Asian Fried Chicken

Crispy, delicious Asian style fried chicken wings or legs.

5 from 2 votes

Prep Time 2 10

Cook Time 15

Total Time 2 25

Course Main Course

Cuisine Asian

Servings people

Calories 365 kcal

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.

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.