The Best Chinese Fried Chicken recipe

Share

Introduction

If you’re craving a dish that’s both crispy and deeply flavorful, Chinese Fried Chicken will hit all the right notes. Inspired by the iconic Taiwanese night market style, this recipe delivers golden-brown, ultra-crunchy chicken bites packed with the distinctive aroma of Chinese five spice and a juicy, tender center. Double-frying, a key technique, ensures a shatteringly crisp crust you’ll want to recreate again and again!

A Bit of History

Fried chicken may be loved all over the world, but the Chinese and Taiwanese take on this comfort food has become a street food legend. Vendors at bustling night markets in Taipei, Shanghai, and other cities have made this snack a cult favorite—think popcorn chicken, chicken cutlets, and crispy nuggets, all elevated with soy-based marinades, five spice, and sometimes even fried basil. The result? Fried chicken that’s unique, incredibly aromatic, and utterly crave-worthy.

Why You’ll Love This Recipe

  • Crispy Perfection: The double-frying method ensures every bite is golden and crunchy.
  • Big Flavor: A savory marinade and five spice powder set this chicken apart from your average fried chicken.
  • Versatile: Serve as an appetizer, party snack, or main course.
  • Authentic Street Food Vibes: You’ll feel like you’re eating straight from a Taipei night market stall!
  • Easy to Customize: Use chicken thighs or breasts, tweak the spice, or add chili for heat.

Ingredients and Their Role

  • 3 boneless chicken thighs (cut into 4cm cubes)
    Juicy, tender chicken thighs are ideal, but chicken breast works too.
  • 1 tablespoon soy sauce
    Adds umami and depth to the marinade.
  • 1 tablespoon rice wine
    For fragrance and a touch of sweetness—Shaoxing wine or dry sherry is best.
  • 3 cups water
    Helps mellow the marinade and ensure the chicken stays juicy.
  • 1 cup self-rising flour
    Self-rising flour contains baking powder, giving the crust extra lift and crunch.
  • 2 teaspoons five spice powder
    The signature flavor—aromatic and warming.
  • 1 teaspoon salt
    Essential for flavor, both in the marinade and the coating.
  • 800 ml oil
    Enough for deep-frying; use vegetable, peanut, or canola oil.
  • 1 cup basil (optional, Thai basil preferred)
    Frying basil leaves is a Taiwanese twist for fragrance and color.

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl or container, mix soy sauce, rice wine, and water.
Add the chicken cubes, stir to coat, cover, and refrigerate overnight.
Why marinate so long? This makes the chicken incredibly tender and infuses flavor into every bite.

Pro Tip: In a hurry? Marinate for at least 1 hour, but overnight is best for depth.

2. Prepare the Coating

In a large bowl, combine the self-rising flour, five spice powder, and salt.
Mix well until all the seasoning is evenly distributed.

3. Heat the Oil

Pour 800 ml oil into a deep fryer or heavy-bottomed pot. Heat to 375°F (190°C).
Use a thermometer for accuracy—proper temperature is crucial for crispiness and preventing oily chicken.

4. Coat and Fry the Chicken

Remove chicken from marinade and pat dry lightly with paper towels.
Dredge each chicken cube in the seasoned flour, shaking off excess so the coating is even.

Carefully lower the chicken into the hot oil (work in batches if needed).
Fry for 3–5 minutes until lightly golden and just cooked through. Remove and drain on paper towels.

Rest for 2–3 minutes—this step allows juices to settle and the coating to set.

5. Double-Fry for Ultimate Crispiness

Return the chicken pieces to the oil for a second fry (1–2 minutes), just until deep golden brown and extra crispy.
Drain well on fresh paper towels.

6. Optional: Fry the Basil

If using, quickly fry basil leaves (careful—they will sizzle and pop) for just a few seconds until crisp. Drain and scatter over the chicken for a traditional street food flourish.

7. Serve

Pile the fried chicken on a plate or platter, scatter with the crispy basil, and dig in while hot and ultra-crunchy.
Serve with a wedge of lime, sweet chili sauce, or a little sea salt for dipping.

A plate of golden Chinese fried chicken bites with scattered crispy basil leaves, glistening and ready to eat, set against a rustic wood table.

