Wednesday, 12 February 2014 | MYT 3:29 PM

Fragrant Crispy Chicken

IT’S the Chinese Year of the Horse, and what better way to celebrate than to fire up your wok? This dish combines succulent dark meat with an extremely tasty marinade. Double-frying the thighs quickly, at high heat, assures the meat is crispy on the outside but still moist on the inside.

Serve with steamed rice and scallion pancakes. Don’t forget the fortune cookies. 

This recipe is from Complete Chinese Cookbook by Ken Hom (Firefly, 2011). – Pittsburgh Post-Gazette/McClatchy-Tribune Information Services
  • Prep Time

    60 mins
  • Cooking Time

    10 mins
  • Serving



  • 675g boneless skinless chicken thighs
    2 1/3 cups peanut or vegetable oil
    2 tsp sesame oil
    2 tbsp finely chopped green onions
    2 tsp sugar

    For marinade
    3 tbsp Shao Xing rice wine or dry sherry
    1 tbsp light soya sauce
    2 tsp dark soya sauce
    3 green onions
    2 slices fresh ginger
    1 tbsp honey
    1 tsp five-spice powder
    1 tsp roasted and ground Szechuan peppercorns
    Salt and black pepper


Place chicken thighs between two pieces plastic wrap and lightly pound them until they are evenly flat. Put them into a bowl and set aside.

Make marinade. Combine rice wine, soya sauces, green onions and ginger in a blender and puree. Strain the puree over the chicken. Add the rest of the marinade ingredients, season with 1 teaspoon salt and ½ teaspoon black pepper and mix well. Let chicken marinate for 45 minutes.

Remove chicken from bowl and reserve marinade. Heat wok or large skillet over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add chicken and fry for 5 minutes. Remove chicken and drain, then reheat the oil in the wok until it is very hot. Fry chicken again until it is crispy and golden brown. Remove chicken from wok and drain well on paper towels. Drain off all the oil and discard. Cut chicken into slices and arrange on a platter.

Reheat wok over medium heat and add reserved marinade, sesame oil, green onions and sugar. Bring this mixture to a boil and pour over chicken. Serve at once.

Tags / Keywords: chicken , Asian spices , crispy chicken , double fry


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