Chinese Fried Chicken

Recipe by ellie_
READY IN: 3hrs


  • 2 12 - 3
    lbs chicken, cut in 8 pieces
  • 2
    tablespoons soy sauce (I use low sodium)
  • 1
    tablespoon sherry wine
  • 1
    teaspoon salt
  • 12
    teaspoon sugar
  • 1
    scallion, including the green top cut into 2 inch pieces and split in half
  • 12
    inch gingerroot, crushed
  • 3
    cups peanut oil (for frying) or 3 cups use other oil
  • 12
    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.