Tips, Variations, and Pro Ideas

  • Make It Spicy: Add chili powder or Sichuan pepper to the coating for heat.
  • Try Potato Starch: For a lighter, ultra-crispy crust (like real Taiwanese popcorn chicken), swap half the flour for potato or tapioca starch.
  • Add Garlic: Mince garlic into the marinade for extra savoriness.
  • Gluten-Free Option: Use gluten-free self-rising flour or a mix of cornstarch and gluten-free flour.
  • Serve With: Steamed white rice, pickled vegetables, or a fresh salad.

Nutrition Information (per serving, approx.)

  • Calories: 320 kcal
  • Protein: 18 g
  • Fat: 18 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Sodium: 600 mg

FAQ

Can I use chicken breast instead of thighs?
Yes! Chicken breast will be a little leaner and slightly less juicy but still delicious.

What’s Chinese five spice?
A spice blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel. It gives this chicken its signature aroma.

Can I air-fry this recipe?
Yes, though it won’t be quite as crispy. Spray coated chicken generously with oil and air-fry at 200°C for 12–15 minutes, flipping halfway.

How do I keep leftovers crispy?
Reheat in a hot oven or air fryer for a few minutes. The double-fry method helps crust stay crisp.

What dipping sauces go well?
Try sweet chili sauce, Sriracha mayo, or soy-vinegar with a hint of garlic and sugar.

A plate of golden Chinese fried chicken bites with scattered crispy basil leaves, glistening and ready to eat, set against a rustic wood table.

Conclusion

Chinese Fried Chicken is everything you want in a snack or a crowd-pleasing meal—crispy, juicy, aromatic, and packed with flavor. Thanks to its double-fry technique, five spice aroma, and (optionally) the pop of fried basil, this recipe will transport your tastebuds straight to a Taiwanese night market. Give it a try for your next gathering or comfort-food night, and prepare for zero leftovers!

Print

Chinese Fried Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, flavorful Chinese-style fried chicken made with a fragrant five-spice blend and optional fried basil. Double-fried for the ultimate crunch!

  • Author: Gladys’s kitchen
  • Prep Time: 10 minutes
  • Marinate Time: Overnight (8 hours)
  • Cook Time: 15 minutes
  • Total Time: 8 hours 25 minutes
  • Category: Appetizer, Main Course, Street Food
  • Method: Deep Frying
  • Cuisine: Chinese
  • Diet: Halal

Ingredients

Scale
  • 3 boneless chicken thighs, cut into 4 cm cubes

  • 1 tbsp soy sauce

  • 1 tbsp rice wine

  • 3 cups water

  • 1 cup self-rising flour

  • 2 tsp five spice powder

  • 1 tsp salt

  • 800 ml oil (for frying)

  • 1 cup fresh basil leaves (optional)

Instructions

  1. Marinate the Chicken:
    In a bowl or container, mix soy sauce, rice wine, and water. Add the chicken cubes and marinate in the refrigerator overnight.

  2. Prepare the Dry Coating:
    In a separate bowl, combine self-rising flour, five spice powder, and salt. Mix well.

  3. Heat the Oil:
    In a deep fryer or large pot, heat oil to 375°F (190°C).

  4. First Fry:
    Remove chicken from the marinade and dredge each piece in the flour mixture. Shake off excess.
    Fry the chicken in batches for 3–5 minutes, until light golden brown. Remove and drain on paper towels. Rest for 2–3 minutes.

  5. Second Fry:
    Fry the chicken again for 1–2 minutes until deep golden and crispy. Drain well.

  6. Optional Fried Basil:
    Carefully fry the basil leaves in the hot oil for a few seconds until crisp. Mix them with the fried chicken before serving.

Notes

  • Double Frying gives the chicken its extra crunch—don’t skip it!

  • Basil Tip: Add basil only at the end, and fry with caution as it splatters.

  • Substitute chicken breast if preferred, but thighs give more juiciness.

  • Let chicken rest between fries to retain moisture inside while crisping the outside.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check also:

Lemon Chicken Ricotta Meatballs

Chicken and meat easy Recipes

suggestions:

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star