Chinese Sweet & Sour Pork

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Chinese Sweet & Sour Pork

There’s something about Chinese takeout that feels like an instant mood booster—but when I realized how easy (and satisfying!) it was to make Sweet & Sour Pork from scratch, this dish quickly became a weeknight hero in our house. I first made it on a rainy Tuesday when we were all craving something cozy, crispy, and full of flavor without ordering in. That first batch disappeared in minutes, and the kids were literally licking their fingers. My husband, who usually doesn’t say much while eating, stopped mid-bite just to say, “This is incredible.”

What I love about this recipe is that it hits all the right notes—crispy pork, a glossy, sticky glaze, and just the right balance of sweet and tangy. It’s comforting yet exciting, familiar but so much better than what you’d get from a takeout box. And here’s the best part—it’s totally doable, even on a busy evening. With a little prep and a hot pan, you’ve got a dish that looks impressive, tastes amazing, and makes everyone feel like they’re getting a special treat.

I keep this recipe on repeat, especially when I want to bring a little fun and indulgence to the dinner table without too much effort. It’s great for family dinners, game nights, or even when we have friends over and I want to wow them without breaking a sweat. If you’re craving that perfect combination of crispy and sticky, this Sweet & Sour Pork will absolutely deliver.

Questions I Often Get Asked About This Recipe

Can I make this ahead of time?
Yes! You can prep the pork and the sauce ahead of time. Fry the pork just before serving for the crispiest result.

What cut of pork works best?
Pork shoulder or pork loin both work well. Pork shoulder will give you a bit more juiciness, while loin is leaner.

Can I air fry instead of deep fry?
You can! The texture will be slightly different—less crispy—but still delicious. Spray lightly with oil and cook at 200°C (390°F) for about 10–12 minutes, flipping halfway.

Is the sauce spicy?
No, it’s sweet and tangy. You can add a pinch of chili flakes if you want to give it a kick.

Can I use chicken instead of pork?
Absolutely. This recipe works beautifully with boneless chicken thighs too!

What You Need to Make Chinese Sweet & Sour Pork

For the pork:

500g (1.1 lb) pork shoulder or pork loin, cut into thin strips

2 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 egg

½ cup cornflour (cornstarch)

½ cup plain flour

Oil for deep frying

For the sauce:

¼ cup ketchup

¼ cup rice vinegar (or white vinegar)

¼ cup brown sugar

2 tbsp soy sauce

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Tools:

Large mixing bowl

Deep pan or wok for frying

Slotted spoon

Saucepan

Paper towels for draining

How to Make Chinese Sweet & Sour Pork

Marinate the pork: In a bowl, combine the pork strips with soy sauce, Shaoxing wine, and the egg. Mix well and let sit for at least 15 minutes while you prep the sauce.

Make the sauce: In a small saucepan, mix together the ketchup, vinegar, brown sugar, and soy sauce. Bring to a simmer, then stir in the cornstarch slurry until the sauce thickens and becomes glossy. Set aside.

Coat the pork: In another bowl, mix cornflour and plain flour. Toss the marinated pork in the flour mixture until evenly coated.

Fry the pork: Heat oil in a deep pan or wok over medium-high heat. Fry the pork in batches until golden and crispy, about 4–5 minutes. Drain on paper towels.

Toss and serve: Once all the pork is fried, toss it in the warm sweet and sour sauce until fully coated. Serve immediately with steamed rice or noodles.

Tips for Making the Best Chinese Sweet & Sour Pork

Double fry for extra crispiness. After the first fry, let the pork cool, then fry a second time for 1–2 minutes for ultimate crunch.

Use fresh oil for frying. Old oil can give the pork a greasy taste.

Don’t overcrowd the pan. Fry in batches to keep the oil temperature steady.

Add veggies if you like. Bell peppers, onions, and pineapple chunks make great additions.

Reheat in the oven. To keep it crispy, avoid microwaving leftovers—use the oven or air fryer instead.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “So much better than takeout! My kids devoured it and even asked for seconds. Will definitely make again.” – Sarah M.

⭐️⭐️⭐️⭐️ “Great recipe! I added some red bell peppers and pineapple chunks for extra texture and flavor. It was a hit.” – Jamie L.

⭐️⭐️⭐️⭐️⭐️ “This came out perfectly crispy and saucy. Loved how easy it was to follow the instructions.” – Mark T.

⭐️⭐️⭐️⭐️ “Tasty but next time I’ll try double-frying to get it even crispier. Still really delicious though!” – Priya K.

⭐️⭐️⭐️⭐️⭐️ “Perfect for our family movie night! Served it with rice and some steamed broccoli—so good.” – Dani R.

Printable Recipe

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