Ingredients
Fried Chicken Pieces
- 3 lbs Chicken (cut into 1-inch size pieces. See notes 1 for options)
- 1 batch of Beer Batter Mix (See Notes 2 for details)
- 12-16 oz Light Colored Beer (like a golden Ale (See notes 3 for substitutes))
- Peanut Oil (Or vegetable oil for Frying)
Sauce
- 1 Tablespoon Shaoxing Cooking Wine [AKA Shaoshing / Chinese cooking wine] (See notes 4 for substitutes)
- 1 teaspoon rice wine vinegar
- 2 ¼ cups orange marmalade (or an 18 oz jar)
- 2 Tablespoons light soy sauce (see notes 5 for details on this)
- 1 Tablespoon sesame oil
- 1 1/2 teaspoons corn starch
- ¾ cup chicken broth/stock
Topping
- 1 Tablespoon sesame seeds
Instructions
1. Batter the Chicken
In a medium-large bowl, prepare your beer batter. Add chicken pieces and fold until fully coated.
2. Fry the Chicken
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry chicken in small batches (no more than 8 pieces at a time) until golden brown and floating.
Remove and place on a cooling rack to drain.
3. Make the Sauce
In a saucepan or wok over medium-high heat, combine wine, broth, vinegar, and soy sauce. Bring to a boil.
Stir in marmalade and simmer for 2–3 minutes.
In a small bowl, whisk cornstarch into a ladleful of the hot sauce. Return the cornstarch mix to the pan and stir until thickened, about 30 seconds. Remove from heat.
4. Combine & Serve
Transfer chicken to a serving platter or bowl. Pour sauce over top and gently toss to coat.
Serve immediately with rice and vegetables.
Equipment
Bielmeier 12.5″ Carbon Steel Wok Pan with Lid, Gloves, & Cookware Accessories
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KitchenAid Universal Bamboo Short Turner, One size, Wood
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
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- You can use breasts or thighs, just make sure they are boneless and skinless (otherwise, you will need to remove the bones and skin)
- My Beer Batter Mix is enough for all the chicken. If you choose store-bought, you’ll have to look at the cooking instructions and see how much meat (usually fish) is recommended. I find most boxes are for 1 pound, so you would need 3 boxes.
- If you don’t want to use beer you can use Mineral Water, Seltzer Water, N/A Beer, or even Plain Water (since I use baking powder, it will still create the lift for a puffy crunchy crust. However, the beer does add a wonderful taste to it, that you won’t get with water).
- If you can’t find Chinese Cooking Wine, you can use sherry or extra chicken broth/stock
- Light Soy Sauce is NOT low sodium or “lite”. It’s actually saltier than Soy Sauce and it is both saltier and thinner than Dark Soy Sauce.
- You can cook the sauce first and set it aside on warm until you’re done with the chicken. But honestly, the sauce doesn’t take long at all.
- This step is pivotal. If you don’t do it you’ll end up with white clumps and the sauce won’t thicken correctly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, lunch
- Method: one pot
- Cuisine: Chinese American