Chinese Style Fried Chicken

"This is a great recipe for fried chicken to use in orange or lemon chicken. It’s not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956."
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
Ready In:




  • 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.

Questions & Replies

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  1. Chicken fails to reach a safe serving temperature (165F) frying for this short a period of time. Chicken appears finished, not pink, but is still not safe to eat even when fried for twice as long as this recipe recommends
  2. Great recipe. I won't put in a tweak, but I will say I used this for my gluten free family. By using a cup 4 cup or the like "Domata" for example in place of the regular flour. You can use this recipe with fantastic results.
  3. Fantastic! Made this for a group of friends we had invited for a chinese meal. It got rave reviews from all of us. Served with fried rice and sweet & sour sauce.
  4. Rock on! Fantastic! Made last night and everyone enjoyed it,including the 2 kids I was baby-sitting who are extremely picky eaters. Served with rice and sweet and sour sauce (receipe # 362295). Will use this recipe over and over again!<br/><br/>Note: I did have to cook my chicken longer the second time, but that may have been b/c I had quite thick chunks of meat.
  5. yummo! the family loved it! my future hubby said it tasted better then Chinese takeout.I made a sweet and sour sauce to go with it but will definately try your Orange sauce next time! :D:D


  1. While fried chicken is resting, Put 3 tbs hot oil in a clean skillet. Stir fry ginger, garlic, thinly sliced onion (1 small or 1/2 large onion), red bell pepper, 2 tbs honey. Add 1/4 cup red pepper sauce, 3/4 bottle of gluten free orange sauce. Add the chicken, stir, add green onion stalks (minced), Serve on rice with a scattering of green onion on top. YUM! (I used gluten free flour. )
  2. Once I pulled the Chicken out to drain and cool I rebreaded it in the Flour/Corn Startch mixture and put it back in the frying pan. This tweak is not needed, however it did give it the extra crispy breading style.
  3. Gluten-free flour.


i like cooking (simple things usually) and i think i have a pretty good taste for good food. i have some basic cooking tips/rules that i would like to share... 1) don't mess with the cook. lol this rule is very important. i mean if i am multi-tasking, the last thing i need is someone telling me how to do something. unless you are going to be the one cooking it...shut up please. cooks also do not need anyone bitching about all of the pots and pans we use either. so it is best to just kick everyone out of the kitchen. you should be able to enjoy cooking. 2) you have to start with a clean kitchen. clean the dishes. bleach the sink, disinfect the counter tops with soap and water. doing this makes the kitchen a more comfortable place. plus you aren't dreading any piled up dishes. 3) try to accumulate an assortment of spices over time or grow your own. growing your own is a lot cheaper. i paid about $2 for a basil plant, which grew about 4 times it's size in a matter of weeks and now i can use basil whenever i want or you can go to the store and pay about $4 for like 10 leaves that always seem to spoil within a few days. 4) when using fresh ingredients i have a few tips...especially when it comes to tomatoes. DON'T refridgerate your tomaters okay people! unless you like mushy tomatoes. the only exception is after you have already cut into it. onions don't belong in the fridge till you cut them either. also you can wrap a paper towel around cilantro and green onion or really any leafy vegetable that is damp. this will help it from spoiling so fast in the fridge. 5) always use vegetables and fruits that have a good flavor and texture. this goes for every ingredient in everything you cook. if you use an unripe tasting tomato sauce in your food...your food is going to have a sour taste. very important. do the taste test. 6) of course always wash your hands. especially after handling any raw meats. 7) watch your food cook. some people like to leave the kitchen and let stuff cook but unless it is a roast or carefully timed you run the risk of eating charcoal for dinner. my sisters favorite! lol 8) if you are really serious about cooking, don't have a tile countertop. grout is a bitch to clean. 9) don't get all crazy with the salt shaker and don't add any salt or pepper when you are angry. lol that comes from personal experience. lol you can always add salt and pepper after your dish is cooked. besides some people are sensitive to salt. nobody wants swollen ankles or super high blood pressure in the morning. lol 10) if you have time, clean the dishes or what you can, while you cook. it really makes things easier. i mean you are already in the cooking mood. just do it. who wants to do the dishes after they eat? lol 11) have your refridgerator and cupboard organized. that way you know what you have and can use it before it goes bad. it helps prevent overstocking too. my mother has like 10 bottles of red wine vinegarette in her cupboard that accumulated over time. i was like "hey are you going to open a grocery store in here?" lol 12) don't feel that you have to follow recipes exactly. if you know something will taste good added or subtracted to it, do it! experimenting makes cooking a lot easier and more exciting. sometimes i will just use the temperature and cooking times and completely ignore the rest of the recipe, doing my own thing. 13) have the garbage in an accessible location. 14) be a mad scientist in the kitchen. 15) oh and don't ever think you know it all or that you are the best because everyone has something different and great to share when it comes to cooking. you learn new things all the time. so be open to new ideas. just don't put up with any crap once you have started cooking whatever you have decided to cook. lol some really good things to try if you haven't already. Hutch's spicy bbq sauce yoshido's gourmet sauce kikkoman teryaki sauce (different flavors) la victoria salsa brava hot sauce mccormmick chipotle mayonnaise
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