Prep 2 hrs 30 mins
Cook 30 mins
Easy to make fried chicken is adapted from The Cooking of China. Prep time include 2 hour marinating time.
- 2 1⁄2-3 lbs chicken, cut in 8 pieces
- 2 tablespoons soy sauce (I use low sodium)
- 1 tablespoon sherry wine
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 scallion, including the green top cut into 2 inch pieces and split in half
- 1⁄2 inch gingerroot, crushed
- 3 cups peanut oil (for frying) or 3 cups use other oil
- 1⁄2 cup flour
- Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones.
- Rinse chicken, drain and pat with paper towels.
- In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve.
- Add chicken to bowl, tossing so all the pieces are coated with mixture.
- Marinate for 1-2 hours at room temperature or overnight in refrigerator.
- Drain marinade and discard.
- Wipe chicken pices dry with paper towels.
- Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter.
- Put flour in plastic or paper baggies.
- Add chicken and shake well to coat chicken evenly.
- Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides.
- Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done.
- Drain well on paper towels.
Yes, this is easy to make...I did make a couple of changes - I used rice wine in place of the sherry wine and used vegetable oil instead of peanut. Also, I used 2 lbs. of boneless, skinless chicken thighs instead of the chicken pieces. This was delicious....came out ultra crispy on the outside and tender and juicy inside. My husband and daughter loved it...thanks ellie for another keeper!
I had such high hopes for this recipe but it just did not do anything for us. I did let the chicken marinate overnight and increased the ingredients a bit to kick up the flavor but the DH and I thought the chicken was too bland. I will try this again but with spicier ingredients.
I use to make a version of this when I was pregnant and craved it. I thought this sauce/marinade was very good, but could have used more soy sauce for added flavor. Just for future cooks - I cooked half my chicken in my seasoned wok and half in a stainless steel pan as my wok was too full. In the ss pan, the chicken started to burn - I think it was the sugar in the marinade. Just an FYI. It did fine in the wok. I think when I make it again, I will use all thighs and double the soy sauce. I recommend serving this with fragrant jasmine rice.