Chinese fried chicken is a beloved dish known for its crispy skin, juicy meat, and rich, aromatic flavors. Unlike typical Western fried chicken, Chinese-style fried chicken often involves marinating the chicken with a blend of spices and sauces, then double-frying to achieve the perfect crunch. If you’ve ever wondered how to make Chinese fried chicken at home that tastes like it’s straight from your favorite Chinese restaurant, this guide will walk you through the process step-by-step.
What Makes Chinese Fried Chicken Special?
Chinese fried chicken stands out because of its unique marinade and frying technique. The marinade typically includes soy sauce, Shaoxing wine, garlic, ginger, and Chinese five-spice powder, which infuse the chicken with deep, savory flavors. The use of cornstarch or a combination of cornstarch and flour in the coating helps create that signature ultra-crispy exterior. Additionally, the chicken is often fried twice—first at a lower temperature to cook through, then at a higher temperature to crisp up the skin.
Ingredients You’ll Need
Here’s a basic list of ingredients to make classic Chinese fried chicken wings or leg quarters:
– Chicken wings or leg quarters (washed and patted dry)
– Soy sauce
– Shaoxing wine (Chinese cooking wine)
– Garlic powder or fresh garlic
– Ginger slices
– Chinese five-spice powder
– White pepper and black pepper
– Sugar
– Salt
– Sesame oil
– Egg
– Cornstarch
– All-purpose flour
– Oil for deep frying (vegetable or peanut oil works well)
These ingredients combine to create a flavorful marinade and a light, crispy coating.
Step-by-Step Guide to Making Chinese Fried Chicken
1. Marinate the Chicken
Start by mixing soy sauce, Shaoxing wine, garlic powder (or minced garlic), ginger slices, Chinese five-spice powder, white and black pepper, sugar, salt, and a bit of sesame oil in a large bowl. Add the chicken pieces and coat them thoroughly. Crack an egg into the mixture to help the coating stick.
Let the chicken marinate for at least 2 hours at room temperature, or preferably overnight in the refrigerator. This step is crucial for tender, flavorful meat.
2. Prepare the Coating
After marinating, add cornstarch and all-purpose flour to the chicken and toss until each piece is evenly coated with a thin batter-like layer. If the coating looks too watery, add a little more cornstarch and flour to achieve the right consistency.
3. Heat the Oil
Fill a deep pot or wok about two-thirds full with oil and heat it to around 320-325°F (160-165°C). Use a thermometer if you have one to maintain the correct frying temperature for the first fry.
4. First Fry: Cook the Chicken Through
Fry the chicken in small batches for about 5 to 7 minutes until the chicken is cooked through but not yet golden brown. Remove the pieces and drain them on paper towels or a wire rack. This step cooks the chicken gently without burning the coating.
5. Second Fry: Crisp It Up
Increase the oil temperature to around 350-375°F (175-190°C). Return the chicken to the hot oil in batches and fry for an additional 2 to 3 minutes until the skin is golden brown and super crispy. This double frying technique locks in juiciness while creating that irresistible crunch.
6. Drain and Serve
Drain the fried chicken on paper towels or a wire rack to remove excess oil. Serve immediately with your favorite dipping sauce or alongside steamed rice and vegetables. Hot sauce or chili oil can add an extra kick if you like it spicy.
Tips for Perfect Chinese Fried Chicken
– Dry the chicken well before marinating and frying to ensure the coating sticks and crisps properly.
– Marinate overnight for the best flavor penetration.
– Don’t overcrowd the frying pot; frying in batches keeps the oil temperature steady and ensures even cooking.
– Use cornstarch rather than just flour for a lighter, crispier crust.
– Double fry for maximum crunch and juiciness.
– Experiment with adding star anise, scallions, or even peanuts for regional variations like Sichuan-style spicy fried chicken.
Variations to Try
– Spicy Sichuan Fried Chicken: Add dried red chilies, Sichuan peppercorns, and star anise to the marinade and toss the fried chicken with toasted peanuts and chili flakes for a bold, spicy twist.
– Garlic Bok Choy Side: Pair your fried chicken with a quick garlic bok choy stir-fry for a complete meal.
– Chinese Sauce Dip: Whisk together chicken broth, oyster sauce, sugar, cornstarch slurry, and sesame oil to make a savory dipping sauce.
Chinese fried chicken is versatile and can be adapted to your taste preferences while keeping the core elements of crispiness and bold flavor.
Chinese fried chicken is easier to make at home than you might think. With a flavorful marinade, the right coating, and the double-fry technique, you can enjoy restaurant-quality fried chicken anytime. Give it a try and impress your family and friends with this crispy, juicy delight!