Name: Breaded Chinese Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 chicken breasts, cut into 1-2 inch pieces; 1/4 cup self-rising flour; 1/4 cup cornstarch; 1/4 tsp salt; 1/4 tsp sugar; 1/2 cup water; 1 cup sugar; 1/2 cup vinegar (rice vinegar preferred, white vinegar acceptable); 1/2 cup water; 3 tbsp ketchup; 1 tbsp cornstarch

Jump to Recipe

If you’re craving a dish that perfectly balances crispy texture with a tangy, sweet zest, then this Breaded Chinese Chicken Recipe is your new go-to favorite. Picture bite-sized chicken pieces coated in a light, crunchy batter that welcomes a vibrant homemade sauce bursting with flavor. It’s a simple yet spectacular recipe that feels like a restaurant classic right in your own kitchen. Whether you’re cooking for family, friends, or treating yourself to a comforting meal, this dish brings the heart of Chinese cuisine straight to your plate with ease and excitement.

Breaded Chinese Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but play a crucial role in creating that perfect harmony of crunch, flavor, and color. Each element—from the batter to the sauce—works together to make the Breaded Chinese Chicken Recipe unforgettable.

Chicken breasts (2, cut into 1-2″ pieces): Tender protein cut into bite-sized pieces for quick frying and easy eating.
Self-rising flour (1/4 cup): Adds volume and helps create a fluffy yet crispy coating.
Cornstarch (1/4 cup): Essential for crisping up the batter to golden perfection.
Salt (1/4 tsp): Enhances the flavor of the batter and balances the sweetness of the sauce.
Sugar (1/4 tsp in batter, 1 cup for sauce): Adds a subtle sweetness and helps caramelize the sauce beautifully.
Water (1/2 cup for batter, 1/2 cup for sauce): Ensures the batter has the perfect consistency and thins the sauce for easy glazing.
Vinegar (1/2 cup, preferably rice vinegar): Provides that characteristic tang and brightness to the sauce.
Ketchup (3 tbsp): The secret ingredient that brings sweetness, acidity, and a rich red color to the sauce.
Cornstarch for sauce (1 tbsp): Thickens the sauce to a luscious glaze that clings perfectly to the chicken.

How to Make Breaded Chinese Chicken Recipe

Step 1: Prep the Deep Fryer

Start by preheating your deep fryer to 375°F (190°C). This high heat is key to getting that irresistibly crispy coating on your chicken without it soaking up too much oil. It’s the foundation for every crunchy bite you’ll enjoy later.

Step 2: Make the Batter

In a mixing bowl, whisk together the self-rising flour, cornstarch, salt, sugar, and water. Your goal is a smooth, thin batter that will wrap the chicken lightly and crisp up beautifully during frying. Don’t overmix; keeping it just combined will help maintain a light texture.

Step 3: Fry the Chicken

Dip each piece of chicken into the batter, making sure it’s evenly coated. Carefully place the pieces in the hot oil and fry for 7 to 8 minutes until they turn that perfect golden brown. Once done, transfer them to paper towels to drain away any excess oil. Repeat until all chicken pieces are fried to crispy perfection.

Step 4: Prepare the Sauce

The sauce is where the magic happens! Combine the sugar, vinegar, and water in a saucepan over medium heat until the sugar dissolves completely. While that’s heating, mix the ketchup and cornstarch in a separate bowl. Add this mixture to your saucepan and increase the heat to medium-high. Bring it to a boil, stirring constantly until the sauce thickens and bubbles. Remove from heat and let it cool slightly before tossing with the fried chicken pieces for that glossy, flavorful finish.

How to Serve Breaded Chinese Chicken Recipe

Garnishes

A sprinkle of thinly sliced green onions or a few toasted sesame seeds adds a fresh crunch and nutty flavor that perfectly complements the crispy chicken. These simple touches lift both the look and taste of your dish.

Side Dishes

Classic fried rice or steamed jasmine rice make fabulous companions, soaking up every bit of that zesty sauce. For veggies, stir-fried bok choy or a crisp cucumber salad bring vibrant color and balance to the meal.

