Chinese Fried Chicken Recipe From Scratch

Chinese fried chicken is one of my favorite ways to get that crispy, takeout-style crunch at home. Getting the coating right used to take me a few tries. This recipe uses a soy sauce marinade and a double-dredge in flour and cornstarch for a golden, shatteringly crisp shell every time.

Why This Chinese Fried Chicken Works

The soy sauce marinade pulls double duty. It seasons the meat deep into the fibers and tenderizes it at the same time. After 20 minutes, the chicken has a savory backbone that holds up through the fry.

Cornstarch is the key to that glass-like crunch. Mixed with flour at a 1:1 ratio, it absorbs less oil than flour alone. The coating puffs up light and stays crispy for longer — no soggy skin five minutes after you plate it.

Frying twice is what the best Chinese fried chicken spots do. The first fry cooks the meat through. A short rest and a second fry at higher heat drives out any moisture and crisps the shell to a deep golden shatter.

Ingredients

• 2 lbs (900g) chicken wings or bone-in pieces
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1 teaspoon five spice powder
• 1/2 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 egg white
• Oil for deep frying (about 4 cups / 950ml)

What You Need for Chinese Fried Chicken

Soy sauce — the marinade base. It seasons the meat, adds umami depth, and helps the coating brown evenly. Use regular or low-sodium soy sauce.

Sesame oil — adds a toasty, nutty aroma that carries through the fry. A little goes a long way. Do not substitute with regular oil.

Shaoxing wine — a Chinese rice wine that tenderizes the meat and lifts the savory profile. Dry sherry is a solid substitute. Skip if unavailable — the recipe still works.

Five spice powder — warm, slightly anise-forward spice blend that defines Chinese fried chicken flavor. Do not skip it. It is available in most grocery stores.

Cornstarch — the crunch agent. Mixed equal parts with flour, it creates a lighter coating that stays crispy. Potato starch works as a 1:1 substitute.

Egg white — binds the coating to the chicken without adding extra fat. It also keeps the crust tender at the bite-through point.

How to Make Chinese Fried Chicken

1. Pat chicken pieces dry with paper towels.
2. Combine soy sauce, sesame oil, Shaoxing wine, five spice powder, white pepper, garlic powder, and onion powder in a bowl.
3. Add chicken to the marinade. Toss to coat. Marinate for 20 minutes at room temperature.
4. Add egg white to the marinated chicken. Mix until combined.
5. Whisk flour and cornstarch together in a separate shallow bowl.
6. Dredge each piece in the flour mixture. Press firmly so the coating adheres. Shake off excess.
7. Heat oil in a deep pot or wok to 325°F (163°C).
8. Fry chicken in batches for 8 minutes until cooked through but not yet golden. Do not crowd the pot.
9. Remove and rest on a wire rack for 5 minutes.
10. Raise oil temperature to 375°F (190°C).
11. Fry chicken again for 2 to 3 minutes until deep golden and shatteringly crisp.
12. Drain on a wire rack. Serve immediately.

Chinese Fried Chicken Variations

Salt and Pepper Chinese Fried Chicken

Skip the five spice and add 1 teaspoon of coarsely ground black pepper to the flour mixture. Toss the finished fried chicken with sliced jalapeños and scallions stir-fried in a hot wok for 30 seconds. This is the salt and pepper chicken you find at Cantonese restaurants.

Spicy Chinese Fried Chicken

Add 1 teaspoon of chili flakes and 1/2 teaspoon of Sichuan peppercorn powder to the marinade. Drizzle the cooked chicken with chili crisp oil right before serving. The Sichuan peppercorn gives a mouth-numbing tingle alongside the heat.

Soy Garlic Glazed Chinese Fried Chicken

After the second fry, toss the hot chicken in a sauce made from 3 tablespoons soy sauce, 1 tablespoon honey, 2 cloves minced garlic, and 1 teaspoon rice vinegar cooked down for 2 minutes. The glaze clings to the crust without softening it.

Boneless Chinese Fried Chicken

Cut boneless chicken thighs into 1.5-inch pieces instead of using wings. Reduce total fry time for the first fry to 6 minutes since smaller pieces cook faster. Everything else stays the same.

Tips for the Best Chinese Fried Chicken

• I always double-fry. The first fry cooks the chicken through. The second fry at higher heat creates the crispy shell. Skip the second fry and the coating goes soft fast.
• Dry the chicken thoroughly before marinating. Wet chicken steams in the oil instead of frying. Paper towels, not a dish towel.
• Press the coating on firmly. A light dredge falls off in the oil and makes a mess. Press each piece and let it sit 2 minutes before frying.
• Use a thermometer. Frying at the wrong temperature is the main reason home fried chicken comes out greasy or undercooked.
• Rest on a wire rack, not paper towels. Paper towels trap steam under the crust and soften it within minutes.
• Fry in small batches. Adding too many pieces drops the oil temperature and leads to an oily, pale crust.

Make Ahead & Storage

Chinese fried chicken is best eaten fresh within 15 minutes of the second fry. I marinate the chicken the night before and keep it covered in the fridge to shorten active cook time.

Leftovers keep in the fridge for up to 3 days in an airtight container. Re-crisp in an air fryer at 400°F (200°C) for 4 minutes — do not microwave or the crust turns rubbery. To freeze, cool completely, place on a parchment-lined tray, and freeze solid before transferring to a zip bag. Reheat from frozen in the air fryer at 375°F (190°C) for 8 minutes.

Common Questions

What makes Chinese fried chicken different from regular fried chicken?

Chinese fried chicken uses a soy sauce marinade and a cornstarch-heavy coating instead of buttermilk and seasoned flour. The cornstarch creates a thinner, crunchier shell. Five spice powder gives the flavor a distinct warm, anise-tinged profile you do not get in American-style fried chicken.

Can I use chicken breasts instead of wings?

Yes. Cut chicken breasts into 1.5-inch cubes and reduce the first fry to 5 minutes. Breast meat dries out quickly so do not overcook. Thighs and wings hold up better to double frying because of the higher fat content.

How do I keep the Chinese fried chicken crispy after cooking?

Rest the chicken on a wire rack over a sheet tray in a 200°F (93°C) oven. This holds the crust for up to 30 minutes while you fry remaining batches. Never stack pieces on top of each other — the steam from the bottom pieces softens the crust on the ones above.

What oil is best for Chinese fried chicken?

Use a neutral oil with a high smoke point. Vegetable oil, canola oil, and peanut oil all work well. Peanut oil adds a subtle nutty aroma that complements the Chinese spice profile. Avoid olive oil — it smokes at frying temperatures and imparts a bitter flavor.

Can I air fry Chinese fried chicken?

You can, but the result is different. Spray the coated chicken generously with oil spray and air fry at 400°F (200°C) for 18 to 20 minutes, flipping halfway. The crust will be crispy but thinner and less shatteringly crunchy than deep-fried. The flavor is the same.

This Chinese fried chicken recipe from scratch delivers the takeout-style crunch you want in your own kitchen. Save this recipe and come back to it every time a craving hits.