Name: Hong Sue Chicken: A Culinary Guide to the Classic Chinese Dish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g boneless, skinless chicken breast or thigh, cut into chunks; ½ cup plain flour (60 g); ½ cup cornflour (60 g); 1 tsp baking powder; ½ tsp salt; Cold water (approx. 120 ml, enough to make a smooth batter); Oil for deep frying; 1 brown onion, sliced; 1 cup button mushrooms, halved; 1 cup broccoli florets; 1 cup baby corn, halved; 1 carrot, thinly sliced; 2 cloves garlic, minced; 1 tsp ginger, minced; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp brown sugar; ½ cup water (or more as needed)

Description

Hong Sue Chicken is a classic Chinese dish known for its crispy battered chicken, stir-fried vegetables, and rich, savory-sweet sauce. A blend of texture and flavor, this dish brings traditional Chinese techniques and modern versatility together in one unforgettable meal. It’s perfect with rice or noodles and customizable with regional or vegetarian twists.

Ingredients

Scale

For the Chicken Batter:

500 g boneless, skinless chicken breast or thigh, cut into chunks
½ cup plain flour (60 g)
½ cup cornflour (60 g)
1 tsp baking powder
½ tsp salt
Cold water (approx. 120 ml, enough to make a smooth batter)
Oil for deep frying

For the Vegetables:

1 brown onion, sliced
1 cup button mushrooms, halved
1 cup broccoli florets
1 cup baby corn, halved
1 carrot, thinly sliced
2 cloves garlic, minced
1 tsp ginger, minced

For the Sauce:

2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp brown sugar
½ cup water (or more as needed)

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Instructions

Prepare the Batter:
Mix flour, cornflour, baking powder, and salt. Gradually whisk in cold water to create a smooth, thick batter. Coat chicken pieces evenly.
Fry the Chicken:
Heat oil in a deep pan. Fry battered chicken pieces in batches until golden and crispy (about 8–10 minutes). Drain on paper towels.
Stir-Fry the Vegetables:
Heat 1–2 tbsp oil in a wok. Sauté onions and broccoli on high heat for 1 minute. Add mushrooms, carrots, baby corn, garlic, and ginger. Stir-fry another minute. Add a splash of water, cover, and steam for 2 minutes.
Make the Sauce:
Push veggies to the side of the wok. Add oyster sauce, vinegar, sesame oil, brown sugar, and ½ cup water. Stir to combine and let bubble gently. Add more water if needed for consistency.
Combine and Serve:
Add fried chicken to the wok. Gently toss everything together until coated in sauce. Serve hot with rice or noodles, garnished with green onions or sesame seeds if desired.

Notes

For extra crispiness, double-fry the chicken.

Substitute tofu or mushrooms for a vegetarian version.

Oyster sauce can be swapped with a vegan alternative or hoisin sauce.

Tofu must be pressed and dried well before battering.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir-Fry, Deep-Fry
Cuisine: Chinese