Easy Chinese Fried Chicken
Crispy, golden, and bursting with flavor, this Easy Chinese Fried Chicken recipe is the ultimate indulgence for fans of Asian-inspired comfort food. Featuring tender chicken thigh fillets marinated in a savory blend of soy sauce, Shaoxing wine, garlic, and ginger, each bite delivers a punch of delicious umami. A unique double-coating technique—combining a wet batter and a seasoned dry mix—creates a perfectly crunchy, airy crust that rivals your favorite takeout spot. This simple, 45-minute recipe is perfect for weeknight dinners or easy entertaining, serving up four portions of irresistible fried chicken. Pair it with steamed rice or serve with a tangy dipping sauce for a mouthwatering meal that’s guaranteed to impress. Keywords: Chinese fried chicken recipe, crispy chicken, Asian-inspired dishes, easy weeknight meals, fried chicken marinade.
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Recipe Information
Ingredients
- 500 grams Chicken thigh fillets
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 3 cloves Garlic
- 1 inch piece Ginger
- 0.5 teaspoons Ground white pepper
- 2 tablespoons Cornstarch
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 large Egg
- 1 cup Water
- 4 cups Vegetable oil (for frying)
Instructions
Cut the chicken thigh fillets into bite-sized pieces and set aside.
In a mixing bowl, combine soy sauce, Shaoxing wine, finely minced garlic, grated ginger, and white pepper. Add the chicken pieces and mix well to coat. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
In another bowl, whisk together all-purpose flour, cornstarch, baking powder, and a pinch of salt to create the dry coating mixture.
In a separate bowl, beat the egg and mix it with 1 cup of water. This will be the wet batter.
Remove the marinated chicken from the refrigerator. Dredge each piece of chicken in the dry coating mixture, shaking off excess flour. Then, dip the pieces into the wet batter, allowing any excess batter to drip off.
Once coated, dredge the pieces again in the dry coating mixture, ensuring an even and thick coating. Set aside on a plate.
Heat vegetable oil in a deep pan or fryer to 175°C (350°F) over medium heat.
Carefully drop a few chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches for 6–8 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Serve the fried chicken hot with your favorite dipping sauce or alongside a bowl of steamed rice for a complete meal.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.5 g | 326% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 404 mg | 9% | |
*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.