Creative Ways to Present

Serve the chicken skewered on bamboo sticks for a fun finger food presentation, or pile it atop a bed of crunchy lettuce for a refreshed take that feels like a playful fusion dish. Either way, your guests will be impressed by this approachable but spectacular meal.

Make Ahead and Storage

Storing Leftovers

Place any leftover Breaded Chinese Chicken Recipe in an airtight container and refrigerate for up to 3 days. To keep the coating as crispy as possible, separate chicken pieces slightly and try to avoid stacking.

Freezing

This chicken freezes well if stored properly. Freeze the cooked pieces in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. This method preserves the crunch and flavor without sogginess.

Reheating

For the best results, reheat your chicken in a preheated oven at 375°F (190°C) for 10-12 minutes to bring back its crispiness. Avoid microwaving, which tends to soften the coating and lose that delightful crunch you worked hard to achieve.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a bit more fat and flavor, so they create an even juicier bite when breaded and fried. Just cut them into similar-sized pieces to ensure even cooking.

Is it necessary to use rice vinegar in the sauce?

Rice vinegar adds a gentle acidity that complements the sweetness nicely, but if you don’t have it on hand, white vinegar works as a fine substitute. Just be aware it has a stronger tang, so you might want to reduce the amount slightly.

How do I know when the chicken is fully cooked?

The chicken pieces should be golden brown and reach an internal temperature of 165°F (74°C). The frying time of 7-8 minutes usually ensures thorough cooking, but using a meat thermometer is your best bet for safety.

Can I bake this chicken instead of frying?

You can bake it, but it won’t have the same crispiness as deep-fried chicken. To get closer results, try spraying the battered pieces with oil and bake at 425°F (220°C) on a wire rack for about 20 minutes, flipping halfway through.

What can I use instead of ketchup in the sauce?

Ketchup provides sweetness, color, and a slight tang. If you want to experiment, tomato paste mixed with a bit of sugar and water can work, but the flavor will be slightly different. The ketchup really helps tie this sauce together.

Final Thoughts

This Breaded Chinese Chicken Recipe is a delightful celebration of textures and flavors that will quickly become a comfort food staple in your home. Its crispy, golden crust paired with that irresistibly tangy sauce is a winning combination every time. So why not give it a try today? I promise you’ll love every crunchy, tasty bite and might just find yourself making it again and again!

Breaded Chinese Chicken Recipe

★★★★★

4.9 from 18 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Breaded Chinese Chicken recipe features tender chicken pieces coated in a crispy batter and fried to golden perfection, then tossed in a tangy and sweet homemade sauce. Perfect for a delicious and easy Chinese-inspired meal that can be enjoyed at home.

Instructions

Prep the Deep Fryer: Preheat your deep fryer to 375°F (190°C) ensuring the oil reaches the ideal temperature for frying the chicken to a crispy golden brown.
Make the Batter: In a mixing bowl, whisk together the self-rising flour, cornstarch, salt, sugar, and water until you achieve a smooth, thin batter that’s perfect for creating a crispy coating on the chicken pieces.
Fry the Chicken: Dip each piece of chicken into the batter thoroughly, then carefully place them into the hot oil. Fry for 7-8 minutes or until the chicken pieces turn golden brown and crispy. Remove and drain on paper towels to remove excess oil. Repeat until all chicken pieces are fried.
Prepare the Sauce: In a small saucepan, combine sugar, vinegar, and water and heat over medium heat until the sugar completely dissolves. In a separate small bowl, mix the ketchup and cornstarch to form a smooth slurry. Add this ketchup mixture to the saucepan, bring the sauce to a boil over medium-high heat, stirring constantly until it thickens and bubbles. Remove from heat and let the sauce cool slightly before tossing with the fried chicken or serving on the side.

Notes

Rice vinegar is preferred for the sauce to achieve authentic flavor, but white vinegar can be substituted if necessary.
Ensure the batter consistency is thin enough to make a light, crispy coating on the chicken.
Drain fried chicken on paper towels to prevent sogginess.
Serve immediately for the best texture and flavor.
Adjust sugar in the sauce according to taste for sweetness preference.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Deep Frying
Cuisine: Chinese