Crispy Fried Chicken (Xiang Su Ji)
Crispy golden exterior, tender and juicy inside. Marinated and coated with a light crispy batter, double-fried to perfection. Sprinkle with salt and pepper while hot for an irresistible classic Chinese fried chicken.
Ingredients
12 items- Chicken thighs 300g
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- White pepper powder 1/4 tsp
- Ginger 3 slices
- Egg 1
- All-purpose flour 50g
- Cornstarch 50g
- Water as needed
- Cooking oil enough for deep frying
- Salt and pepper mix to taste
Nutrition
Steps （6 steps）
Cut chicken into pieces, pound lightly. Add soy sauce, wine, salt, white pepper, and ginger. Mix well and marinate for 20 minutes.
In a bowl, beat egg, add flour, cornstarch, and a little water to make a flowing batter. Let rest for 5 minutes.
Add marinated chicken to the batter, toss to coat evenly, shake off excess batter.
Heat oil to 180°C over high heat, reduce to medium. Fry chicken for 4 minutes until light golden and floating. Remove and drain.
Turn heat to high, increase oil temperature to 200°C. Fry chicken again for 1-2 minutes until golden and crispy. Drain on paper towels.
Arrange on a plate, sprinkle with salt and pepper mix while hot. Serve with sweet chili sauce if desired.
Tips
Double-frying is the key: first fry at medium heat to cook through, second fry at high heat to crisp. Pounding chicken tenderizes. Batter should be thin; too thick will not be crispy.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.