Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Asian Cooking / Hon Sue Gai Recipe??
    Lost? Site Map

    Hon Sue Gai Recipe??

    Go to page << Previous Page  1, 2, 3, 4
    Sun Feb 27, 2011 8:47 am
    Newbie "Fry Cook" Poster
    This is my absolute favorite. I have attempted to make this a couple of times. I am going to try again today, and for the batter, I am going to use onion ring batter. Will let you know how it turns out.
    Fri Apr 15, 2011 9:09 am Groupie
    This is a batter recipe that I found for Hung siu Gai Kow:
    1/2 cup AP flour
    1/4 cup cornstarch
    1/2 tsp. baking powder
    3/4 cup water
    1/4 tsp. salt
    Mix together until batter is the consistency of a smooth, thin stream.

    The sauce recipe has oyster sauce in it:
    1 tab. oyster sauce
    1/2 tsp. sugar
    1 tsp. cornstarch
    3 Tab. Water

    the ingredients are from Madame Wu's Art of Chinese Cooking.
    Let me know how it comes out if you try it.
    Thanks, Sharon
    Fri Apr 15, 2011 9:17 am
    Newbie "Fry Cook" Poster
    Thank you Sharon. I will surely come back and post.
    Sun Jan 13, 2013 8:02 pm
    Newbie "Fry Cook" Poster
    I see this conversation was from years ago - but I just came across it since I've been craving Hong Sue Chicken - a favorite from my childhood when Cantonese take-out was plentiful (alas,no more).
    I keep reading about it not coming out "crispy enough".
    At least in the Chicago area Cantonese places, the Hong Sue Chicken was never crispy... it was just tender and succulent. The batter was very light and the chicken not fried long.... just cooked though.
    I wish I could get it still.... but Cantonese seemed to fall out of popularity in the U.S. I'll try some of the version y'all suggested. icon_wink.gif
    Stella Mae
    Sun Jan 13, 2013 8:33 pm Groupie
    Hi, Squirrel Sense and welcome to the Asian forum! I'm glad you were able to find this very old thread, because it is full of good tips and recipes.
    Sun Jan 13, 2013 11:07 pm
    Newbie "Fry Cook" Poster
    Thanks! Glad to be here!
    Leggy Peggy
    Tue Jan 15, 2013 12:47 am Groupie
    Another hello to you, SquirrelSense, and a big welcome to the Asian Forum.
    Good luck with whatever version you try, and let us know how it goes.
    Go to page << Previous Page  1, 2, 3, 4 E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites