U Nega Gei
Dive into the irresistible flavors of U Nega Gei, a classic Chinese fried chicken dish that's all about bold spices and tantalizing textures. Juicy bone-in chicken thighs are marinated in a savory blend of light soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, and a hint of five-spice powder, infusing each bite with aromatic depth. Coated in a light, crispy batter made with cornstarch and baking powder, these golden pieces of perfection are deep-fried to crunchy excellence. Perfectly crispy outside and tender inside, this dish is best served hot with steamed rice or your favorite dipping sauce. Whether you're recreating a takeout favorite or wowing guests at your next dinner party, U Nega Gei is a must-try delight for any fried chicken lover!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces Bone-in chicken thighs
- 3 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Shaoxing wine
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sugar
- 0.5 teaspoon Five-spice powder
- 1 teaspoon Sesame oil
- 3 tablespoons Cornstarch
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Cold water
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the light soy sauce, oyster sauce, Shaoxing wine, minced garlic, grated ginger, sugar, five-spice powder, and sesame oil. Mix well.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.
In a separate bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Gradually add the cold water, stirring constantly, until a smooth batter forms.
Heat the vegetable oil in a deep saucepan or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil—it should sizzle immediately and rise to the surface.
Remove the chicken from the marinade, allowing excess liquid to drip off. Dip each piece into the batter, ensuring it is fully coated.
Carefully lower the battered chicken pieces into the hot oil. Fry in batches, turning occasionally, until the chicken is golden brown and fully cooked (internal temperature of 165°F or 74°C). This should take about 6-8 minutes per piece.
Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve the crispy chicken hot with steamed rice or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 336 mg | 7% | |
*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.
