Beijing Fried Chicken
Crispy on the outside, tender and juicy inside, this Beijing-style fried chicken is seasoned with five-spice, golden crispy, and bursting with flavor.
Ingredients
11 items- Chicken legs (or wings) 8 (about 500g)
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Ginger 3 slices
- Garlic 3 cloves
- Five-spice powder 1 tsp
- Salt 1/2 tsp
- White pepper 1/2 tsp
- Egg 1
- Cornstarch 2 tbsp
- Flour 4 tbsp
Nutrition
Steps （5 steps）
Wash and pat dry chicken legs, poke a few holes with a fork. Add light soy sauce, Shaoxing wine, ginger, garlic, five-spice powder, salt, and white pepper. Mix well and marinate for 30 minutes.
In a bowl, mix flour, cornstarch, and a pinch of salt. In another bowl, beat the egg.
Dip marinated chicken legs into egg, then coat evenly with flour mixture, pressing firmly. Shake off excess.
Heat oil in a pot to 170°C (slight smoke). Fry chicken legs over medium heat for 8 minutes, turning once, until golden and cooked through (insert a skewer easily). Then increase to high heat and fry 2 minutes to crisp.
Remove chicken and drain on paper towels. Serve hot with chili powder or ketchup if desired.
Tips
Longer marinating gives more flavor. Maintain oil at 170°C; double-fry method (first medium heat to cook, then high heat to crisp) works best. Add a pinch of baking soda to the coating for extra fluffiness.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Jianbing Guozi
Jianbing Guozi is the quintessential street breakfast from Tianjin, China. A thin mung bean crepe is cooked on a hot griddle, topped with an egg, flipped, brushed with sweet bean sauce and chili paste, and filled with a crunchy fried wonton sheet or youtiao. Soft outside, crispy inside, each bite is pure comfort.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.