It made me so happy to find this here--my family would always order Hong Sue chicken when I was growing up in Chicago, but since I moved to Iowa 15 years ago I can't find it at any restaurants. I've made it myself a few times now, and I use your batter to fry chicken and tofu for other dishes, too. So delicious, thank you for sharing! I love watching your videos.
Add some Accent (Monosodium Glutamate), and this dish will be complete. This is my favorite Cantonese Chinese dish, and I love to make it here at home. Thank you so much for your wonderful video!
I haven't heard of this dish before. You have a nice proportion of meat to batter there. All too often in Australian Chinese restaurants (such as in the sweet and sour dishes) you get a very puffed up batter with only a tiny amount of meat inside -- it's still good but it's always nice to have more meat.
Oh yeah, this dish brings back fond memories. The only difference is that my Mom made it with bell peppers and onion, and a tsp of black bean sauce. Thanks for the video.
I'd only heard of this at one little restaurant in Morris, IL, and it was always my favorite... haven't had it in years! I'm just glad to finally know what the sauce was!
Just the vegetables alone without the chicken look good. I had never heard of this dish. Don't think any of the local Chinese restaurants here make it.