Is Chinese Style Fried Chicken a well kept secret? What’s in a secret that has to be hidden? I believe that there is no knowledge under the sun that’s secretive. Someone knows about it, and so it’s not really a secret it’s just uncommon knowledge that’s hidden by a select few. Some do it for business purposes, like our famous bitters…or like the most famous fried chicken restaurant. Others just find the information too sensitive for the masses….or too dangerous for the uninformed masses to use against them lol!!.
Chinese Style Fried Chicken Secret Revealed
But as I said before there is no secret……For years I thought that I would never ever be able to cook like some of those cooks in the fancy Chinese restaurants, but that is slowly changing. As I hone my skills and immerse myself in my culture, or should I say we culture, I’m learning more and more and discovering a bit as I go along this journey.
Chinese restaurants are all over the place in Trinidad and Tobago. And every Chinese restaurant would sell their variation of a “No. 1” (a code for, rice, chow mein and fried chicken). It was a favourite of mine, since it was cheap and very filling. The fried chicken was what enticed me the most. The chicken was well done, fried right down to the bone, and some how the seasonings permeated through the whole chicken. I was always in awe. How was it done?
Well, lately I found out and surprisingly was able to replicate the Chinese style fried chicken, but with less saltiness; since I used a Chinese seasoning without MSG. I got the thumbs up from my family, so I think I got it right.
So there’s no mystery or secret behind Chinese style fried chicken. It is simple to make and very tasty….and of course you won’t have to order a “No. 1” with chicken again, since you have all the recipes to make it at home (hahaha!!) …
Here’s Chinese Style Fried Chicken.
Chinese Style Fried Chicken Recipe
CHINESE STYLE FRIED CHICKEN
1 chicken (about 2 1/2 lb)
oil for deep frying ( about 900 ml )
1 tbsp Chinese seasoning powder (I used the Sincere Brand)
1/2 tbsp five spice powder
3 tbsp. oyster sauce
1 tbsp. ketchup
4 tbsp. water
1 tsp. cornstarch
1 tsp. minced ginger
2 tsp minced garlic
1 tbsp. olive oil
2 sprigs chive, chopped finely (for garnish)
Clean chicken removing excess fat, wash with lime and cut into quarters.
Season with one tablespoon of Chinese Seasoning. Rub the season all over the chicken and leave to marinate for about 20 minutes
Note: I know some of you may be saying but that is all it take 1 tbsp of the seasoning.
As you would notice I used a Chinese Seasoning without MSG. Thinking about my readers lol!!
Heat the oil.
While the oil is heating up, sprinkle half tablespoon of 5 spice powder and rub it in.
Fry until golden and well cooked. Drain.
Note: I cooked my chicken over a low fire for about 25 minutes and it was cooked right down to the bone. Now it’s time to make the sauce.
Mix the water, oyster sauce, ketchup and cornstarch. Ok! so here’s where we can do a bit of variation on the sauce. Instead of the oyster sauce you can use garlic sauce, Hoisin Sauce, plum sauce, black bean sauce or any other sauce of your choice. There’s a world of variations out there.
Heat one tablespoon oil in the wok. Sauté the ginger and garlic for 1 minute.
Then add the mixture and let cook for about 2 minutes over a low fire.
Chop the chicken into desired pieces. Arrange on a bed of lettuce, then place chicken on the lettuce. Pour some of the sauce over chicken and garnish with chopped chive.
Chinese Style Fried Chicken
- 1 chicken about 2 1/2 lb
- Oil for deep frying about 900 ml
- 1 tbsp Complete Chinese seasoning powder
- 1/2 tbsp five spice powder
- For Sauce
- 3 tbsp. oyster sauce
- 1 tbsp. ketchup
- 4 tbsp. water
- 1 tsp. cornstarch
- 1 tsp. minced ginger
- 2 tsp minced garlic
- 1 tbsp. olive oil
- 2 sprigs chive chopped finely (for garnish)
- Clean chicken, removing excess fat, wash with lime and cut into quarters. Season with 1 tbsp of Chinese Seasoning. Rub the season all over the chicken and leave to marinate for about 20 minutes.
- Heat the oil. While the oil is heating up, sprinkle 1/2 tbsp of 5 spice powder and rub it in the chicken. Fry until golden and well cooked. Then drain. Note: I cooked my chicken over a low fire for about 25 minutes, and it was cooked right down to the bone.
- Make the sauce. Mix the water, oyster sauce, ketchup and cornstarch. (A variation is to substitute the oyster sauce for garlic sauce, hoisin sauce, plum sauce, black bean sauce or any other sauce of your choice.)
- Heat 1 tbsp oil in the wok. Saute the ginger and garlic for 1 minute. Then add the mixture and let cook for about 2 minutes over a low fire.
- Chop the chicken into desired pieces arrange on a bed of lettuce then place chicken. Pour some of the sauce over chicken and garnish with chopped chive.
So we have Rice, Chow Mein and Chicken (this recipe) and if you want, you can make a side order of Shrimp Wontons. A little more again someone will surely say you went by Fei Wong in Long Circular or Fai’s in Tunapuna lol!!
More recipes to come.
If you liked my Chinese style fried chicken, please leave your comments.