Chinese Street Food: Batter-Fried Chicken

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Today,we will dip chicken breast in a simple Chinese fried-chicken batter recipe to cook a delicious and popular snack. In Chinese cities, pushcart vendors offer all kinds of street food. This batter-fried chicken is a common offering, and easy to make.

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Prep Time 25

Cook Time 10

Total Time 35

Course Snacks

Cuisine Chinese cuisine

Servings

Calories 265 kcal

Equipment

1 wok
1 slotted spoon or spider web strainer
1 heat safe container for hot oil
1 mixing bowl
1 sharp kitchen knife

Ingredients

1 chicken breast
Cooking oil for deep-frying

Marinade:

3 ml dark soy sauce
10 ml light soy sauce
5 ml Shaoxing wine substitute dry sherry
3 ml ground black pepper
3 ml salt

Batter:

2 eggs
100 g cornstarch

Seasoning:

Chinese chili powder for garnish or ketchup for dipping

Instructions

Preparation:

Trim away any fat or skin and rinse the chicken breast.
Cut the chicken breast horizontally into 3-4 slices. Place the breast on your cutting board, then, holding the knife level and parallel to the cutting board, make a horizontal cut through the chicken. Repeat.
1 chicken breast
Then cut into 5-8 cm (2-3 inch) strips.
Add dark soy sauce, light soy sauce, cooking wine, ground black pepper, and salt to the chicken breast. Stir to combine. Marinate for 15-20 minutes.
3 ml dark soy sauce, 10 ml light soy sauce, 5 ml Shaoxing wine, 3 ml ground black pepper, 3 ml salt
Add 2 eggs to the cornstarch. Whisk to combine, until evenly mixed. Break up any lumps of starch.
2 eggs, 100 g cornstarch

Cooking:

Fill the wok one-third to half full with deep-frying oil, and heat the oil to 180° C (356° F). Reduce the heat. Coat the chicken strips evenly with batter. Carefully put the batter-coated strips into the hot oil. When the batter firms and becomes a light golden yellow, remove the chicken from the oil. Return the heat to high and bring the oil temperature back to 180° C, then add the chicken strips for a second deep frying. Use a slotted spoon or spider web strainer to turn the chicken. Continue until the chicken strips start to float on the surface of the oil.
Cooking oil for deep-frying
Remove the chicken strips and drain the oil into a large, heat proof container. Sprinkle with some chili powder, or serve with tomato ketchup.
Chinese chili powder for garnish

Notes

Be careful with hot oil
Use a slotted spoon or spiderweb strainer to turn the chicken strips so that they are evenly cooked.

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 157mgSodium: 811mgPotassium: 341mgFiber: 1gSugar: 1gVitamin A: 186IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Keyword chicken breast, corn starch, egg, frying, deep-fry, soy sauce, dark, soy sauce, light

Tried this recipe?Let us know how it was!