Asian Crispy Chicken Recipe
Make Asian Crispy Chicken Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Breading
Sauce (optional, for tossing or dipping)
Method
Marinade & Chicken
- 1
Prep and marinate
Trim excess fat from chicken and cut into 1" strips. In a bowl combine soy sauce, Shaoxing wine, sesame oil, grated ginger, minced garlic, beaten egg, kosher salt, and white pepper. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours. Pat the marinated pieces lightly with paper towel just before breading to remove excess moisture.
Breading
- 2
Mix dry and wet batter
In a shallow bowl or wide dish whisk together all-purpose flour, cornstarch, baking powder, salt, and ground white pepper until homogeneous. Add cold sparkling water and stir just until combined — you want a slightly pasty batter that clings to chicken, not a thin runny batter. If batter becomes too thick, add up to 1-2 tablespoons more cold water.
- 3
Heat oil
Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1.5" (about 3-4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily without browning immediately.
- 4
Coat and fry (first fry)
Working in batches of 6-8 strips (do not overcrowd), dredge each chicken strip in the batter so it is well coated. Shake off excess briefly and gently lower into hot oil. Fry for 2-3 minutes per side until pale golden and the pieces float. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Let the oil return to 350°F between batches.
- 5
Double-fry for extra crisp
After all pieces have had the first fry, increase oil temperature to 375°F (190°C). Return chicken in batches and fry for an additional 1-2 minutes until deep golden brown and very crisp. This double-fry method produces a crunchy exterior and tender interior. Transfer to a wire rack and immediately season lightly with a pinch of salt.
Sauce (optional, for tossing or dipping)
- 6
Make sauce
In a small bowl whisk together hoisin sauce, rice vinegar, honey, soy sauce, and gochujang or sriracha if using. Add water a tablespoon at a time to reach a smooth, pourable consistency. Taste and adjust sweetness or acidity.
- 7
Toss or serve
If serving sauced chicken, place fried chicken in a large bowl, pour the warm sauce over and toss quickly to coat (work in batches to keep crispness). Alternatively serve sauce on the side for dipping. Garnish with toasted sesame seeds and thinly sliced green onions.