Cantonese Crispy Fried Chicken Recipe

Hi everybody! Welcome back to Cantonese Food Recipes. Today we’re making some crispy garlic and ginger fried chicken — so flavorful, juicy, and crunchy. If you’ve seen my viral garlic fried chicken recipe, this one takes it to the next level by adding fresh ginger for extra aroma and taste. Let’s get cooking! 🧂 Ingredients Chicken: 3–4 chicken thighs (split in half, bone-in) 3 chicken drumsticks (split in half, bone-in) Water (for rinsing) Marinade: 1 tbsp crushed garlic and ginger paste (store-bought or hand-chopped) Quick sprinkle of salt (not too much) Quick sprinkle of white pepper 5 tsp sugar 1 tsp chicken bouillon powder 1 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp Chinese rice wine (Shaoxing wine) 1 tsp sesame oil 1 tsp olive oil 1 egg 2 heaped tsp cornstarch Coating: 1 cup all-purpose flour 1 heaped tsp cornstarch For Frying: Sunflower oil (or any neutral oil) for deep frying Optional for Serving: Salad and steamed rice 🔪 Preparation Steps 1. Prep the Chicken: Split each chicken thigh and drumstick in half so they cook faster and crisp up better. Make a small slit near the bone of each piece — this helps the inside cook evenly and lets the flavors penetrate deeper. Rinse and drain the chicken well. 2. Make the Marinade: In a large bowl, combine garlic & ginger paste, salt, white pepper, sugar, and chicken bouillon. Add oyster sauce, soy sauce, Chinese rice wine, sesame oil, and olive oil. Mix well so every piece is coated evenly. Crack one egg and mix again. Add cornstarch (2 heaped teaspoons) to slightly thicken the marinade — this helps the coating stick later. Mix thoroughly until the chicken is well-coated. 👉 Tip: The marinade should be thick but not paste-like. 3. Marinate: Cover and refrigerate for at least 3 hours, or overnight for the best flavor. 4. Prepare the Coating: In a separate bowl, mix 1 cup all-purpose flour with 1 heaped teaspoon of cornstarch. Lightly whisk to combine. 5. Coat the Chicken: Take the marinated chicken out of the fridge and loosen the pieces. Coat each piece generously in the flour mixture, pressing the flour firmly so it sticks well. Shake off excess flour and place coated pieces on a tray. Let them rest 10–15 minutes before frying so the coating adheres better. 6. First Fry (to set the crust): Heat sunflower oil in a stainless-steel wok or deep pan over high heat. Test oil with a wooden chopstick — if bubbles form around it, the oil is ready. Add a few chicken pieces at a time (don’t overcrowd). Fry for 1–2 minutes just until the coating sets and turns pale. Remove and let rest. Repeat with the remaining chicken. 7. Second Fry (for crispiness): Keep the oil on high heat. Once hot again, add all the first-fried chicken pieces. Fry for another 3–4 minutes or until golden brown and crispy. Stir occasionally to avoid burning. You’ll know it’s done when the bubbling slows down and the chicken looks deep golden. 8. Serve: Drain on a wire rack or paper towel. Plate up with a side salad and steamed rice. Enjoy your super crispy garlic and ginger fried chicken — crunchy outside, juicy inside, and packed with flavor! 00:00 - Introduction 00:40 - Preparing the Chicken 03:34 - Marinating the Chicken 08:25 - Coating the Chicken 10:29 - First Fry 15:11 - Second Fry for Crispiness 19:06 - Plating and Final Look 19:50 - Taste Test and Conclusion