This delicious and easy hong sue chicken recipe combines tender deep-fried chicken nuggets with a mix of steamed vegetables tossed with a simple but flavor-packed brown sauce. This mouthwatering Chinese chicken stir fry is really easy to make with whatever veggies you have on hand. Made in under 30 minutes, there's no need to order takeout!
Some nights might call for ordering out. It's easy, convenient, and perfect for busy days, but what's even better is making a Chinese takeout-style dinner yourself. It saves your budget and you can control and customize all the ingredients. This recipe really doesn't take a whole lot of time to put together from start to finish. In as little as 20 minutes you can have a healthy and delicious dinner on the table that your whole family will love!
Hong sue chicken is a beloved chicken and vegetable dinner full of all the flavors of an authentic Chinese restaurant. It's very comforting and simple to make - even for the beginner cook. Serve as is, or with a side of white rice or noodles. It is a hearty meal that is perfect for family weeknight dinners and any leftovers can be packed for quick and easy lunches for work or school.
Recipe ingredients
Chicken. Boneless, skinless chicken breast cut into bite-size chunks, about 2 inches.
Corn starch. Used in the batter for the chicken. Helps to achieve a light and crispy crust. Added to the brown sauce to help thicken it.
Veggies. A mix of mushrooms, celery, onion, garlic, ginger, carrots, sugar snap peas, and broccoli.
Oyster sauce. A rich and thick sauce popular in Chinese cuisine. It has a wonderful sweet and salty flavor.
Sesame oil. Enhances the flavor of stir fry by giving a strong toasted, nutty, and slightly earthy flavor.
Cooking sherry wine. This is a type of sherry wine made especially for cooking because it is preserved with salt. Enhances the flavor of dishes by giving them a slightly sweet flavor.
White pepper. Commonly used in Chinese cuisine. Doesn't have a strong peppery flavor, but a mild and earthy taste.
What is hong sue?
Hong sue chicken is a Chinese dish made by deep frying chunks of chicken breast in a thin batter until golden brown and crispy. It is then served with steamed vegetables and homemade brown gravy.
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What makes hong sue special is its savory brown sauce made with sherry wine. Cooking sherry wine gives this dish a unique sweet and nutty flavor that is unlike many other dishes.
Substitutions
Meat. Instead of chicken breasts use boneless skinless chicken thighs, chunks of beef, pork, or even tofu to make it vegetarian.
Vegetables. Use whichever veggies you like in addition to or in place of the ones I used in this recipe. Water chestnuts, bok choy, bamboo shoots, shredded cabbage, or baby corn would all taste great.
Ran out of oyster sauce? Try using teriyaki, hoisin, or fish sauce instead.
Instead of cooking sherry wine, use dry white wine, dry sherry, or simply leave it out. Because cooking sherry has salt in it you might need to add extra salt to this recipe, if you are not using it.
White pepper. Although white pepper and black pepper come from the same plant, they have very different flavors. If you can't find white pepper, either leave it out or use a small amount of black pepper.
Frequently asked questions
Hong sue is a Chinese stir fry made by deep-frying chunks of meat, oftentimes chicken, with a thin cornstarch batter until golden brown. It is then served with steamed vegetables in a sherry brown sauce.
No, they are both very different dishes. A very popular Chinese dish, hong kong chicken is deep-fried in an egg batter then it is tossed with a sweet and spicy red chili sauce topped with green onions.
Hong sue chicken on the other hand features a sweet and savory Cantonese brown sauce and a mix of mushrooms, carrots, onions, and sugar snap peas.
More Asian recipes
Hope you will like this hong sue chicken recipe as much as we do . Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Hong sue chicken
Ingredients
- 1 lb chicken breasts cut in 2 inch pieces
- ½ teaspoon salt
- ½ cup water
- ½ cup flour
- 2 tablespoon corn starch
- 1 tablespoon oil
- 1 teaspoon baking powder
- ½ cup sliced mushrooms, broccoli, sliced carrots, sliced celery, sliced onions, sugar snap peas each
- 2 garlic cloves minced
- 1 inch of ginger grated
- 2 cups water
- oil for frying
Sauce
- 1 tablespoon corn starch
- ½ cup water
- 2 tablespoon cooking sherry wine
- 2 tablespoon oyster sauce
- ½ teaspoon sugar
- 1 teaspoon sesame seed oil
- 1 teaspoon white pepper
Instructions
- Add salt to chicken breast. Let it sit for a minute. Meanwhile in a medium size bowl mix water, flour, starch, oil and baking powder. Combine until a thin batter forms. Place chicken in it.
- Heat oil in the wide pan. Add chicken piece by piece and cook on each side for 2-3 minutes on medium high heat. Pull chicken out and set aside.
- Rinse the pan and add about 2 tablespoon oil. Heat and add all the vegetables, garlic and ginger. Add 2 cups of water. Stir and let cook for 3-5 minutes, covered.
- Meanwhile combine water and starch and add to vegetables. In a separate small bowl combine all the the sauce ingredients and stir in to the vegetables.
- Serve chicken covered with vegetables on a large plate.
Jen
Used chicken thighs instead of chicken breast and I turned out very juicy