Chinese fried chicken is renowned for its ultra-crispy exterior and tender, juicy interior. So how exactly do Chinese chefs achieve this balance of textures? The secrets lie in a combination of techniques and ingredients that have been perfected over generations.
Marinating
Before frying, Chinese cooks typically marinate the chicken. This serves multiple purposes – the marinade both seasons the meat and helps achieve that coveted crispy texture.
Common marinade ingredients include:
- Soy sauce – for flavor and color
- Shaoxing wine – adds flavor and tenderizes the meat
- Ginger and garlic – provides aroma
- White pepper – enhances flavor
- Salt – seasons the chicken
- Cornstarch or potato starch – helps create a crispy coating
These ingredients are combined to make a wet marinade, into which the raw chicken is submerged anywhere from 30 minutes to overnight. This allows the flavors to deeply penetrate the meat.
In addition to building flavor, the salt helps dry out the exterior of the chicken. This effect is heightened by the cornstarch or potato starch, which absorbs moisture. Drying the exterior helps the batter adhere and also promotes browning and crisping during frying.
Coating
Before hitting the hot oil, Chinese fried chicken is always coated in a layer of starch-based batter. This batter serves multiple functions:
- It further dries out the exterior of the chicken
- It promotes browning via the Maillard reaction
- It protects the juices and prevents the chicken from overcooking
- It provides additional crunch and texture
The batter consists of water or ice water mixed with starch. Common starches include:
- Cornstarch – creates a crispy texture
- Potato starch – also lends crunch
- Rice flour – adds crunchy bits to the batter
- All-purpose flour – provides structure to the batter
Additional ingredients like salt, white pepper, baking powder, and/or eggs may also be added to the batter. Each ingredient serves a specific purpose in achieving perfectly crispy chicken:
- Salt – for flavor and drying action
- White pepper – for heat and aroma
- Baking powder – creates air bubbles for added crispness
- Egg – binds the batter and adds richness
The chicken is thoroughly coated in the batter immediately before frying. The batter adheres lightly without dripping off, so that it cooks into an ultra-crisp shell around the chicken.
Frying
Frying is arguably the most important step for creating the signature crunch of Chinese fried chicken. There are a few key factors at play:
- Oil temperature – the oil must be very hot, between 350-375°F
- Frying method – deep frying is preferred over pan frying
- Frying in batches – chicken is fried in small batches to maintain oil temperature
- Frying time – the chicken is fried just until golden brown and crisp
Frying in small batches is critical, as overcrowding the pot would lower the oil temperature and result in greasy chicken. Maintaining the ideal high heat allows the batter to cook up ulta-crispy and brown without making the chicken interior overdone.
The chicken is fried for just 4-6 minutes, until the batter is a golden brown and makes a cracking sound when tapped. It’s removed immediately at this point to prevent overcooking.
As for oil, peanut oil is considered ideal as it has a high smoke point and neutral flavor. Other oils like vegetable oil or shortening are also commonly used.
Finishing Touches
After frying, a few final touches are added to maximize the crispy texture and flavor of the chicken:
- Letting rest – fried chicken is placed on a wire rack to allow any trapped steam or moisture to escape
- Tossing in sauce – the crispy chicken is tossed in a sticky sauce to enhance flavor
- Frying aromatics – fried bits of garlic, chili, and ginger are used as a crunchy, aromatic garnish
Common sauces to toss the chicken include sticky chili sauce, soy sauce, or a salt-and-pepper mix. The resting period helps ensure the coating stays ultra-crispy even after saucing.
Fried aromatics like garlic, ginger, and dried chilies add textural contrast and flavor. They are simply fried briefly in oil until crispy and golden brown before being sprinkled as a garnish.
Key Takeaways
In summary, the secrets to ultra-crispy Chinese fried chicken include:
- Marinating in a salt-and-starch mixture
- Coating in a light, starchy batter
- Deep frying in 350°F+ oil in small batches
- Frying for a short time just until crispy brown
- Letting rest before saucing to maintain crispness
- Tossing in a flavorful sauce
- Garnishing with crispy fried aromatics
It’s a meticulous technique refined over generations to achieve the perfect balance of flavorful and tender chicken encased in an exceptionally crispy, crunchy coating.
