Best Fried Chicken Chinese Style Recipes

CHINESE STYLE FRIED CHICKEN

Steps:

• Cut chicken into inch pieces.
• Whisk together egg whites and soy sauce.
• Soak chicken in soy mixture for 20 minutes covered in the fridge.
• Add 2 cups oil to wok or deep fryer.
• Heat wok to 350°F.
• Put cornstarch and flour into a reseal able plastic freezer bag.
• Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
• Add chicken to wok.
• Fry 15 seconds only. No browning yet!
• Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
• After all of the chicken has cooked for 15 seconds let cool for a few minutes.
• Fry it an additional 15-20 seconds or until golden.
• Always check meat. If it is pink it needs to be cooked longer.
• Top with your favorite lemon or orange sauce.

CHINESE STYLE DEEP FRIED CHICKEN WINGS

Steps:

• Mix all the marination ingredients in a big bowl evenly and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
• Marinade the chicken wings for 1 hour at least.
• Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown color.

CHICKEN KARAAGE : JAPANESE-CHINESE STYLE FRIED CHICKEN

Steps:

• (you can use another kind of oil; I just prefer peanut oil) Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier. Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.) Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown. Drain well, and eat with a squeeze of lemon juice.

ORANGE CHICKEN - CHINESE TAKEOUT STYLE, QUICK, EASY & BAKED, NOT FRIED.

Steps:

• Heat a cookie sheet in the oven at 425 degrees F. This speeds up the cooking time later.
• Cut the chicken into about 2-bite pieces and season them lightly with salt and pepper
• Sift together the flour, salt, pepper, powdered ginger and five spice powder.
• Whisk together the egg and water to make an egg wash.
• Dredge the chicken pieces into the flour dredge to coat them, then dip the pieces into the egg wash and back into the flour and spice dredge again.
• Working quickly, retrieve the cookie sheet from the oven and lightly brush the entire bottom with the oil. Add the coated chicken pieces to the pan but don't crowd them together. They should not be touching. Lightly drizzle a little more oil over the chicken pieces. A spray bottle works well for this too.
• Pop the chicken into the oven for 8 minutes. Take the pan out and turn the chicken pieces over before putting them back into the oven for another 7-8 minutes. Cut one open to see that they are fully cooked. This should be plenty of time at that temperature.
• Toss the cooked chicken pieces wight he sauce and serve over steamed rice or Chinese noodles.
• Garnish with toasted sesame seeds and chopped green onions if you like.
• In a small saucepan over medium heat, quickly sauté the garlic in the peanut oil for only a minute or so.
• Add all of the remaining ingredients to the pot, except the cornstarch and water.
• Bring the sauce to a slow simmer for 5 minutes.
• Stir the cornstarch into the water and immediately add it to the sauce stirring constantly. Simmer for only another minute, stirring constantly before serving.

SPICY FRIED CHICKEN WINGS - CHINESE TAKEOUT STYLE

Steps:

• Put your chicken wings in a large bowl. In a small bowl, combine the paprika, 1 1/2 tablespoons of dried red chili flakes, white pepper, ground Sichuan peppercorns, cumin, salt, and sugar and mix thoroughly.
• To the chicken wings, add half of the spice mixture and the Shaoxing wine, and mix thoroughly with your hands until the chicken wings are evenly coated. Cover, and let the wings marinate in the refrigerator overnight (a full 24 hours is even better).
• After the wings have finished marinating, take them out of the refrigerator, and let them come up to room temperature. There may be some liquid at the bottom of the bowl, which is fine. Add the beaten egg white, cornstarch, and flour to the wings, and mix well with a spatula. The wings should be very lightly coated with a thin batter.
• In a deep pot, heat your frying oil to 325F. There should be enough oil so that the wings can be submerged. Fry the wings in small batches for 5 minutes each, and transfer to a sheet pan lined with paper towels.
• After all of the wings are fried, return them to the oil in batches fry a second time for 2 minutes each batch--until they turn golden brown and crispy. Transfer the wings to a stainless steel bowl and sprinkle in the remaining spice mixture. Toss the wings until they are well coated!
• If you like, per standard practice with fried food, feel free to add more salt to taste before serving!

CHINESE-STYLE FRIED CRISPY CHICKEN

Steps:

• Fill a 6 quart stock pot with cold water add in the whole chicken bring to a rolling boil about 5 minutes and place a cover onto the stockpot and turn off the heat and don't open!
• Remove the chicken after a hour and place into a large container add ice cube and cold water and let set in the container for 30 to 45 minutes. Remove the cold chicken and pat dry with paper towel. The whole chicken needs to be very dry inside and outside. Lightly season chicken with salt. Let stand at room temperature for an hour.
• In a large pot with oil and place over a high heat until the oil is at 360°. This next step you need to care in low the whole into the hot oil and deep fry until golden brown. Turn off the fire! Remove the fried chicken onto a platter and set aside to cool.
• In a saucepan add in the chicken broth, soy sauce, sugar, white pepper and a little dash of five spice powders and bring to a simmer.
• Place the whole chicken and cut into bite size pieces and plate onto a serving platter and top with green onion strips. Pour the sauce in from the side of the platter and serve.

FRIED CHICKEN (CHINESE STYLE)

Steps:

• Combine seasoning in a small bowl.
• Rub the cavity and outside of the chicken with seasoning.
• Heat oil in wok or deep fryer to 190 degrees celcius ( 375 degrees F).
• Drain the chicken and place in hot oil. Lower the flame to medium heat and fry the chicken, turning a few times until done (about 30 mins). Drain. cool and chop into bite sized pieces. Serve with sauce and garnish with chopped chives.
• For sauce:.
• Boil water in small saucepan, add bouillon cube, oyster sauce and soy sauce. Boil for 2 minutes. Blend cornflour and water and add slowly, stirring constantly to thicken.

FRIED CHICKEN WINGS, CHINESE TAKEOUT STYLE

Steps:

• Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated.
• Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
• After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
• Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 degrees F.
• Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
• Drain on paper towels or a cooling rack, and serve with hot sauce!