texture.
- Sesame oil: For that distinctive toasted, nutty flavor.
- Vegetable oil: For frying.
- Optional vegetables: Bell peppers, snow peas, or onions can be added for extra texture and color.
Tips and Tricks for Perfect Hong Kong Chicken
- Use chicken thighs: They stay more tender and juicy than chicken breasts during frying.
- Marinate for longer: The longer the chicken marinates, the more flavorful it will be. If you have time, marinate it for up to two hours.
- Don’t overcrowd the pan: When frying the chicken, make sure the pieces have space to crisp up evenly. Fry in batches if necessary.
- Adjust the sweetness: If you prefer a sweeter sauce, you can add a little more sugar or even a spoonful of honey for a caramelized glaze.
Variations of Hong Kong Chicken
While the classic recipe is perfect as is, here are a few variations you can try:
- Honey Soy Hong Kong Chicken: Add honey to the sauce for a sticky, sweeter version.
- Spicy Hong Kong Chicken: If you like heat, toss in some sliced red chilies or drizzle with chili oil for an extra kick.
- Vegetable Add-ins: Include vegetables like broccoli, snap peas, or mushrooms for added nutrients and crunch.
- Hong Kong Lemon Chicken: Swap the savory sauce for a zesty lemon sauce if you’re in the mood for a tangy twist.
How to Serve Hong Kong Chicken
There are several ways to serve Hong Kong Chicken to complement its rich, savory flavors:
- Over steamed rice: Jasmine or long-grain rice will soak up the sauce beautifully.
- With noodles: Egg noodles, udon, or rice noodles work well. Toss them in the sauce for a complete meal.
- In lettuce wraps: For a lighter option, serve the chicken in crisp lettuce leaves, perfect for a refreshing contrast.
- With a side of stir-fried vegetables: Balance the richness of the dish with some stir-fried bok choy or Chinese broccoli on the side.
How to Store Hong Kong Chicken
If you happen to have leftovers (which is rare because it’s so delicious), here’s how to store them:
- Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Freezer: You can also freeze Hong Kong Chicken for up to 3 months. To reheat, thaw it overnight in the fridge and then reheat in a skillet on low heat.
- Reheating Tip: When reheating, add a splash of water or broth to loosen up the sauce and prevent the chicken from drying out.
Recipe FAQs
Can I use chicken breast instead of chicken thighs?
Yes! While chicken thighs provide more flavor and juiciness, chicken breasts can be used if you prefer a leaner cut. Just be careful not to overcook the breasts, as they can dry out more quickly.
What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute with dry sherry or even a splash of rice vinegar for a slightly tangy flavor.
Can I make this dish gluten-free?
Absolutely! To make Hong Kong Chicken gluten-free, use tamari instead of soy sauce and ensure your oyster sauce and other seasonings are certified gluten-free.
Can I bake the chicken instead of frying it?
Yes! To make a healthier version, you can bake the chicken at 400°F (200°C) for about 20 minutes or until golden and crispy. Make sure to lightly coat the chicken with cornstarch or panko breadcrumbs for a crispy texture.
How do I prevent the chicken from getting soggy?
The key to keeping the chicken crispy is to avoid adding it to the sauce too early. Add the chicken at the very end and toss it quickly to coat, then serve immediately.
Hong Kong Chicken
Hong Kong Chicken - This Hong Kong Style sweet sour chicken consist of juicy chicken, umami-rich sauces, and a medley of aromatic ingredients that offer a delicate balance of sweet, savory, and tangy flavors.
Ingredients
For the Veggies:
- ½ cup pineapple (fresh is best, but canned works too)
- ½ cup bell pepper, cut into 1-inch cubes
- ½ white onion, cut into 1-inch cubes
For the Marinade:
- 1 lb chicken, cubed (use boneless dark or white meat)
- 2 tablespoons light soy sauce
- 1 slice ginger, grated
- 2 cloves garlic, minced
- ¼ onion, minced
- ½ tablespoon Shaoxing Cooking Wine (optional)
- 1 cup cornstarch, divided
For the Sweet and Sour Sauce:
- ½ cup sugar
- ¼ cup water
- 2 tablespoons oil
- ¼ cup tomato paste
- ½ cup white vinegar
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch + 2 teaspoons cold water (for thickening)
Instructions
- Cut your bell pepper, onion, and pineapple into 1-inch chunks and set aside.
- Cut the chicken into 1-inch cubes. Mix it with soy sauce, ginger, garlic, and onion. Add the Shaoxing wine if you have it. Let it marinate for 1 hour for maximum flavor.
- Coat the marinated chicken with half the cornstarch. Let it sit for 5 minutes until it gets gummy. Then coat each piece in the rest of the cornstarch.
- Heat your oil to 350°F (180°C). Fry the chicken pieces for about 3 minutes until crispy and browned. Double fry them for an extra 30 seconds for a super crisp texture. Drain and set aside.
- In a clean pan, heat 2 tablespoons of oil and add the tomato paste. Cook for 1-2 minutes until fragrant, then stir in vinegar, water, sugar, and soy sauce.
- Let it simmer for 5 minutes. Dissolve 2 teaspoons of cornstarch in cold water and stir it into the sauce until thickened.
- Add the peppers, onions, and pineapple to the sauce, cooking for 1 minute.
- Toss in the crispy chicken, stirring to coat each piece quickly. Don’t leave the chicken in the sauce for more than a minute to keep it crispy!
- Serve your delicious Sweet and Sour Hong Kong Chicken with steamed rice and enjoy!
Notes
Quick Tips:
- Double fry for extra crispy chicken.
- Fresh pineapple gives a bright, tangy flavor
- Don’t cook the chicken too long in the sauce—it’ll stay crispier!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 589Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 107mgSodium 1078mgCarbohydrates 66gFiber 2gSugar 30gProtein 30g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Hong Kong Chicken is a dish that’s as versatile as it is delicious, offering a balance of flavors that will please any palate. Whether you’re making it for a family dinner, meal prep, or a dinner party, this recipe is sure to impress. The best part? It’s simple enough for a weeknight meal but has the flavors of a dish straight out of a Hong Kong restaurant. So why not give it a try? Trust me, this will become a go-to recipe in your kitchen!
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