Chinese fried chicken made easy

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier alternative while potato starch is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor, while canola is typically cheaper.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

Peel ginger and chop scallions.

Smash ginger and scallions in a pestle and mortar to activate flavors.

Combine dry ingredients: white pepper, chicken base, garlic powder, onion powder, and black pepper in a bowl.

Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and a heaping tablespoon of cooking white wine to the dry ingredients.

Add a couple dashes of Chinese five-spice and the smashed ginger and scallions to the mixture.

Incorporate an egg and cornstarch into the marinade, mixing well and massaging it into the chicken.

Marinate chicken for at least 1 hour, preferably overnight.

Heat vegetable oil in a wok until hot.

Coat marinated chicken in a mixture of cornstarch and flour (1/2 and 1/2).

Fry chicken at 350 degrees until it gets a little color, then remove and let it rest.

Fry the chicken a second time to achieve a crispy texture, about 8 minutes for the second batch.

Taste test the chicken to ensure it's juicy and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens