Introduction
Asian Fried Chicken is twice fried for extra crispiness. Chicken wings are often cooked this way in Asian American restaurants. I use it for drumsticks, and chicken tenders too. It has a light Asian flavor that is truly irresistible. Serve them with hot sauce, Blue Cheese Buttermilk Dressing, or Buttermilk Ranch Dressing. Once you make fried chicken this way, you might make it this way from now on. They’re that good!
Asian Fried Chicken Recipe
Asian Fried Chicken
Equipment
- mixing bowl
- wire whisk
- medium heavy bottom skillet
- baking sheet
- paper towels
Ingredients
- 10 chicken wings – washed and pat dry, see notes for larger pieces
- ⅛ tsp black pepper – finely ground
- ¼ tsp white pepper – finely ground
- ¼ tsp garlic powder
- 1 tsp kosher salt
- ½ tsp white sugar
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 egg
- 1 ½ tbsp cornstarch
- 3 tbsp all-purpose flour
- 4 cups oil – for frying
Instructions
- Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil, and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the chicken is coated.10 chicken wings, 1/8 tsp black pepper, 1/4 tsp white pepper, 1/4 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp white sugar, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 egg, 1 1/2 tbsp cornstarch, 3 tbsp all-purpose flour
- Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking). After marinating mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it looks too watery you can add more cornstarch and flour.
- Fill a medium heavy bottom frying pan about 2/3 of the way up with oil, and heat it to 325℉. Fry the chicken in small batches for 5 minutes.4 cups oil
- Remove to a baking pan lined with paper towels.
- After all of the chicken is fried, return it to the oil in batches and fry again for 3 minutes. Drain on paper towels or a cooling rack.
Notes
- If making legs or bigger cuts, double the recipe. Let the second fry go for 5 minutes. Add all pieces back to the oil and add 2-3 minutes. Internal temperature should reach 165℉.
- Deep frying in peanut oil makes a big difference. Lightly sprinkle with Cayenne pepper, or a few dashes of hot sauce if desired.
- Dip in Blue Cheese, or Ranch dressing.
PRIVATE NOTES
Nutrition
More Information
Why Fry Fried Chicken Twice?
Nobody wants to eat a rubber chicken! The secret to crispy chicken skin is to dry it out. This is true for skin-on char-grilled chicken, roasted chicken, smoked chicken, and fried chicken too. When you fry chicken twice, the heat from the first fry will cause more of the moisture in the skin to evaporate out. When you fry it the second time the remaining moisture evaporates, resulting in crispy skin without overcooking the meat. Asian fried chicken has a beautiful crispy golden skin. It’s moist and delicious, and it has a hint of Asian flavor.
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Buttermilk Ranch Dressing
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