Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kilograms of chicken thighs with 4 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, 1 tablespoon of grated fresh ginger, 2 teaspoons of minced garlic, 1 teaspoon of salt, 0.5 teaspoon of white pepper, 2 tablespoons of Chinese five-spice powder, and 4 pieces of star anise, then mix well and refrigerate to marinate for at least 4 hours or preferably overnight.

2. 2

   Prepare the dredging mixture by whisking together 0.5 cup of cornstarch, 0.5 cup of all-purpose flour, and 1 large egg white in a separate bowl until a thick batter forms, adding a tablespoon of water if necessary to achieve the desired consistency.

3. 3

   Remove the marinated chicken from the refrigerator, ensuring each piece is thoroughly coated with the marinade, then individually dip each chicken piece into the prepared batter, turning to coat evenly.

4. 4

   Pour 4 cups of vegetable oil into a large heavy-bottomed pot or deep fryer and heat it over medium-high heat until it reaches a temperature of 175°C (350°F).

5. 5

   Carefully lower 3-4 pieces of the coated chicken into the hot oil, avoiding overcrowding the pot, and deep-fry for 7-9 minutes, turning occasionally, until the chicken is golden brown and cooked through with an internal temperature of 74°C (165°F).

6. 6

   Remove the deep-fried chicken using a slotted spoon or tongs, allowing any excess oil to drain back into the pot, then transfer the cooked pieces to a wire rack set over paper towels to absorb any remaining oil.

7. 7

   Repeat the deep-frying process with the remaining chicken pieces in batches until all the chicken is crispy and thoroughly cooked.