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.
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.