Easy Chinese Fried Chicken

Fried chicken is one of my favorite snacks.

I believe that most people like to eat fried foods. In China, some parents think that fried foods sold at roadside stalls are unhealthy because some stalls reuse oil. So they don’t allow their children to buy fried food from roadside stalls. When the oil is repeatedly fried too many times, the oil will turn black, which is not good for our health or the taste of food.

So, what if we fry some food ourselves? We use healthy oils and we use hygienic ingredients. This can solve our desire to eat fried foods without worrying about affecting our health, because we will not cook foods that endanger our health.

This Chinese fried chicken recipe is quick and easy to make. You can use one chicken breast for two or three people. Or, you can serve it as an appetizer at your next party. I added cumin and chili powder to give it a spicy taste.

Breadcrumbs: 

Ingredients for Chinese fried chicken:

• 1 chicken breast 
• 1 egg 
• corn starch 
• breadcrumbs 
• Soybean oil (or other oil, such as rapeseed or peanut, or lard, suitable for deep-frying)
• 2 teaspoons (10 ml) cooking wine 
• 1 teaspoon (5 ml) white pepper powder 
• Your choice of seasonings for the cooked chicken: I like ground cumin and chili powder. 

Cooking Chinese fried chicken:

1. Cut the chicken breast into slices. I cut 5 slices. 
   
2. Season the chicken with white pepper and marinate it in the cooking wine for 30 minutes. 
   
3. After marinating the chicken, beat the eggs, pour the starch on a plate and the bread crumbs on another plate, and set aside.
   
4. Pour just enough oil in your wok or skillet to submerge the chicken and heat it to 375 F (190 C).  Dredge the chicken slices in the starch to coat them evenly. Then dip a chicken slice in the egg, coating evenly. Finally dredge the chicken slice in the breadcrumbs to coat evenly and set aside. Repeat until all slices are coated. 
   
5. When the oil reaches 375 F (190 C), carefully add a piece of chicken and fry for 3 minutes, then turn it over deep fry the reverse side. Remove it after 2 minutes. The total time for frying is 5 minutes. You can first fry one piece of chicken, and when you master the technique, you can fry several pieces at the same time.
   
6. Cut the fried chicken strips into pieces and sprinkle with your favorite seasoning. I added cumin powder and chili powder.
   

Notes:

• When frying, do not let the hot oil come into contact with water, otherwise oil splashing will occur. 
• Don’t let the coated chicken wait too long, otherwise the ingredients will separate from the chicken. It needs to get into the hot oil as soon as possible. 
• If you do not have a deep-fry thermometer, use a high, dry chopstick (or wooden stick) to insert into the oil. If there are small bubbles around the chopstick, then the current temperature of the oil is appropriate. 

Easy Chinese Fried Chicken

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In China, fried chicken is very popular. This recipe is easy and quick to prepare and can stretch a single chicken breast to serve two or three people. So, what if we fry some food ourselves? We use healthy oils and we use hygienic ingredients.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course, Snacks

Cuisine Chinese Home Cooking

Servings 2 servings

Calories 170 kcal

Equipment

• Dutch oven

Ingredients

  

1x2x3x

• 1 chicken breast
• 1 egg
• corn starch
• Panko breadcrumbs, plain Japanese style, plain
• Peanut oil substitute Canola oil or non-hydrogenated lard
• 2 teaspoons Shaoxing wine (10 ml)
• 1 teaspoon white pepper, ground (5 ml)
• cumin powder to taste
• Sichuan dipping chilies (Gan Die) to taste

Instructions

 

• Cut the chicken breast into slices.
  1 chicken breast
  
• I cut 5 slices.
  
• Season the chicken with white pepper and marinate it in the cooking wine for 30 minutes.
  2 teaspoons Shaoxing wine, 1 teaspoon white pepper, ground
  
• After marinating the chicken, beat the eggs, pour the starch on a plate and the bread crumbs on another plate, and set aside.
  1 egg, corn starch, Panko breadcrumbs, plain
  
• Pour just enough oil in your wok or skillet to submerge the chicken and heat it to 290-300 F (143-149 C).  Dredge the chicken slices in the starch to coat them evenly.
  Peanut oil
  
• Then dip a chicken slice in the egg, coating evenly.
  
• Finally dredge the chicken slice in the breadcrumbs to coat evenly and set aside. Repeat until all slices are coated. 
  
• When the oil reaches 290-300 F (143-149 C) carefully add a piece of chicken and fry for 3 minutes, then turn it over deep fry the reverse side. Remove it after 2 minutes. The total time for frying is 5 minutes.
  
• You can first fry one piece of chicken, and when you master the technique, you can fry several pieces at the same time. 
  
• Cut the fried chicken strips into pieces and sprinkle with your favorite seasoning. I added cumin powder and Gan Die (Sichuan Dipping Chilies powder).
  cumin powder, Sichuan dipping chilies (Gan Die)
  

Notes

When frying, do not let the hot oil come into contact with water, otherwise oil splashing will occur. 

Don’t let the coated chicken wait too long, otherwise the ingredients will separate from the chicken. It needs to get into the hot oil as soon as possible. 

If you do not have a deep-fry thermometer, use a high, dry chopstick (or wooden stick) to insert into the oil. If there are small bubbles around the chopstick, then the current temperature of the oil is appropriate. 

Nutrition

Calories: 170kcalCarbohydrates: 1gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 154mgSodium: 162mgPotassium: 450mgFiber: 0.3gSugar: 0.1gVitamin A: 153IUVitamin C: 2mgCalcium: 21mgIron: 1mg

Keyword Chicken Recipes, chili powder (gan die), cooking wine, corn starch, cumin, frying, deep-fry, lard, oil, peanut, Panko breadcrumbs, pepper, white, salt

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