Crispy Chinese Shredded Chicken: The Ultimate Recipe Guide

Crispy Chinese Shredded Chicken, a symphony of textures and flavors, is about to become your new weeknight obsession. Imagine sinking your teeth into succulent, perfectly seasoned chicken, encased in a shatteringly crisp coating. Forget greasy takeout – this homemade version is healthier, tastier, and surprisingly easy to make!

While the exact origins of Crispy Chinese Shredded Chicken are debated, it’s widely believed to be a modern adaptation of classic Cantonese cooking techniques, emphasizing the importance of achieving that perfect balance of textures. The dish likely evolved in response to Western palates, becoming a staple on Chinese-American restaurant menus.

What makes this dish so irresistible? It’s the delightful contrast! The tender, juicy chicken nestled beneath the crispy exterior is simply divine. People adore the satisfying crunch, the savory-sweet sauce that clings to every strand, and the overall ease of preparation. It’s a crowd-pleaser that’s equally perfect for a casual family dinner or a more impressive gathering. Plus, it’s incredibly versatile – serve it over rice, noodles, or even in lettuce wraps for a lighter option. Get ready to experience a culinary adventure that will leave you craving more!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp soy sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1/2 tsp white pepper
• 1/4 tsp salt
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, for frying
• For the Sauce:
• 3 tbsp soy sauce
• 2 tbsp Chinkiang vinegar (or balsamic vinegar)
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp chili oil (or more, to taste)
• 1 tbsp water
• 1 tsp cornstarch
• 1/2 tsp ginger, minced
• 1/2 tsp garlic, minced
• For the Coating & Garnish:
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Vegetable oil, for deep frying
• Sesame seeds, for garnish
• Scallions, thinly sliced, for garnish

Preparing the Chicken:

1. Slice the Chicken: The key to crispy shredded chicken is, well, shredding it! Start by slicing the chicken breasts thinly against the grain. Aim for slices about 1/4 inch thick. This will make it easier to shred later and ensure even cooking.
2. Marinate the Chicken: In a medium bowl, combine the sliced chicken with soy sauce, Shaoxing rice wine (or dry sherry), grated ginger, minced garlic, white pepper, and salt. Mix well to ensure the chicken is evenly coated. This marinade will not only add flavor but also help tenderize the chicken.
3. Add Cornstarch: Sprinkle the cornstarch over the marinated chicken and mix thoroughly. The cornstarch will create a light coating that helps the chicken crisp up during frying. Make sure each piece is well coated.
4. Rest the Chicken: Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to a few hours. This allows the flavors to meld together and the chicken to absorb the marinade.
5. Shred the Chicken: After marinating, use two forks to shred the chicken into thin strips. This is where the initial thin slicing comes in handy! The shredded chicken should be relatively uniform in size for even cooking.

Making the Sauce:

1. Combine Sauce Ingredients: In a small bowl, whisk together the soy sauce, Chinkiang vinegar (or balsamic vinegar), sugar, sesame oil, chili oil (adjust to your spice preference!), water, cornstarch, minced ginger, and minced garlic. Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
2. Taste and Adjust: Give the sauce a taste and adjust the seasonings as needed. You might want to add more sugar for sweetness, vinegar for tanginess, or chili oil for heat. Remember, you can always add more, but you can’t take it away!
3. Set Aside: Set the sauce aside for later. We’ll be using it to coat the crispy chicken after frying.

Preparing the Coating:

1. Combine Dry Ingredients: In a shallow dish or bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt. The baking powder will help create a lighter and crispier coating.
2. Coat the Chicken: Dredge the shredded chicken in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour to prevent the oil from getting too dirty during frying.

Frying the Chicken:

1. Heat the Oil: Pour enough vegetable oil into a large wok or deep fryer to reach a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is not hot enough, the chicken will absorb too much oil and become soggy.
2. Fry in Batches: Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the wok or deep fryer. Overcrowding will lower the oil temperature and result in less crispy chicken.
3. Fry Until Golden Brown: Fry the chicken for 2-3 minutes per batch, or until it is golden brown and crispy. Use a slotted spoon or spider to remove the chicken from the oil and transfer it to a wire rack lined with paper towels to drain excess oil.
4. Maintain Oil Temperature: Between batches, allow the oil to return to 350°F (175°C) before adding more chicken. This will ensure consistent cooking and crispiness.

