Rating: 4.67 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine.

Recipe Summary test

prep:
10 mins
cook:
40 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.

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  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

877 calories; protein 44g; carbohydrates 20.4g; fat 68.5g; cholesterol 221.8mg; sodium 1136.8mg. Full Nutrition
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Reviews (3)

6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/24/2011
This was excellent! I did modify slightly. I used chicken breasts cut into bite-sized pieces. I could not find mochiko (didn't have time to go to an Asian market) but I followed the directions otherwise- except subbed teriyaki for the oyster sauce- and then just before frying I tossed the pieces with Panko. The whole family loved it- this will go on my 'make often' list for sure! Read More
(11)
Rating: 5 stars
11/10/2010
great authentic recipe. I use soy sauce instead of oyster sauce and added some minced ginger (about 1TBS) also cut chicken in bite sized pieces Read More
(8)
Rating: 5 stars
07/01/2012
This was good. The directions are a little sketchy on exactly how the whole dredging thing is supposed to happen but what I did was leave the Rice Flour out of the "marinade" and use that to do the pre-fry dredge. Not sure if that was the intention but it made for a nice crispy and light coating on this tasty chicken. I will definitely make this again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012. Read More
(6)
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