Chinese Fried Chicken
Crispy, juicy, and bursting with bold flavors, this Chinese Fried Chicken recipe is your ticket to restaurant-quality fried chicken at home. Marinated in an aromatic blend of soy sauce, Shaoxing wine, garlic, ginger, and five-spice powder, the chicken thighs absorb layers of savory, slightly sweet, and umami-rich goodness. A crispy golden crust, achieved by dredging the chicken in a mixture of cornstarch, flour, and baking powder, locks in the moisture while delivering that signature crunch. Perfectly fried to golden perfection, this dish is ideal for pairing with steamed rice, a zesty dipping sauce, or even served as an indulgent snack. With minimal prep and a short cook time, this Chinese-inspired classic is sure to become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Five-spice powder
- 0.5 teaspoons White pepper
- 1 teaspoon Sugar
- 2 Eggs (large)
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 4 cups Vegetable oil (for frying)
- 2 stalks Green onions (for garnish, optional)
Instructions
Rinse and pat dry the chicken thighs. Use a knife to make small slashes in the meat to ensure even cooking and allow better absorption of the marinade.
In a large mixing bowl, combine soy sauce, Shaoxing wine, minced garlic, grated ginger, five-spice powder, white pepper, and sugar. Mix well to create the marinade.
Add the chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Cover the bowl and refrigerate for at least 2 hours or up to overnight for maximum flavor.
In a separate bowl, beat the eggs and set aside.
In another bowl, combine cornstarch, all-purpose flour, and baking powder. Mix thoroughly to create the dry coating.
Heat the vegetable oil to 350°F (175°C) in a deep skillet or wok over medium-high heat. Use a thermometer to monitor the temperature for consistent frying.
Remove the marinated chicken from the fridge and pat off any excess marinade with paper towels. Dip each piece into the beaten eggs, ensuring full coverage, and then dredge it in the dry coating mixture. Press the flour mixture onto the chicken to form a well-adhered coating.
Carefully lower the coated chicken into the hot oil, frying in batches to avoid overcrowding the pan. Fry each piece for 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Optional: Garnish with chopped green onions before serving. Serve hot with your choice of dipping sauce or steamed rice.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
