Sweet and Sour Chicken… By Lucy Simmons and a Sweet and Sour Pork Hong Kong Style

By lucy  , ,   ,

April 8, 2014

This dish has got to be one of my all time favourites! it's quick, simple and fun to prepare. I love the sweet and sour flavours of this epic Chinese dish. I used fresh organic chicken today and it also works well with king prawns or nice chunks of monkfish, chunky vegetables or pork. So Simon has also added his Sweet and Sour dish too, S & S Pork Hong Kong Style......

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 4 Generous


425 Grams Can of pineapple

2 tbsp Cornflour

2 tbsp Dark soy sauce

2 tbsp White wine vinegar

2 tbsp Soft light brown sugar

2 tbsp Tomato ketchup

1/2 tsp Chilli flakes

2 Organic chicken breast

2 tbsp Sunflower oil

1 Onion

2 Peppers

2 Garlic cloves

25 Grams Ginger

100 Grams Water chestnuts

600 Grams Pork shoulder

1 Pinch Chinese five spice

1 Egg

70 Grams Plain flour

20 Grams Cornflour

1 White onion

1 Red and green pepper

2 Spring onions

1 2.5 cm Root ginger

1/4 Fresh pineapple

4 tbsp Red wine vinegar

3 tbsp Caster sugar

1 Heaped tbsp Honey

2 tbsp Tomato puree

2 tbsp Dark soy sauce

2 tbsp Cornflour

1 Handful Coriander leaves

300 Grams Rice

2 Eggs free and organic

1 Handful Peas


  1. Sweet and Sour Chicken
  2. To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice – you should have about 150ml/5fl oz. Put the cornflour in a large bowl and stir in three tablespoons of the pineapple juice to make a smooth paste.  Add the remaining juice and 150ml/5fl oz water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
  3. Cut each chicken breast into eight or nine even pieces.  Heat a tablespoon of the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for two minutes over a high heat.
  4. Add the remaining oil and the chicken to the pan and stir-fry for two minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir-fry for 30–60 seconds.
  5. Give the cornflour and pineapple mixture a good stir and add it to the pan with the chicken and vegetables.  Stir well, season with some ground black pepper and bring to a simmer. Cook for 4–6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked throughout, turning the chicken and vegetables a few times.  Serve with a small portion of rice or some noodles.


Hong Kong Style Sweet and Sour Pork.

Season the pork with the Chinese five spice giving it a good massage.  In a oiled pan over a moderate heat brown off the pork to seal in all the juices, set aside.  Mix the flours and egg, whisking to a creamy batter.  In a separate deep sided pan fill with 500 mls of vegetable oil  and place over a moderate heat ready to deep fry the pork later.  Into the frying pan used to seal the pork,  add the onion and sauté for 3 mins, add the ginger, spring onion, pepper and continue to cook for a further 3 minutes.  Now add the sugar, vinegar, honey, tomato puree and soy, gently mixing it all together.  Then add the cornflour diluted in a little warm water along with the pineapple, the pineapple juice and fresh coriander.  Whilst this is gently cooking, dip the pork in the batter mixture, shaking off any excess and deep fry until golden and crispy, drain onto kitchen paper and add to the sweet and sour sauce, combine and serve onto a warmed platter or serving dish, sprinkle with a handful of fresh coriander and serve with a bowl of egg fried rice with peas.

To make the rice, boil according to the instructions on the packet, adding the peas 5 mins before the rice has cooked.  Drain and transfer to a wok pan, add the beaten egg and combine until the egg has cooked.  Serve immediately with a scattering of fresh coriander.

So there you have it Lucy's Sweet and Sour Chicken and Simon's  Sweet and Sour Pork Hong Kong Style.  Enjoy!



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