Crispy At Home Chinese Fried Chicken Recipe A Guide
Chinese fried chicken recipe, an excellent dish featuring marinated chicken coated in seasoned flour and deep-fried to crisp perfection, delivers an unforgettable meal.
Equipment
- Deep pot or Dutch oven: For safe and efficient frying.
- Deep-fry thermometer: To maintain accurate oil temperature.
- Slotted spoon or tongs: For removing chicken from the oil.
- Wire rack: For draining excess oil and maintaining crispness.
- Mixing bowls: For marinating chicken and preparing the flour mixture.
- Whisk: To blend the dry ingredients evenly.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon white pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- Optional: Sesame seeds, chopped green onions, for garnish
Instructions
- Step 1: Marinate the Chicken: In a bowl, combine the chicken pieces, soy sauce, Shaoxing wine (or dry sherry), grated ginger, minced garlic, and white pepper. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Longer marinating times will result in more flavorful chicken.
- Step 2: Prepare the Coating: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, baking powder, and paprika. This blend ensures a light, crispy coating when fried.
- Step 3: Coat the Chicken: Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it thoroughly in the flour mixture, ensuring it's completely coated. Shake off any excess flour.
- Step 4: Heat the Oil: Pour vegetable oil into a deep pot or Dutch oven, filling it to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325F to 350F (160C to 175C). Use a deep-fry thermometer to monitor the temperature.
- Step 5: Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165F (74C).
- Step 6: Drain and Serve: Remove the fried chicken from the oil using a slotted spoon or tongs. Place the chicken on a wire rack lined with paper towels to drain excess oil. Serve immediately.
- Step 7: Garnish (Optional): Before serving, garnish with sesame seeds and chopped green onions for added flavor and visual appeal. For a spicier variation, add a pinch of cayenne pepper to the flour mixture. Serve the chicken with a side of sweet chili sauce or a homemade dipping sauce for an extra layer of flavor.
Notes
Variations
The recipe lends itself to creative adaptations.
- Ingredient Swaps: Chicken breasts can substitute for chicken thighs. Tapioca starch can replace cornstarch for those with sensitivities. Tamari offers a gluten-free soy sauce alternative.
- Regional Twists: Add Sichuan peppercorns for a numbing heat typical of Sichuan cuisine. Include Korean gochujang in the marinade for a spicy kick. Incorporate lemongrass and fish sauce for Southeast Asian influence.
- Dietary Adjustments: For a lower-fat version, the chicken can be baked or air-fried. Almond flour or a gluten-free flour blend can replace all-purpose flour for a gluten-free option.
Serving Suggestions
The resulting preparation is a versatile dish.
- Consider serving alongside steamed rice and stir-fried vegetables for a complete meal.
- The dish is equally suitable for lunch, dinner, or as a party appetizer.
- Pair with various dipping sauces, such as sweet chili sauce, plum sauce, or a homemade ginger-soy sauce.
Storage Tips
Proper storage is crucial for preserving freshness and quality.
- Leftovers should be stored in an airtight container in the refrigerator.
- It is best consumed within 2-3 days to maintain optimal flavor and texture.
- Reheating is best done in an oven or air fryer to restore crispness. Microwaving is not recommended, as it can make the chicken soggy.
Frequently Asked Questions
- Question 1: Can the chicken be marinated overnight?
Yes, marinating overnight enhances flavor, but be mindful of salt content to prevent overly salty results. - Question 2: What is the best oil for frying?
Oils with high smoke points, such as peanut, canola, or vegetable oil, are recommended for frying. - Question 3: How can I prevent the coating from falling off?
Ensure the chicken is well-coated and excess flour is shaken off. Also, avoid overcrowding the fryer, as this lowers oil temperature. - Question 4: Can this recipe be made in an air fryer?
Yes, air frying is a healthier alternative. Preheat the air fryer to 375F (190C), lightly spray the chicken with oil, and cook for 15-20 minutes, flipping halfway through.