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Broccoli tangsuyuk with golden brown chicken pieces, served with fresh broccoli
Sweet and sour chicken glaze coating crunchy batter and vegetables

Sweet and Sour Chicken with Broccoli (Tangsuyuk)

Author: Flavelo
Recipes Main Courses Side Dishes
Tangsuyuk is a star of Korean-Chinese cuisine: crispy fried meat coated in a thick, glossy, sweet and sour glaze. Although originally made with pork or beef, this chicken version is lighter, with broccoli adding freshness and crunch. The secret lies in the 'double effect': the extreme crispiness of the starch coating meets the hot, sticky sauce, making the dish simultaneously tender and crunchy.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Mixing bowls
  • Sharp knife
  • Grater for ginger

Allergen Information

⚠️ Eggs
⚠️ Soya
⚠️ Sulphur dioxide and sulphites

Instructions

1 ✓

Cut the chicken breast into bite-sized strips. Break the broccoli into florets, drop into boiling water for 2 minutes, then drain (blanching).

Tip: Blanching preserves the bright green colour and crunch of the broccoli, so it doesn't need to overcook in the sauce.
2 ✓

Mix the egg and cornflour in a bowl into a thick batter. Coat the meat strips thoroughly.

Tip: The starch layer forms a protective shell during frying, keeping the meat moist inside while becoming crispy outside.
3 ✓

Heat the oil in the wok. Fry the meat until golden brown and crispy (approx. 4-5 minutes), then remove to kitchen paper.

Tip: If you want to be truly professional, remove, let cool for 2 minutes, then fry again for 1 minute (double frying) for extra crunch.
4 ✓

Pour out most of the oil, leaving just 1 tablespoon. Toss in the grated ginger and crushed garlic, fry for half a minute.

Tip: The aromatic base (garlic, ginger) gives the dish its soul.
5 ✓

Add the soy sauce, vinegar, and sugar. Boil together until the sugar dissolves and the sauce begins to thicken slightly.

Tip: The caramelisation of sugar and vinegar creates the distinctive glossy glaze.
6 ✓

Toss the fried meat and blanched broccoli back into the sauce. Shake quickly to coat everything, and serve immediately.

Tip: Don't let it sit in the sauce, as the batter will soften!

Recipe FAQ

Why didn't the meat get crispy?
Either the oil wasn't hot enough, or you put too much meat in at once, cooling the oil. Fry in smaller batches!
The sauce remained too runny.
Cook it a little longer to evaporate the water, or mix half a teaspoon of cornflour in a little cold water and add it.
Can I replace red wine vinegar?
Yes, cider vinegar or rice vinegar are also perfect; acidity is the main thing.

Ingredients

  • 300 g Broccoli
  • 500 g Chicken breast fillets
  • 2 cloves Garlic
  • 1 cm Fresh ginger
  • 4 tbsp Cornflour (for coating)
  • 1 pc Egg
  • 4 tbsp Soy sauce
  • 2 tbsp Red wine vinegar
  • 2 tbsp Sugar
  • 1 dl Vegetable oil (for frying)