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?
The coating and timing will differ. Lightly spray the coated strips with oil and arrange in a single layer. Air-fry at 200°C (390°F), turning halfway, and start checking around 10 minutes. Continue until the pork reaches 145°F (63°C), then rest for 3 minutes before serving; do not rely on time alone.
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?
Yes, boneless chicken thighs can be substituted, but cook them to 165°F (74°C), checked in the thickest pieces. Their cooking time may differ from pork.
What You Need to Make Chinese Sweet & Sour Pork
For the pork:
500g (1.1 lb) pork shoulder or pork loin, cut into strips about 1/4 inch thick
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, cover, and refrigerate for at least 15 minutes while preparing 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 to 350°F (175°C) in a deep, heavy pan or wok, leaving ample headroom and never filling more than one-third full. Fry in small batches for about 4-5 minutes, until golden and the thickest pieces reach at least 145°F (63°C). Drain and rest for 3 minutes before serving. Let the oil return to temperature between batches.
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. Refrigerate leftovers within 2 hours and use within 3-4 days. Reheat in the oven or air fryer until the pork reaches 165°F (74°C); the sauced coating will be softer than freshly fried pork.
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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Chinese Sweet & Sour Pork
Crispy, tender, and coated in a sticky-sweet glaze, this homemade Chinese Sweet & Sour Pork is better than takeout! With just a handful of pantry staples and quick cooking time, this family-friendly dish is perfect for busy weeknights. Fry up tender pork strips and toss them in a glossy sauce that hits all the right sweet and tangy notes. Serve with rice for a complete, satisfying meal everyone will love.
Ingredients
- For the pork:
- 500g (1.1 lb) pork shoulder or pork loin, cut into strips about 1/4 inch thick
- 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
Instructions
- Marinate the pork: In a bowl, combine the pork strips with soy sauce, Shaoxing wine, and the egg. Mix well, cover, and refrigerate for at least 15 minutes while preparing 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 to 350°F (175°C) in a deep, heavy pan or wok, leaving ample headroom and never filling more than one-third full. Fry in small batches for about 4-5 minutes, until golden and the thickest pieces reach at least 145°F (63°C). Drain and rest for 3 minutes before serving. Let the oil return to temperature between batches.
- 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.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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