Tossing with Sauce and Serving:

1. Reheat the Sauce: In a clean wok or large skillet, heat the sauce over medium heat. Bring it to a simmer, stirring constantly, until it thickens slightly. This should only take a minute or two.
2. Add the Chicken: Add the fried chicken to the wok with the sauce and toss to coat evenly. Make sure every piece of chicken is glistening with the flavorful sauce.
3. Garnish and Serve: Transfer the crispy shredded chicken to a serving platter. Garnish with sesame seeds and thinly sliced scallions. Serve immediately and enjoy! This dish is best served hot and fresh.

Tips for Extra Crispy Chicken:

• Double Frying: For even crispier chicken, you can double fry it. After the first frying, let the chicken cool slightly, then fry it again for another minute or two until it’s extra golden brown.
• Dry the Chicken: Before marinating, pat the chicken dry with paper towels. This will help the marinade adhere better and promote crispiness during frying.
• Don’t Overcrowd: As mentioned before, frying in batches is crucial. Overcrowding the wok or deep fryer will lower the oil temperature and result in soggy chicken.
• Use the Right Oil: Choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. This will prevent the oil from burning and ensure even cooking.

Variations:

• Spice Level: Adjust the amount of chili oil to your liking. You can also add a pinch of red pepper flakes to the sauce for extra heat.
• Vegetables: Add some stir-fried vegetables to the dish, such as bell peppers, onions, or carrots.
• Nuts: Sprinkle some chopped peanuts or cashews over the chicken for added crunch and flavor.
• Sweetness: Adjust the amount of sugar in the sauce to your preference. Some people prefer a sweeter sauce, while others prefer a more savory one.

Serving Suggestions:

• Rice: Serve the crispy shredded chicken over a bed of steamed rice. The rice will soak up the delicious sauce.
• Noodles: Serve the chicken with stir-fried noodles.
• Lettuce Wraps: Serve the chicken in lettuce wraps for a lighter and healthier option.
• Appetizer: Serve the chicken as an appetizer for a party or gathering.

Storage:

• Refrigerating: Leftover crispy shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days. However, the chicken will lose some of its crispiness over time.
• Reheating: To reheat the chicken, you can bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat, stirring occasionally. Be careful not to overcook the chicken, as it can become dry.

Troubleshooting:

• Chicken Not Crispy Enough: Make sure the oil is hot enough (350°F/175°C) before adding the chicken. Also, avoid overcrowding the wok or deep fryer. Double frying can also help achieve extra crispiness.
• Sauce Too Thick: Add a little more water to the sauce to thin it out.
• Sauce Too Thin: Simmer the sauce for a longer time to allow it to thicken. You can also add a little more cornstarch slurry (cornstarch mixed with water) to the sauce.

  

  Conclusion:

  This Crispy Chinese Shredded Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the satisfying crunch of the perfectly fried chicken to the sweet and savory dance of the sauce, every bite is an experience. I truly believe this dish deserves a spot in your regular rotation, and here’s why: it’s surprisingly simple to make, uses ingredients you likely already have in your pantry, and delivers restaurant-quality results right in your own kitchen.

  But the best part? It’s incredibly versatile! Serve it over a bed of fluffy white rice for a classic comfort meal, or pile it high on crispy noodles for an extra textural delight. Feeling adventurous? Try wrapping it in lettuce cups with some fresh herbs and a drizzle of sriracha mayo for a lighter, more refreshing take. You could even toss it into a vibrant salad with a sesame ginger dressing for a complete and satisfying meal.

  And speaking of variations, don’t be afraid to experiment with the sauce! If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. For a sweeter profile, increase the amount of honey or brown sugar. And if you’re watching your sodium intake, you can easily reduce the amount of soy sauce without sacrificing flavor. A splash of rice vinegar can also brighten the sauce and add a touch of tanginess.

  I’ve also found that this recipe works beautifully with other proteins. While chicken is my go-to, you could easily substitute it with pork tenderloin, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly to ensure your protein is cooked through.

