Now, let’s dive into making your kitchen smell like your favorite Chinese takeout spot with this foolproof fried chicken recipe that’s guaranteed to satisfy those cravings.
Why This Recipe Works
- The marinade infuses the chicken with deep, savory flavors, ensuring every bite is packed with taste.
- Double frying guarantees an extra crispy exterior while keeping the inside succulent and tender.
- Using cornstarch in the batter gives that signature light and airy crunch that’s unmistakably takeout-style.
Ingredients
- 2 lbs chicken wings, split at joints, tips removed
- 1 cup soy sauce
- 2 tbsp garlic powder
- 1 tbsp ginger powder
- 1 cup cornstarch
- 1 cup all-purpose flour
- 2 eggs, beaten
- Oil for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Mixing bowls
- Whisk
- Tongs
Instructions
Marinate the Chicken
Combine the chicken wings with soy sauce, garlic powder, and ginger powder in a large bowl. Ensure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor penetration.
Prepare the Batter
In a separate bowl, whisk together cornstarch and flour. In another bowl, beat the eggs. This two-step coating process is crucial for achieving that perfect crunch. Tip: For an extra crispy texture, let the coated chicken sit for 10 minutes before frying.
Heat the Oil
Fill your fryer or pot with enough oil to submerge the chicken pieces. Heat to 375°F. Maintaining the right temperature is key to avoiding greasy chicken. Use a thermometer to monitor the heat throughout frying.
Fry the Chicken
Dip each marinated chicken piece first in the egg, then in the flour mixture, ensuring an even coat. Fry in batches to avoid overcrowding, about 6-8 minutes per batch until golden brown. Tip: Let the oil return to 375°F between batches for consistent results.
Double Fry for Extra Crispiness
After all pieces are fried once, fry them again for 2-3 minutes. This second fry makes the exterior impossibly crispy while keeping the inside juicy. Drain on a wire rack to keep them crisp.
Tips and Tricks
For those looking to elevate their fried chicken game, consider brining the chicken before marinating for even juicier results. Experiment with adding a pinch of five-spice powder to the flour mixture for an authentic Chinese flavor. Always use a wire rack instead of paper towels to drain the chicken; this prevents sogginess by allowing air to circulate around the chicken.
Recipe Variations
- Swap soy sauce with hoisin sauce in the marinade for a sweeter, deeper flavor profile.
- Add a teaspoon of sesame oil to the batter for a nutty aroma.
- For a spicy kick, mix in some chili flakes or Szechuan peppercorns into the flour mixture.
Frequently Asked Questions
Can I bake instead of fry?
While baking is healthier, it won’t give you the same crispy texture as frying. If you must bake, place the chicken on a wire rack over a baking sheet and bake at 425°F, flipping halfway through, until crispy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Can I use chicken breast?
Yes, but adjust cooking times as breast meat cooks faster and can dry out. Cut into strips or small pieces for even cooking.
Summary
This Chinese Takeout Fried Chicken recipe brings the crispy, flavorful joy of your favorite restaurant right into your home kitchen. With a few tips and tricks, you can achieve perfect results every time.
