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Authentic Hong Kong Sweet and Sour Chicken
A perfectly balanced sweet and sour chicken starts with a shatteringly crisp coating and a sauce that hits all the right notes. After extensive testing and refinement, this recipe delivers that ideal combination of crunch, tang, and glaze that makes this takeout favorite truly shine at home.
The true test came when this dish earned praise from a Hong Kong-born chef, who specifically noted the well-balanced sauce that avoids the cloying sweetness found in many versions.
Key Ingredients
Chicken Thighs: Choose boneless, skinless for the juiciest results
Rice Vinegar: Provides clean acidity and subtle sweetness
Fresh Pineapple: Select ripe fruit for natural sweetness and tang
Mixed Peppers: A combination adds color and flavor variety
Cornstarch: Creates the signature crispy exterior
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Achieving Perfect Texture
Begin by marinating the chicken in egg white and soy sauce for tenderness. Meanwhile, prepare the sauce by combining ketchup, vinegar, brown sugar, and soy sauce, adjusting until balanced. For the coating, thoroughly dredge each piece in seasoned cornstarch mixed with garlic powder, ginger, and white pepper.
Frying Method
Heat oil until it sizzles with a test piece of coating. Fry in small batches to maintain proper temperature and even cooking. Remove when golden and drain well.
Building Flavor
Sauté onions until caramelized for depth. Add peppers and cook until edges char slightly while maintaining crispness. Finish with pineapple just until heated through.
Final Assembly
Reduce sauce until glossy and thickened. Return chicken to pan and toss quickly to coat while maintaining crispiness.
Presentation
Serve over steamed jasmine rice, arranging chicken and vegetables artfully. Pour additional sauce around the plate and garnish with sesame seeds and scallions.
Storage
Store components separately. Reheat chicken in oven until crisp before combining with warmed sauce mixture.
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Advance Preparation
Components can be prepared ahead:
Sauce keeps refrigerated
Cut vegetables store well
Marinate chicken up to 4 hours
Fry just before serving