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Shanghai Fried Chicken Recipe
This is my favorite Chinese fried chicken recipe. It's easy to make and of course tasty. This recipe does not require any breading or batter at all. The chicken is seasoned with Chinese style seasoning such as five spices powder, soy sauce and Sichuan peppercorn. In order to remove any unwanted gamey taste, the chicken is infused with ginger and rice wine.
There are three important step to make this Shanghai fried chicken: first marinate the chicken with the spices, second steam the chicken, then last fry it. The marinated chicken should be steamed for about 30 minutes or until cooked through. This is the secret how to make crispy but juicy fried chicken.
I prefer to use small broiler because it's simply tasty and need less time to cook. If you are using bigger size chicken, cut it into pieces before frying it. The frying process should be fast because you have cooked chicken.
What You Need
Serves 4 - 6
2 lbs chicken
1 piece of ginger, 1-inch, minced
3 spring onions, chopped
3 tbsp soy sauce
2 tsp Chinese rice wine
1/8 tsp five spices powder
2 tsp Sichuan peppercorn
1/2 tsp salt
cooking oil for frying
How to Fix
- Clean and wash the chicken. Then pat it dry.
- In a small bowl, combine ginger, spring onions, soy sauce, Chinese rice wine, five spices powder, Sichuan peppercorn and salt.
- Rub the cavity and outside of the chicken with five spices powder mixture. Let it rest for at least about 1 hour. The longer is better.
- Prepare a steamer. Put the chicken in the steamer and steam it over boiling water for 30 minutes.
- Transfer to a dish and discard the seasoning. Dry it with paper towels.
- Heat the cooking oil in a wok over high heat. Add the chicken and fry it at 350 F about 3 minutes each side or until golden brown.
- Remove from the oil. Drain.
- Cut the chicken into bite-seize pieces and serve immediately.
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