炸子鸡 Fried Crispy Chicken (half) Recipe

Prepare chicken

If using a whole young chicken, cut into half along the backbone and breast (you should have one half). Pat the chicken thoroughly dry inside and out with paper towels — removing surface moisture is critical for crispness.

Using a small sharp knife, pierce the skin lightly in a few places (especially over thick areas) to help render fat and allow marinade to penetrate.

Combine 1.5 tsp fine sea salt, 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1/2 tsp ground white pepper, sliced ginger, and smashed green onion in a small bowl. Rub the mixture all over the chicken, inside the cavity and under the skin where possible.

Marinate uncovered on a rack in the refrigerator for at least 2 hours, preferably overnight. Leaving it uncovered will help dry the skin for better crisping.

If you choose to use a quick brine for juiciness: dissolve 2 tbs coarse salt into 1 L warm water and chill with 1 cup ice until cold. Submerge the chicken half for 30–45 minutes in the cold brine.

Remove from brine, rinse briefly under cold water, and pat completely dry. Proceed to marinade step above (you can still rub with the marinade mixture).

Alternatively, for a blanched skin that crisps well: bring a pot of water large enough to hold the chicken to a gentle simmer. Hold the chicken half with tongs and briefly blanch skin side down for 20–30 seconds, then immediately plunge into an ice bath to stop cooking. Pat fully dry before continuing.

About 20–30 minutes before frying, in a shallow bowl whisk together 3/4 cup cornstarch, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp five-spice powder, 1/4 tsp garlic powder, 1/4 tsp white pepper, and 1/2 tsp salt. This dry mix will create a light, ultra-crispy crust.

Sprinkle a little of the dry mix evenly over the chicken and gently pat so the mix adheres to the skin. You do not need a heavy, even coating — the goal is a light dusting in crevices and over the skin for blistering crispness.

Let the coated chicken rest on a rack for 10–15 minutes at room temperature to allow the coating to set and further dry.

Pour about 1.2 L neutral oil into a deep, heavy-bottomed pot or Dutch oven so the oil depth is enough to submerge the chicken half (typically 4–6 cm depth for a half chicken in a medium pot). Heat the oil over medium-high heat until it reaches 160°C (320°F) for the initial fry. If you don't have a thermometer, test by dropping a small pinch of the dry mix — it should sizzle gently and rise to the surface.

Lower the coated chicken gently into the oil, skin side up. Fry at 160°C (320°F) for 8–10 minutes to cook the chicken through without overly browning the outside. Maintain temperature; adjust heat as needed.

Carefully remove the chicken and drain on a wire rack over a sheet pan. Let rest 5 minutes.

Increase the oil temperature to 190–195°C (375–385°F) for the final crisping. When hot, return the chicken and fry for 2–3 minutes, skin side down first if possible, until the skin is deeply golden and extra-crispy. Watch closely to avoid burning.

Remove the chicken and let drain on the rack for a few minutes. Brush or drizzle 1/2 tsp sesame oil over the skin if using for aroma and toss with sliced cilantro or scallion for garnish. Serve with lemon/lime wedges on the side.

Let the oil cool completely before straining and storing or disposing safely.