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Chinese Chicken

Chinese Chicken — Bubby's Treasured Recipes
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Chinese Chicken — Bubby's Treasured Recipes

Chinese Chicken

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A flexible crispy chicken base with two reliable methods: a simple dry coating or a light, crisp batter.
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Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Dry-Coated Method
  • 2 lb (907 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Oil, for frying
Light-Batter Method
  • 2 lb (907 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (60 g) cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/4 to 1 1/2 cups (300-360 mL) very cold seltzer, as needed
  • Oil, for frying

Method
 

  1. Dry-coated: Combine the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
  2. Add the chicken and toss until every piece is fully coated. Shake off excess coating.
  3. Heat frying oil to about 350°F (175°C). Fry in batches until crisp and golden and the chicken reaches 165°F (74°C). Do not crowd the pan.
  4. Drain briefly on a rack or paper towels, then toss with your chosen sauce while the chicken is still hot.
  5. Light batter: Combine the flour, cornstarch, baking powder, salt, pepper, garlic powder, and onion powder.
  6. Just before frying, whisk in enough very cold seltzer to make a smooth, pourable batter.
  7. Coat the chicken pieces in the batter. Fry in batches at about 350-375°F (175-190°C) until crisp and golden and the chicken reaches 165°F (74°C).
  8. Drain briefly, then toss with your chosen sauce.

Notes

Recipe #176
Yield: About 6 servings
Category: Chicken & Meat
Helpful Notes
  • Use the dry-coated method when you want a lighter, craggy coating.
  • Use the batter method when you want a fuller takeout-style shell around the chicken.
  • Keep the seltzer very cold and mix the batter only shortly before frying.
  • Pair either version with a favorite sweet, savory, sesame, teriyaki, or hot sauce.
Food Safety
Cook chicken to a minimum internal temperature of 165°F (74°C), measured in the thickest part.
Storage
Refrigerate leftovers promptly in a covered container. Reheat cooked chicken until hot throughout.

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