This Cantonese Fried Chicken brings together the best of texture and flavor — crispy golden skin, aromatic spices, and tender, juicy meat marinated in traditional Chinese seasonings like soy sauce, Shaoxing wine, garlic, and five-spice powder.
Unlike American-style fried chicken, which relies heavily on buttermilk and thick breading, Cantonese fried chicken focuses on deep-frying the chicken pieces until extra crispy on the outside while keeping the inside moist and full of umami. It’s a staple at dim sum restaurants and family dinners across southern China.
The secret lies in the marinade and the double-fry technique, which ensures that every bite delivers both crunch and depth of flavor. Whether you’re cooking for your family or looking to impress guests with authentic Chinese home cooking, this recipe will bring restaurant-quality results right into your kitchen.
Serve it with steamed rice and stir-fried vegetables for a classic Cantonese meal, or enjoy it as a snack or appetizer on its own.
Ingredients (Serves 4–6):
For the Marinade:
- 1.5 lbs chicken thighs or drumsticks (bone-in, skin-on)
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- ½ tsp five-spice powder
- Salt and pepper to taste
For the Coating:
- 1 cup cornstarch
- ½ cup flour (all-purpose or rice flour for extra crispiness)
- 1 tsp baking powder (optional, for extra crisp)
- ½ tsp salt
For Frying:
- Oil for deep frying (vegetable or peanut oil works well)
Instructions:
Step 1: Marinate the Chicken
In a bowl, combine all marinade ingredients. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Step 2: Prepare the Coating
In a separate bowl, mix cornstarch, flour, baking powder, and salt.
Step 3: Coat the Chicken
Remove chicken from the marinade and pat dry with paper towels. Lightly dredge each piece in the coating mixture, pressing gently to help it adhere.
Step 4: First Fry (Seal the Flavor)
Heat oil in a deep pan or wok to 325°F (160°C). Fry chicken in batches for about 4–5 minutes per side until lightly golden. Remove and drain on wire rack or paper towels.
Step 5: Second Fry (For Extra Crispiness)
Increase oil temperature to 375°F (190°C). Refry chicken for 1–2 minutes per side until golden brown and ultra-crispy.
Step 6: Serve Hot
Drain excess oil and serve immediately. Garnish with chopped scallions and a sprinkle of five-spice powder if desired.
Enjoy with steamed rice, sweet chili sauce, or a squeeze of lemon!
Pro Tips:
- Use bone-in chicken for juicier results.
- Double-frying ensures maximum crispiness without greasiness .
- Substitute chicken thighs with wings or drumettes for finger-food style snacks.
- Make ahead: Reheat in the oven at 375°F (190°C) for 8–10 minutes to restore crispiness.