The History Behind Crispy Chinese Fried Chicken
Crispy fried chicken has a long history in China. Some sources trace it back over 1,000 years to the Northern Song Dynasty. However, it’s believed fried chicken didn’t become popular across China until the Ming Dynasty around 1368-1644 AD.
In its early days, fried chicken was a delicacy enjoyed by royal and high society families. The chicken was fried in animal tallow, and then cooked further in a simmering liquid. This produced tender, flavored meat encased in a thin crisp skin.
Fried chicken grew in popularity through the Qing Dynasty from 1644-1912. More efficient oil extraction methods increased the availability of vegetable oils for frying. Thicker batters also came into use to protect the chicken from overcooking in hot oil.
By the 20th century, fried chicken had become a mainstay in Chinese households, restaurants, and food stalls. Regional styles emerged with the development of new batter recipes and cooking techniques.
For example, fried chicken morsels served on skewers or toothpicks became popular street food in Beijing and other northern cities. Cantonese fried chicken featured lighter batters to allow the flavor of the meat to shine through.
To this day, crispy fried chicken remains a favorite dish across China. It is treasured for both family meals and special occasions like weddings and Chinese New Year celebrations.
Key Moments in Chinese Fried Chicken History
- 1000 AD – Earliest origins of fried chicken recipes during Northern Song Dynasty
- 1368 AD – Fried chicken becomes popular among royal families during Ming Dynasty
- 1600s AD – Frying techniques advance with use of vegetable oils during Qing Dynasty
- 1900s AD – Regional styles develop including Beijing skewer chicken and Cantonese fried chicken
- Today – Remains beloved home cooking and restaurant dish across China
Common Chinese Fried Chicken Dishes
While the basic preparation techniques remain similar, Chinese fried chicken comes in many delicious regional varieties. Here are some of the most popular Chinese fried chicken dishes:
Beijing (Peking) Fried Chicken
Originating in the capital city, this dish features chicken chunks seasoned with aromatic spices, fried on skewers or toothpicks. It’s commonly sold as street food.
Shandong Fried Chicken
From Shandong province, this style marinates chicken in a salty garlic-and-ginger mixture. It uses a light batter and splutter frying method for ultra-crispness.
Cantonese Fried Chicken
A specialty of Guangdong, Cantonese fried chicken uses a very thin batter to allow the chicken’s natural flavors to shine. It’s known for its intense crunch.
Sichuan Mala Fried Chicken
In true Sichuan fashion, this fried chicken is coated in a spicy, tongue-numbing chili-pepper batter. It packs a powerful mala punch.
Sweet and Sour Fried Chicken
Beloved across northern China, this recipe features fried chicken cubes tossed in a sticky, aromatic sauce of vinegar, sugar, and soy sauce.
Common Chinese Fried Chicken Batters
The batter coating is key to achieving perfectly crispy, crunchy texture in Chinese fried chicken. Here are some classic batter recipes used across different regions:
| Batter Type | Key Ingredients | Characteristics |
|---|---|---|
| Basic Fry Batter | Flour, water, salt | Simple, versatile everyday batter |
| Starch Velvetizing Batter | Corn starch, egg white, baking powder | Ultra-crisp and smooth texture |
| Mala Batter | Sichuan peppercorn, chili powder | Spicy, tongue-numbing flavor |
| Beer Batter | Beer, flour, cornstarch | Light, crispy, and delicious flavor |
Top Tips for Extra-Crispy Chinese Fried Chicken
Try these expert tips for your crispiest Chinese fried chicken yet:
- Use bone-in chicken thighs and legs. The bones help retain moisture.
- Cut chicken into 11⁄2-2 inch pieces for ideal frying results.
- Marinate for at least 2 hours, or overnight for the best flavor.
- Use a starch like cornstarch or potato starch in the batter.
- Refrigerate batters for 1 hour before using. Colder = crisper!
- Use a deep pot and keep oil between 350-375°F.
- Fry in small batches. Don’t overcrowd.
- Fry for 4-6 mins only. The chicken will keep cooking off heat.
- Let the chicken rest before sauce coating to retain crispness.
- Toss chicken in sauce right before serving.
Conclusion
In conclusion, crispy fried chicken has been cherished for centuries as one of China’s top comfort foods. The secret lies in a mastery of technique – from marinating, battering, frying, and saucing. Now that you know the traditional methods, you can make restaurant-quality fried chicken in your own kitchen!