Hong Kong-style Sweet And Sour Recipe

Prepare and marinate

Pat the meat dry and cut into 1-inch bite-size pieces. Season with 1 tsp salt, 1 tsp white pepper and 1 tbsp light soy sauce. Add 1 egg white and 2 tbsp cornstarch; mix thoroughly until meat pieces are evenly coated and slightly glossy. Let rest 15 minutes in the refrigerator to help the coating adhere.

Coat for frying

Combine 1 cup all-purpose flour and 1 cup cornstarch in a shallow bowl. Add the marinated meat and toss to coat. Add up to 3 tbsp cold water if mixture is too dry to form a loose batter—coat each piece lightly so batter clings but is not runny.

Deep-fry

Heat 6 cups vegetable oil in a wok or deep pot to 350°F (175°C). Working in batches to avoid overcrowding, fry the coated meat for 4–6 minutes until cooked through and golden. Remove to a wire rack or paper towels to drain. For extra-crisp result, let pieces rest 3 minutes then fry a second time at 375°F (190°C) for 1–2 minutes until extra crisp. Drain and keep warm.

In a small bowl whisk together 3 tbsp ketchup, 3 tbsp rice vinegar, 4 tbsp granulated sugar, 1 tbsp light soy sauce, 2 tbsp pineapple juice (if using) and 1 cup water or chicken stock until sugar mostly dissolves.

Mix 2 tsp cornstarch with 2 tbsp cold water to make a smooth slurry.

Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Add minced garlic (2 cloves) and 1 tsp minced ginger; stir-fry 20–30 seconds until fragrant but not burnt. Add the prepared sauce mixture and bring to a gentle boil.

Give the cornstarch slurry a quick stir and slowly pour into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy, slightly viscous consistency that will coat the back of a spoon. Taste and adjust: add up to 1 tsp more sugar for sweeter, or 1 tsp more rice vinegar for tang.

In the same wok or a separate skillet, add 1 tbsp oil over high heat. Add the onion and bell peppers and stir-fry 1–2 minutes until they are bright and slightly tender but still crisp. Add the pineapple chunks and stir 30 seconds to heat through.

Pour the thickened sauce over the vegetables and pineapple and toss to combine. Cook together 30–60 seconds so flavors meld and everything is evenly coated.

Add the fried meat into the wok with the sauced vegetables. Toss gently but quickly so the meat gets evenly coated—about 30–45 seconds. If sauce is too thick, add 1–2 tbsp water to loosen and coat evenly.

Turn off heat; stir 1/2 tsp sesame oil through for aroma. Transfer to a serving plate. Garnish with sliced scallions and toasted sesame seeds if desired. Serve immediately with steamed rice.