There’s something incredibly satisfying about biting into a piece of breaded Chinese chicken, where the crispy, golden exterior gives way to tender, juicy meat inside. This dish quickly became a favourite in our household, especially on nights when we’re craving the bold, savoury flavours of Chinese cuisine but want to keep it homemade.
I remember the first time I made this recipe; I was trying to recreate a dish from my favourite Chinese takeout spot, and to my surprise, it came out even better than expected.
What makes this recipe stand out is the perfect balance of textures and flavors. The chicken is coated in a light, crispy breading that’s seasoned just right, creating a crunch that contrasts beautifully with the succulent meat inside.
A hint of garlic and ginger in the marinade adds depth, while a drizzle of soy sauce and a squeeze of lemon at the end brighten the dish, making each bite a flavour-packed experience.
As the chicken fries, the kitchen fills with the irresistible aroma of sizzling garlic and spices, making it nearly impossible to wait until dinner is served.
If you’re ready to bring a little bit of that takeout magic to your kitchen, let’s get cooking! And don’t forget to share your twists in the comments—I’m always curious to see how others make this dish their own. Pair it with my Kimchi Fried Rice Recipe for a complete meal, or add a refreshing Butternut Squash Beet Salad for a unique twist on your side dish.
Why I Love This Recipe
- Takeout at Home: This recipe satisfies those Chinese takeout cravings but with the freshness and quality of homemade cooking.
- Crispy and Juicy: The breading is perfectly crispy, while the chicken remains tender and juicy inside—every bite is a textural delight.
- Endlessly Versatile: You can easily adapt the seasoning or serve it with different sides like Kimchi Fried Rice or a fresh Butternut Squash Beet Salad, making it a versatile addition to any meal plan.
Overview: How To Make Breaded Chinese Chicken Recipe?
Step 1: Prepare the Chicken Cut boneless, skinless chicken breasts or thighs into bite-sized pieces. Season with salt and pepper.
Step 2: Prepare the Breading Set up a breading station:
- In one bowl, place 1 cup of all-purpose flour.
- In a second bowl, whisk together 2 large eggs.
- In a third bowl, combine 1 cup of panko breadcrumbs with 1/2 cup of grated Parmesan cheese (optional) and 1 teaspoon of Chinese five-spice powder for added flavor.
Step 3: Bread the Chicken Dredge each chicken piece in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, coat the chicken pieces with the breadcrumb mixture, pressing gently to adhere.
Step 4: Heat the Oil Heat a generous amount of oil (about 1/2 inch deep) in a large skillet over medium-high heat. The oil is ready when a small piece of bread dropped in it sizzles immediately.
Step 5: Fry the Chicken Carefully add the breaded chicken pieces to the hot oil, avoiding overcrowding. Fry in batches if necessary. Cook for about 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.
Step 6: Prepare the Sauce (Optional) For an added touch, prepare a simple sauce by combining 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon of minced garlic. Heat in a small saucepan until slightly thickened.
Step 7: Serve the crispy breaded chicken with your choice of side dishes, such as steamed rice or stir-fried vegetables. Drizzle with the optional sauce or serve it on the side for dipping. Enjoy your delicious Breaded Chinese Chicken!
Breaded Chinese Chicken Recipe
Ingredients
For the Chicken:
- 2 chicken breasts cut into 1-2″ pieces
For the Batter:
- 1/4 cup Self-rising flour
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1/2 cup Water
For the Sweet and Sour Sauce:
- 1 cup Sugar
- 1/2 cup Vinegar rice vinegar preferred, but white works too
- 1/2 cup Water
- 3 tbsp Ketchup
- 1 tbsp Cornstarch
Instructions
- Prep the Deep Fryer: Preheat your deep fryer to 375°F (190°C).
- Make the Batter: In a bowl, whisk together the flour, cornstarch, salt, sugar, and water until smooth. The batter will be thin, which is perfect for creating a crispy coating.
- Fry the Chicken: Dip each piece of chicken into the batter, then carefully place them in the hot fryer. Fry for 7-8 minutes, or until golden and crispy. Drain on paper towels. Repeat with all the chicken.
- Prepare the Sauce: In a small saucepan, combine sugar, vinegar, and water. Heat over medium heat until the sugar dissolves. In a separate bowl, mix the ketchup and cornstarch. Add this mixture to the saucepan once the sugar has dissolved. Increase heat to medium-high and bring to a boil. Once the sauce thickens and bubbles, remove from heat and let cool.
Notes
- Batter Consistency: The batter is supposed to be thin; it sticks well to the chicken and gets crispy when fried.
- Serving Suggestion: For the best texture, serve the sweet and sour sauce on the side rather than pouring it over the breaded chicken. This way, the chicken stays crispy.
- Chicken Size: Cut your chicken into larger pieces (about 2 inches) for that classic take-out size.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 275 kcal |
| Carbohydrates | 45g |
| Protein | 16g |
| Fat | 3g |
| Cholesterol | 49mg |
| Sodium | 265mg |
What To Serve With Breaded Chinese Chicken Recipe?
Frequently Asked Questions for Breaded Chinese Chicken Recipe!
What Type Of Chicken Should I Use?
For this recipe, use boneless, skinless chicken breasts or thighs. Cut the chicken into bite-sized pieces for even cooking and easier breading. You can also use chicken tenders if you prefer a more uniform shape.
Can I Use Pre-Breaded Chicken For This Recipe?
It’s best to use your breaded chicken for this recipe to ensure the coating is crispy and flavorful. Pre-breaded chicken may not have the same texture or flavor as homemade breading. However, you can use pre-breaded chicken if you’re in a pinch, but be aware that it may not be as crispy.
How Do I Keep The Chicken Crispy After Cooking?
To keep the chicken crispy, avoid stacking it on top of each other and let it drain on a wire rack or paper towel after frying. If you need to keep it warm, place it in an oven set to a low temperature (around 200°F or 93°C) on a baking sheet until ready to serve.
Can I Freeze The Breaded Chicken?
Yes, you can freeze the breaded chicken. After breading and cooking the chicken, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 3 months. To reheat, bake the chicken in a preheated oven at 375°F (190°C) until heated through and crispy again.