What is Hong Kong style sauce

Ingredients

For deep frying

• 600ml vegetable oil, for a 6.5 inch saucepan we used 600ml of oil, alternatively use a smaller saucepan. You want about an inch of oil in the bottom of the pan.

For the chicken

• 1 breast chicken, cut into 1.5 inch strips
• Salt
• White Pepper, to taste
• 1/2 egg, beaten
• 40g potato starch or cornflour (either works fine)

For the sauce

• 35g vinegar
• 55g granulated sugar
• 25g ketchup
• 5g tomato puree
• 10g Worcester sauce
• 1 tsp potato starch or cornflour (either works fine), to add into sauce before you cook with it

Note: The sauce will be red but not bright red like the takeaways, as they will probably use food colouring to get that colour.

For the dish

• 1 tbsp vegetable oil
• 1 pineapple ring
• 1/2 small onion, cut into chunks
• 1/4 red pepper, cut into chunks
• 1/4 green pepper, cut into chunks

Buy the ingredients:

Watch how we make it:

Preparation

1

Heat the oil in the pan on medium-high heat whilst you prepare everything else.

2

Prepare the vegetables for the dish.

3

Prepare the chicken. Cut 1.5 inch strips. Season the meat with about 1/2 tsp salt and sprinkle of white pepper. Pour half a beaten egg in and coat the chicken pieces. Then mix in the potato starch (or cornflour) and coat the pieces again.

Ready? Let's cook!

1

To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves.

2

Add the ketchup, tomato puree and Worcester sauce and mix. Put this to one side as the sauce is now complete and ready.

3

Turn the oil to low heat. Take your chicken pieces and place them individually into the oil. Move them around, with a wooden spatula or wooden chopsticks, so they don't stick to each other. Fry them for 3 minutes.

4

When the chicken pieces start to float, turn the heat to high and fry for an extra 1 minute. Use a slotted spoon and take the pieces out onto a plate and leave on the side for now.

5

To put the dish together. Heat wok on high heat. Add 1 tbsp vegetable oil.

6

Add in peppers , onion and pineapple and fry for 1 minute.

7

Take the sauce and add in 1 tsp of potato starch (or cornflour) and mix in. Add sauce to the pan and cook for 1 minute.

8

Add chicken pieces to the pan and stir everything together. Once everything is coated with sauce, it is ready to serve.

Done! 祝您好胃口!

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Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

Ingredients

• For the chicken:
• 250g - boneless chicken, cubed into 12-inch pieces
• oil - for deep frying
• For the marinade:
• 1 tbsp - soya sauce
• 1/2 - egg
• 2.5 tbsp - corn flour
• 1/2 tsp - white pepper powder
• 1 tbsp - vinegar
• salt - to taste
• For the Hong Kong sauce:
• 2.5 tbsp - sliced ginger
• 1 tbsp - garlic, chopped
• 1/2 cup - spring onions
• 4 - green chillies, chopped
• 4 - red chillies, broken
• Mix in a bowl:
• 1 tbsp - soya sauce
• 1/2 tsp - ajinomoto
• 1/2 tsp - white pepper powder
• 1 tsp - sugar
• 1.5 tbsp - vinegar
• 1 cup - chicken stock
• 1 tbsp - corn flour, dissolved in 1/2 a cup of water
• 1/2 tsp - sesame oil
• 5 tbsp - oil
• salt to taste

How to Make Chicken in Hong Kong Sauce

• Mix all the ingredients for the marinade with the chicken and keep aside in the refrigerator for 1 hour.
• Deep fry the chicken till done. Remove and keep warm.
• Heat 2 tablespoon of oil in a wok and saute spring onions, ginger, garlic, green chillies, and red chillies on high heat for 30 seconds.
• Add the stock and when it simmers, add the ingredients to be mixed in a bowl. Saute for 30 seconds.
• Now add the fried chicken.
• After 30 seconds, add the corn flour solution, a little at a time, to reach the desired sauce consistency.
• After 30 seconds, add the sesame oil.
• Check seasoning and add salt as desired.

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