Colorful Hot and Sour Chicken

"Semi-authentic Chinese dish that my BF and I love! With all the colorful vegetables, this makes a pretty dish."
photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:




  • Stir cornstarch into slightly beaten egg until well combined
  • Add chicken pieces, stir to coat
  • Heat oil in a wok over medium-high heat until just below smoking
  • Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
  • Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
  • Add onion slices, continue to saute another 1-2mins, until onions are soft
  • Add garlic and stir fry for another minute
  • Add the carrot matchsticks, continue to cook until they're semi-tender
  • Stir in chicken pieces and saute for 1 minute
  • Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
  • Finally, add the green pepper and shitake mushrooms and cook for another minute
  • If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
  • Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

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  1. This was an excellent choice for my family. We loved the combination of ingredients, the colors are very pretty, and the sauce contains great flavor. I especially liked the method of coating the chicken. The egg & cornstarch really works well! The chicken was a beautiful color and lightly crunchy. DH liked that the dish has a definite hot and definite sour taste. I served this beautiful stirfry over rice and with eggrolls. Great job!


Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question. I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc. <img src="" alt="Image hosted by">
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