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Fish-Fragrant Fried Chicken


10 oz skinless, boneless chicken tights

For marinating the chicken:

1/4 tsp salt

2 tsp Shaoxing wine

About 1/2 cup cornstarch

1 large egg white

For the sauce:

2 tsp superfine sugar

1/2 tsp cornstarch

1 tsp light soy sauce

1 tsp Chinese vinegar

3 tbsp stock or water

For the rest:

1 1/2 Sichuan chile ban paste (e.g., laoganma)

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

4 tbsp thinly sliced scallion greens

2 cups cooking oil for deep frying, plus 3tbsp for frying


  1. Cut the chicken into 3/4 inch cube.

  2. Marinate using salt, Shaoxing wine, egg white, and cornstarch for 20 minutes.

  3. Combine the sauce ingredients in a small bowl and set aside.

  4. Heat the oil to 355 F. Add chicken pieces gradually. Fry for 1-2 minutes. Remove and drain on paper towels. Repeat this process to deep fry.

  5. In a clean wok, heat 3 tbsp oils with medium heat.

  6. Add Sichuan chile ban paste, garlic, ginger for 1 minute. Add chicken pieces, and pour the sauce in the middle. Turn heat high, quickly stir fry. Transfer to a plate. Serve hot.

By: Fuchsia Dunlop

Developed by: Brin Xu