Fried Chicken Chinese Style
Crispy, flavorful, and utterly irresistible, Fried Chicken Chinese Style is the perfect fusion of bold Chinese flavors and classic comfort food. Marinated in a luscious blend of soy sauce, Shaoxing wine, ginger, garlic, and five-spice powder, the chicken absorbs rich, aromatic spices before being coated in a light, crispy batter. The deep-fried golden crust is achieved with a combination of cornstarch and all-purpose flour, ensuring a satisfying crunch with every bite. Garnished with fragrant spring onions and sesame seeds, this dish provides an authentic twist on fried chicken, making it a must-try for fans of Asian cuisine. Serve this crowd-pleaser with steamed rice or alongside your favorite Chinese dishes for a complete meal experience. Perfect for family gatherings or adventurous weeknight dinners, this recipe is guaranteed to impress with its vibrant flavors and delicious texture!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Chicken thighs or drumsticks
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 1 thumb-sized piece, grated Ginger
- 4 cloves, minced Garlic
- 1 teaspoon Five-spice powder
- 1 teaspoon Sesame oil
- 2 large, beaten Eggs
- 1 cup Cornstarch
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon White pepper
- 4 cups Vegetable oil
- 2 tablespoons Chopped spring onions (optional, for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
In a large bowl, combine soy sauce, Shaoxing wine, grated ginger, minced garlic, five-spice powder, and sesame oil to create the marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
In a shallow dish, mix together cornstarch, all-purpose flour, baking powder, salt, and white pepper to create the coating mixture.
Remove the chicken from the marinade and pat it dry with paper towels. Discard the marinade.
Dip each piece of chicken in the beaten eggs first, then dredge it in the coating mixture, pressing firmly to ensure an even layer. Repeat with all pieces.
Heat the vegetable oil in a deep frying pan or wok over medium heat until the oil reaches 350°F (175°C). Use a thermometer for accurate temperature control.
Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
Fry each piece for about 6-8 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining chicken pieces.
Garnish with chopped spring onions and sesame seeds if desired. Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
9956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 971.6 g | 1246% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 543.6 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 7078 mg | 308% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.7 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 305 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2518 mg | 54% | |
*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.