  Ready to give it a try? I’m confident that you’ll be amazed by how easy it is to create this restaurant-worthy dish at home. The key to achieving that perfect crispy texture is to ensure the chicken is thoroughly dry before frying and to not overcrowd the pan. Fry in batches if necessary to maintain the oil temperature and prevent the chicken from steaming.

  I’m so excited for you to experience the joy of making and enjoying this Crispy Chinese Shredded Chicken. It’s a dish that’s sure to impress your family and friends, and it’s a fantastic way to elevate your weeknight dinners.

  Once you’ve tried it, I’d absolutely love to hear about your experience! Did you make any modifications to the recipe? What did you serve it with? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to improve and share delicious recipes with the world. So go ahead, get cooking, and let me know what you think! Happy cooking!

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  Crispy Chinese Shredded Chicken: The Ultimate Recipe Guide

  Crispy, flavorful shredded chicken, marinated, fried to perfection, and tossed in a tangy, slightly spicy sauce. Great over rice or noodles!

  Prep Time30 minutes

  Cook Time20 minutes

  Total Time50 minutes

  Category: Dinner

  Yield: 4-6 servings

  Save This Recipe

  Ingredients

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1 tsp ginger, grated
  • 1 tsp garlic, minced
  • 1/2 tsp white pepper
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil, for frying
  • 3 tbsp soy sauce
  • 2 tbsp Chinkiang vinegar (or balsamic vinegar)
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp chili oil (or more, to taste)
  • 1 tbsp water
  • 1 tsp cornstarch
  • 1/2 tsp ginger, minced
  • 1/2 tsp garlic, minced
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Vegetable oil, for deep frying
  • Sesame seeds, for garnish
  • Scallions, thinly sliced, for garnish

  Instructions

  1. Slice the chicken breasts thinly against the grain, about 1/4 inch thick.
  2. In a medium bowl, combine the sliced chicken with soy sauce, Shaoxing rice wine (or dry sherry), grated ginger, minced garlic, white pepper, and salt. Mix well.
  3. Sprinkle the cornstarch over the marinated chicken and mix thoroughly.
  4. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to a few hours.
  5. After marinating, use two forks to shred the chicken into thin strips.
  6. In a small bowl, whisk together the soy sauce, Chinkiang vinegar (or balsamic vinegar), sugar, sesame oil, chili oil (adjust to your spice preference!), water, cornstarch, minced ginger, and minced garlic. Make sure the cornstarch is fully dissolved.
  7. Give the sauce a taste and adjust the seasonings as needed.
  8. Set the sauce aside for later.
  9. In a shallow dish or bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt.
  10. Dredge the shredded chicken in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour.
  11. Pour enough vegetable oil into a large wok or deep fryer to reach a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C).
  12. Carefully add the coated chicken to the hot oil in batches, being careful not to overcrowd the wok or deep fryer.
  13. Fry the chicken for 2-3 minutes per batch, or until it is golden brown and crispy. Use a slotted spoon or spider to remove the chicken from the oil and transfer it to a wire rack lined with paper towels to drain excess oil.
  14. Between batches, allow the oil to return to 350°F (175°C) before adding more chicken.
  15. In a clean wok or large skillet, heat the sauce over medium heat. Bring it to a simmer, stirring constantly, until it thickens slightly.
  16. Add the fried chicken to the wok with the sauce and toss to coat evenly.
  17. Transfer the crispy shredded chicken to a serving platter. Garnish with sesame seeds and thinly sliced scallions. Serve immediately and enjoy!

  Notes

  • For extra crispy chicken, double fry it. After the first frying, let the chicken cool slightly, then fry it again for another minute or two until it’s extra golden brown.
  • Pat the chicken dry with paper towels before marinating to help the marinade adhere better and promote crispiness.
  • Choose an oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
  • Adjust the amount of chili oil to your liking. You can also add a pinch of red pepper flakes to the sauce for extra heat.
  • Serve over rice, noodles, or in lettuce wraps.
  • Leftover chicken can be stored in the refrigerator for up to 3 days, but it will lose some crispiness.