If you like chicken karaage, you’ll love its cousin: Chinese fried chicken! The method is almost identical, but it uses more Chinese-style ingredients.
Flavor-wise, it’s familiar but different. I can’t really describe it any better than that, haha. Personally, I love this recipe because it’s not only easy, but quick too—not to mention it leaves hardly any dishes to wash. In short, Chinese fried chicken is a must-try.
Ingredients for Chinese Fried Chicken
Dark soy sauce: The richer, darker counterpart to light soy sauce, now easy to find online or in Asian supermarkets. It adds depth and nuance to the dishes it’s used in.
Shaoxing wine: An essential Chinese cooking wine used in many recipes on the site. Click through to learn how to substitute it—though, honestly, it won’t be quite the same.
Cornstarch: It helps give the meat an incredible texture and thickens sauces to the glossy, syrupy consistency we love. It can also make an ultra-crispy coating.
How to Make Chinese Fried Chicken
This recipe couldn’t be simpler. Start by marinating the chicken for about an hour (as always, that’s just a guideline; whether you marinate it for 10 minutes or overnight is up to you).
Next, add the cornstarch. Mixed with the marinade, it forms a light batter that coats the chicken pieces beautifully. Fry everything quickly, and voilà—it’s done!
Tips for Chinese Fried Chicken
Fry in batches: the exact number will depend on the size of your saucepan. Since the cooking time is very short, you need to be able to remove the chicken quickly so it doesn’t burn.
Use chicken thigh meat for the most tender, juicy result. That said, if you marinate the chicken overnight, you’ll still get great flavor with chicken breast.
I love generously drizzling the chicken with Japanese mayonnaise. Just putting that out there.
Ingredients
- 400 g diced chicken
- 70 g cornstarch
Marinade
- 1 tablespoon granulated sugar
- 4 tablespoons Shaoxing wine
- 6 cloves garlic, minced or grated
- 4 tablespoons dark soy sauce
- 1 tablespoon fresh ginger, grated or minced
Instructions
- Whisk the marinade ingredients together in a bowl1 tablespoon granulated sugar , 4 tablespoons Shaoxing wine , 6 cloves garlic, minced or grated, 4 tablespoons dark soy sauce , 1 tablespoon fresh ginger, grated or minced
- Add the chicken and marinate for at least 1 hour400 g diced chicken
- Toss the chicken and marinade with the cornstarch until evenly coated70 g cornstarch
- Fry at 180°C for 45 seconds to 1 minute, depending on the size of the chicken pieces
Notes
- Fry in batches: the number of batches will depend on the size of your pot. Since the cooking time is very short, be ready to remove the chicken quickly so it doesn’t burn!
- Use chicken thigh meat for the most tender, juicy result. That said, if you marinate the chicken overnight, chicken breast will still develop excellent flavor.
