Sinigang is an essential Filipino taste. Thanks to the convenience of sinigang mixes, we’ve played around with the flavor in several ways. We’ve made sour chicharon, sinigang porchetta, and fried chicken with an asim twist, to name a few. But you can never have too much sinigang, so we’re using the distinct flavor once again in this sinigang onion rings recipe.
How to Make Sinigang Onion Rings
Before we get into the sinigang part, we need to break down the onion rings. We recommend using large white onions (or yellow onions) in this recipe. As opposed to red onions, white and yellow onions are sweeter and less pungent. That gives you a more pleasant bite. At the same time, its mild flavor allows the sinigang flavor to take center stage. That said, if you don’t have white or yellow onions, red onions will do just fine—just be prepared for it to have a little more bite. For most recipes, you slice onions from root to tip. But for onion rings, you slice the opposite way: parallel to the root. You can slice as thin or as thick as you want, but onion rings are best as half-inch-thick rounds.
The secret to these onion rings is in the batter. The combination of cold soda water, flour, and baking soda in this recipe (read more in our basic tempura batter post!) ensure that your onion rings end up airy and puffy. Make sure to cover your sliced onions with batter completely for the best results. (But remember to shake off any excess before dropping them into hot frying oil!)
It only takes one to two minutes to fry up your onion rings. You’ll know they’re ready once they are puffed, crispy, and browned. Drain them in paper towels after frying; this is a key step so that it doesn’t leave an oily film in your mouth when you’re eating it.
These sinigang onion rings finish with a final sprinkling of sinigang mix to really drive the beloved sinigang flavor home. The end result is sour, light, and crisp onion rings that work great as an appetizer or heavy snack!