Introducing the Flavour Explosion of Hong Sue Chicken

When it comes to Asian style cooking, few dishes surpass the flavourful complexity of Hong Sue Chicken. A dish traditionally served in the style of Szechwan cooking, the wonderfully spiced flavours of Hong Sue can titillate both beginners and experienced foodies alike.

What is Hong Sue?

Hong Sue is a classic Chinese dish that takes its culinary cues from the Szechwan region, where the recipes distinctive aromatic spicing is hallmarked by the liberal use of garlic, ginger and dried peppers. The name itself translates as “red water” – alluding to the spicy red colour the dish takes on when cooked.

The Ingredients

The ingredients used in Hong Sue Chicken are tantalisingly simple. Chicken is the star of the show, and it’s accompanied by aromatic vegetables such as snow peas, mushrooms, bok choy and red peppers, as well as some quintessentially Chinese condiments like hoisin sauce and sherry. All these ingredients are cooked in a mixture of oil and chicken stock, lending a superlative textural contrast and depth to the dish.

The Recipe for Hong Sue Chicken


  • 1 lb. boneless, skinless chicken breasts, cut into cubes
  • 3 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon of hoisin sauce
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup fresh snow peas
  • 1 red pepper, cut into thin strips
  • 1 cup chicken stock
  • 2 cups bok choy, thinly shredded


  1. In a medium bowl, combine the cubed chicken with the soy sauce, sherry, hoisin sauce, garlic, ginger, red pepper flakes and white pepper. Stir well to coat the chicken.
  2. Heat oil in a wok or large skillet over medium-high heat. Add the chicken mixture and cook for 4 to 5 minutes, until chicken is cooked through and lightly browned.
  3. Add the mushrooms, snow peas, red pepper and chicken stock to the wok. Bring mixture to a boil, stirring occasionally.
  4. Reduce heat to low and simmer for 5 minutes. Add the bok choy and cook for an additional 5 minutes, or until vegetables are tender.
  5. Serve hot over steamed Jasmine rice.

Delight Your Taste Buds with Hong Sue

If you’re looking for a delicious and fragrant meal, Hong Sue chicken is sure to delight. Combining the zesty, umami flavours of Szechwan cooking with a hint of sweetness, you’ll be rewarded with an explosive burst of flavour with each bite. While the recipe that we’ve shared here is a classic, you may also want to try playing around with adding different ingredients to give the dish a personal twist – the possibilities are practically limitless. If you’re feeling really daring, you could even try using different types of peppers and herbs to give the dish an extra kick!

Hong Sue chicken is just one of the many Asian-inspired dishes that can bring variety and spice to your culinary repertoire. Whether you choose to make this simple classic, or add your own unique recipes, it’s sure to be a winner with all your family and friends!