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Chinese-style crispy fried chicken with soy sauce and rice

How Chinese Get Their Chicken Crispy: Insider Tips from Pro Chefs

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  • Author: Sam
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

Want to make ultra-crispy Chinese fried chicken at home? This authentic recipe reveals pro chef secrets, including the perfect marinade, starch-based coating, and double-frying technique. Get restaurant-quality crispy chicken that stays crunchy for hours!

Ingredients

Scale

For the Marinade:

  • 1 lb (450g) bone-in, skin-on chicken thighs (or wings)
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1/2 tsp white pepper
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbsp cornstarch

For the Coating:

  • 1/2 cup cornstarch
  • 1/2 cup potato starch (or rice flour)
  • 1/2 tsp baking powder (for extra crispiness)
  • 1/2 tsp white pepper
  • 1/2 tsp salt

For Frying:

  • 3–4 cups peanut oil (or vegetable oil)
  • 1 tbsp sesame seeds (optional garnish)
  • 1 stalk scallions, chopped (for garnish)

Optional Sauce (for Tossed Version):

  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp chili oil (or to taste)
  • 1/2 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

Step 1: Marinate the Chicken

  1. In a bowl, mix soy sauce, Shaoxing wine, ginger, garlic, white pepper, salt, sugar, and cornstarch.
  2. Add the chicken pieces and toss well to coat.
  3. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Prepare the Crispy Coating

  1. In a shallow dish, mix cornstarch, potato starch, baking powder, white pepper, and salt.
  2. Remove the marinated chicken from the bowl and dredge each piece in the dry mixture, pressing gently so the coating sticks.
  3. Shake off excess and let the chicken rest for 5 minutes to allow the coating to adhere.

Step 3: First Fry (Low-Temperature Frying)

  1. Heat oil in a deep pan or wok to 300°F (150°C).
  2. Fry the chicken in small batches for 4-5 minutes, just until lightly golden.
  3. Remove and let it rest on a wire rack (not paper towels) for at least 10 minutes.

Step 4: Second Fry (High-Temperature Frying)

  1. Increase the oil temperature to 375°F (190°C).
  2. Fry the chicken again for 2-3 minutes until deep golden brown and crispy.
  3. Drain on a wire rack and let it rest for a minute.

Step 5: Optional Sauce Tossing

  1. In a small pan, mix soy sauce, honey, chili oil, sesame oil, and cornstarch slurry.
  2. Heat until the sauce thickens, then toss the crispy chicken in the sauce right before serving.

Step 6: Serve & Enjoy!

  1. Sprinkle with sesame seeds and chopped scallions.
  2. Serve immediately with steamed rice or a side of dipping sauce.

Notes

For extra crunch, use potato starch instead of cornstarch in the coating.
Resting between fries removes moisture, making the chicken crispier.
Use a thermometer to maintain oil temperature for perfect frying.
For an air-fried version, spray coated chicken with oil and air fry at 400°F (200°C) for 15 minutes, flipping halfway.

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Deep Frying
  • Cuisine: Chinese

Find it online: https://www.freshleafrecipes.com/how-chinese-get-their-chicken-crispy-proven-techniques/