Entree: China – Henan – 郑州炸鸡 ➤ Zhèngzhōu zhá jī (Crispy marinated chicken pieces double-fried in the street-style tradition of Zhengzhou, Henan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken thighs, skin-on, cut into 1½-inch (3.81 cm) pieces
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 ml) sugar
- 1 tbsp (15 ml) grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp (5 ml) ground white pepper
- 1/2 tsp (2.5 ml) Chinese five-spice powder
- 1 tsp (5 ml) kosher salt, divided
- 2 large eggs, beaten
- 1/2 cup (65 g) cornstarch, plus extra for dredging
- 1/2 cup (65 g) all-purpose flour
- 1 cup (240 ml) cold water (adjust for batter consistency)
- Vegetable oil for deep frying (enough for 2–3 inches (5.08 to 7.62 cm) of oil in a wok or deep pot)
- 2 scallions, sliced for garnish
- 1 tbsp (15 ml) toasted sesame seeds, optional
- 1 lime, cut into wedges, optional

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken thighs, skin-on, cut into 1½-inch pieces
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (5 ml) sugar
- 1 tbsp (15 ml) grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp (5 ml) ground white pepper
- 1/2 tsp (2.5 ml) Chinese five-spice powder
- 1 tsp (5 ml) kosher salt, divided
- 2 large eggs, beaten
- 1/2 cup (65 g) cornstarch, plus extra for dredging
- 1/2 cup (65 g) all-purpose flour
- 1 cup (240 ml) cold water (adjust for batter consistency)
- Vegetable oil for deep frying (enough for 2–3 inches of oil in a wok or deep pot)
- 2 scallions, sliced for garnish
- 1 tbsp (15 ml) toasted sesame seeds, optional
- 1 lime, cut into wedges, optional

Instructions

1. In a large bowl combine the chicken pieces, light soy sauce, Shaoxing wine, dark soy sauce, sugar, grated ginger, minced garlic, white pepper, five-spice, and 1/2 tsp (2.5 ml) salt. Mix well to coat, cover, and refrigerate at least 1 hour or up to overnight.
2. When ready to fry, prepare a shallow bowl with the beaten eggs, a second bowl with cornstarch for dredging, and a third bowl with the flour mixed with 1/2 cup (120 ml) cold water to form a loose batter. If batter is too thick add small amounts of water to reach a thick but pourable consistency.
3. Heat oil in a deep wok or heavy pot to 300°F (150°C) for the first fry. Use a thermometer to maintain temperature.
4. Remove marinated chicken from fridge. Working in batches, dredge pieces lightly in cornstarch, dip into beaten egg, then into the flour batter, letting excess drip off. Carefully lower into oil and fry at 300°F (150°C) until pale golden and cooked through, about 6–8 minutes depending on piece size. Do not overcrowd. Remove and drain on a wire rack or paper towels.
5. Increase oil temperature to 375°F (190°C) for the second fry. Once oil is hot, return the pre-fried chicken in batches and fry until deeply golden and crisp, about 1–2 minutes per batch. Remove and drain.
6. Immediately sprinkle with remaining pinch of kosher salt while hot. Transfer to a serving platter, garnish with sliced scallions and toasted sesame seeds if using, and serve with lime wedges for brightness.
7. Serve hot as an entree alongside steamed rice or simple greens.