recipe chinese fried chicken

The Best recipe chinese fried chicken

Oh, this Chinese fried chicken recipe—it’s one of those dishes that just feels like home, doesn’t it? I started making it years ago when my kids were little, and honestly, it became a staple in our house because it’s so easy to customize and always hits the spot. The first time I tried it, I was just looking for something crispy and flavorful that wasn’t too heavy, but it turned into a weekly thing, especially on weekends when we wanted something hearty but still light enough. My kids—now grown but still picky eaters—always begged for seconds, and honestly, I don’t blame them. It’s got that perfect balance of tangy, spicy, and savory that makes every bite satisfying without being greasy in the worst way.

I love this recipe because it’s not just about the taste—it’s about how it makes gatherings easier. Whether it’s a weeknight dinner or a party with friends, this fried chicken is always a crowd-pleaser. My husband and I have used it for everything from casual family dinners to throwing a little get-together with neighbors. The kids still love it because it’s fun to eat—crunchy, sticky, and full of flavor—but it’s also something we can make ahead and reheat without losing any of that crispiness. Plus, it’s got a few health perks if you tweak it right. The skin is crispy because of the proper frying technique, but if you skip the deep-frying and bake it, you can cut down on the fat while still keeping that satisfying crunch. And the sauce? It’s got a little bit of everything—sweet, sour, and a hint of heat—so it’s not just for the kids, it’s for everyone.

What really makes this recipe special is how it feels like a little taste of home, even if you’re not Chinese. It’s comforting in the best way, and my family always says it reminds them of their grandma’s kitchen, which is exactly what I want. It’s something you can make in big batches and freeze for later, so you’re never stuck without a good fried chicken meal. And the best part? It’s not complicated—just a few simple steps that come together perfectly. That’s why I’ll always keep this recipe in my rotation, because it’s more than just food; it’s a little something that brings people together.

Chinese-Style Crispy Fried Chicken

4.8 from 1503 votes

A flavorful, crispy fried chicken dish inspired by Chinese cuisine, featuring a light and airy dough and a savory tomato-based sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp sugar
• 1 large egg
• 1/2 cup warm water

For the Marinade

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp cornstarch
• 1 tbsp sugar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp black pepper

For the Sauce

• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp black pepper
• 1/2 cup chicken broth

For Extra Crispiness

• 1/2 cup vegetable oil (for frying)

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 Prepare the dough: In a large bowl, mix flour, salt, baking powder, and sugar. Add the egg and warm water, stirring until a soft dough forms. Cover with a damp towel and let rest for 15 minutes.
3. 3 Marinate the chicken: In a bowl, mix soy sauce, rice vinegar, cornstarch, sugar, garlic powder, ginger powder, and black pepper. Coat chicken breasts evenly with the marinade and let sit for at least 30 minutes.
4. 4 Shape the chicken: Roll the chicken in the dough mixture, pressing gently to adhere. Place on a floured surface and shape into ovals, ensuring each piece is covered evenly.
5. 5 Prepare the sauce: In a saucepan, combine tomato sauce, soy sauce, rice vinegar, cornstarch, sugar, minced garlic, grated ginger, and black pepper. Stir in chicken broth and bring to a gentle simmer. Simmer for 5 minutes.
6. 6 Bake the chicken: Place shaped chicken pieces on the prepared baking sheet. Bake for 15 minutes, then flip and bake for another 10-15 minutes until golden brown.
7. 7 For extra crispiness, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken for 2-3 minutes per side until golden and crispy. Drain on paper towels.
8. 8 Serve the chicken hot with the prepared sauce, drizzled over the top.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Baking sheet
• Oven
• Deep fryer or large pot with a thermostat (for deep frying)
• Slotted spoon
• Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 4❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 35

📝Notes

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This Chinese fried chicken recipe is always a crowd-pleaser because it’s crispy, flavorful, and easy to make ahead—perfect for busy family gatherings when you want something hearty but not too complicated. It holds up well on the table, so you can serve it straight from the pan or reheat it later without losing that golden, satisfying texture. Plus, it’s a great way to bring a little bit of bold, aromatic Chinese flavors to your meal without needing fancy equipment or a ton of time.

❓ Frequently Asked Questions About Chinese-Style Crispy Fried Chicken

What is the secret to achieving crispy and juicy Chinese fried chicken?

The secret lies in a well-balanced double-frying technique: first, coat the chicken in a light layer of cornstarch or a cornstarch-maltose blend for extra crispiness, then fry it in hot oil until golden. After frying, let it rest for 10–15 minutes before serving to allow the juices to redistribute. Additionally, using a mix of flour and cornstarch (in a 1:1 ratio) can enhance crispiness without making the coating too heavy.

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Why does my Chinese fried chicken turn out soggy instead of crispy?

Soggy fried chicken often happens due to overcrowding the pan, using too much oil, or not letting the chicken rest properly. To fix this, fry in batches for a golden brown color, use enough oil to submerge the chicken halfway, and avoid overhandling the pieces. Also, pat the chicken dry thoroughly before coating and frying—excess moisture prevents crispiness.

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Can I use chicken thighs instead of breasts for Chinese fried chicken?

Absolutely! Chicken thighs are preferred in Chinese fried chicken because they stay juicier and hold up better to the frying process. Their higher fat content also contributes to a richer, oilier texture. If using breasts, consider slightly brining them (15–20 minutes in saltwater) to prevent drying out, then cut into bite-sized pieces for even crispiness.

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What are the best ingredients to substitute if I don’t have cornstarch for coating?

If cornstarch isn’t available, you can use: – All-purpose flour (plain flour works but may not be as crispy; add a pinch of baking powder for extra lift). – Maltose powder (a cornstarch substitute that mimics its properties for crispiness). – Arrowroot powder or potato starch (for a lighter, airier coating). – A mix of flour and egg wash (add a beaten egg to the flour for a slightly stickier, crispier texture).

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How do I make the sauce for Chinese fried chicken without using soy sauce?

A classic sauce can be made with: – 1 tbsp soy sauce or tamari (for umami depth, though soy can be omitted in small amounts). – 1 tbsp oyster sauce (essential for savory flavor). – 1 tsp dark soy sauce (for color, if desired). – 1 tbsp rice vinegar or Shaoxing wine (brightens the sauce). – 1 tsp sugar or honey (balances acidity). – 1 tsp sesame oil (adds nutty aroma). – 1 clove garlic, minced (or ½ tsp garlic powder). – 1 tsp grated ginger (optional, for warmth). – 1 tbsp water or chicken broth (to thin slightly if needed). Mix all ingredients and adjust to taste—add more sugar for sweetness or vinegar for tang.