Fragrant and Crispy Chicken (Xiāng Sū Jī 香酥鸡)

Fragrant and Crispy Chicken

A piece of golden-brown chicken that delivers a delightful crunch with the first bite, followed by a burst of juicy, subtly spiced flavor—this is the experience of 香酥鸡 (xiang su ji), which literally translates to “fragrant crispy chicken.”

Fragrant and crispy chicken is often served during festive occasions, such as the Chinese New Year. The crunch symbolizes good fortune and prosperity, while its golden color signifies wealth and abundance.

Fragrant and Crispy

The name 香酥鸡 speaks for itself—”香” means fragrant, “酥” refers to a delicate and crispy texture, and “鸡” simply means chicken. Traditionally, the whole chicken was marinated, steamed, and then fried. While the original version is delicious, many modern chefs prefer a variation in which chicken pieces are dipped in a light batter and fried to a golden crisp. The result? An even fluffier and crunchier bite. This approach reflects the Chinese knack for adapting traditional recipes to new tastes and cooking techniques. In essence, 香酥鸡 is a general term for the cooking method of “fragrant and crispy chicken,” with different versions found throughout China.

Origins and Variations

It’s challenging to pinpoint the exact regional origin of fragrant and crispy chicken. Some sources attribute it to Shandong cuisine, known for its mastery of frying techniques and emphasis on meat textures.

In Fujian cuisine, the addition of five-spice powder introduces another layer of flavor.

In Taiwan, a popular version is called Yán Sū Jī (盐酥鸡), which translates to “salty crispy chicken.”

Cantonese cuisine offers a version that focuses on frying the chicken to a perfect crisp while maintaining a clean, natural flavor. In this variation, five-spice powder is rarely used, although a pinch may be added to the batter or marinade. Five-spice powder typically includes cinnamon, cloves, fennel, star anise, and Sichuan pepper, representing a balance of life’s five essential flavors—sweet, salty, bitter, sour, and spicy.

For those who enjoy a spicy kick, the Sichuan version is a must-try. It is extremely popular in southwestern China and is gaining recognition in overseas restaurants specializing in authentic Sichuan cuisine. Thanks to its bold flavors, this version often requires no additional sauce.

In overseas Chinese restaurants (especially in the US and Canada), fragrant and crispy chicken has been adapted to cater to Western palates, sometimes featuring sweet glazes made with orange or honey. However, these modern twists are less authentic.

This dish also has its counterparts with other types of meat: Fragrant Crispy Duck (香酥鸭, xiang su ya), a more luxurious version, and Crispy Pork Ribs (香酥排骨, xiang su páigu), which are fried similarly to the chicken.

The Secret of Double Frying

The key technique behind this dish is double frying—first at a lower temperature (around 160°C) and then at a higher temperature (190°C). This sophisticated method locks in the meat’s juiciness during the first fry, while the second fry creates a light, crispy crust without being heavy or greasy. Sometimes no batter is used at all, but if it is, the coating is kept very thin to let the chicken’s flavor shine through. Cantonese versions are often served with a light plum sauce or a sweet and sour dip.

Serving Suggestions

On festive dining tables, fragrant and crispy chicken is traditionally served sliced into portions and accompanied by sauces such as spicy sweet and sour or garlic-soy dip. To balance the rich flavor of the dish, it’s often paired with side dishes like jasmine rice, steamed vegetables, or simple Chinese dips and sauces.

A Few Tips for Sauces or Dips

Print Recipe

Fragrant and Crispy Chicken (Xiāng Sū Jī 香酥鸡)

A piece of golden-brown chicken that delivers a delightful crunch with the first bite, followed by a burst of juicy, subtly spiced flavor.

Prep Time2 hours hrs 15 minutes mins

Cook Time30 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: chicken

Servings: 2

Ingredients

Chicken and Marinade

• 500 g chicken thighs or breasts
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• 1 teaspoon brown sugar
• 1 teaspoon freshly grated ginger
• A pinch of salt

Batter

• 100 g all-purpose flour
• 50 g cornstarch
• 1 egg
• 150 ml ice-cold water feel free to add a few ice cubes
• A pinch of salt

For Frying

• Vegetable oil for deep frying

For Garnish

• Sesame seeds for sprinkling optional

Instructions

Marinating the Chicken

• Wash and pat dry the chicken, then cut it into bite-sized pieces.
• In a bowl, combine the soy sauce, rice wine, ginger, sugar, and salt.
• Toss the chicken pieces in the marinade, ensuring they are well coated.
• Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.

Preparing the Batter

• In a bowl, mix together the all-purpose flour, cornstarch, and a pinch of salt.
• Add the egg and gradually pour in the ice-cold water while gently whisking.
• The batter should be smooth but not too thick, resembling the consistency of pancake batter.

First Frying

• Heat the oil to 160°C (320°F).
• Coat the marinated chicken pieces in the batter and carefully place them into the hot oil.
• Fry for about 6–8 minutes until the chicken is cooked through but not too dark.
• Remove the chicken and let it drain on a paper towel.

Second Frying

• Increase the oil temperature to 190°C (375°F).
• Fry the chicken again for another 2–3 minutes until it turns golden brown and extra crispy.
• Drain the chicken once more on a paper towel.

Serving

• Sprinkle with sesame seeds (optional).
• Serve hot with plum sauce, sweet and sour sauce, or your favorite dipping sauce.

Video

Notes

Tips for Perfect Batter

• Use Ice-Cold Water – Cold batter creates a better texture when fried.
• Do Not Overmix – Gently mix the batter to keep it light and airy.
• Maintain the Right Oil Temperature – Too low a temperature will make the batter absorb excess oil.