Home-styleEasy 30 min serves 4

Crispy Fried Chicken Chunks (香炸鸡块)

Name: Crispy Fried Chicken Chunks (香炸鸡块)
Total time: 30 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: chicken breast; all-purpose flour; cornstarch; five-spice powder; garlic powder; egg; neutral oil (for frying)

香炸鸡块 · xiāng zhà jī kuài

家庭快手版 · Home version: 家庭版用鸡胸切块，薄糊快炸；餐馆版有时用鸡腿肉更嫩。

Chinese crispy chicken chunks are the ultimate comfort food—crispy outside, juicy inside, with a whisper of five-spice. My office in Beijing had a takeout spot that made these, and I'd order them weekly.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

chicken breast鸡胸肉🛒 local500 g
all-purpose flour中筋面粉🛒 local80 g
cornstarch玉米淀粉🛒 local40 g
five-spice powder五香粉🛒 local1 tsp
garlic powder蒜粉🛒 local1/2 tsp
egg鸡蛋🛒 local1 large
neutral oil (for frying)中性油（炸用）🛒 local500 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut chicken into 3cm cubes, marinate with soy sauce, wine, and half the spices for 20 minutes.
🔍 Look for
Visual: 肉吸 marinade，表面泛光泽Meat absorbs marinade, surface becomes glossy
You know it's right when: 表面微粘Surface feels slightly sticky
2Mix flour, cornstarch, and remaining spices. Dredge chicken pieces until lightly coated.
🔍 Look for
Visual: 白色涂层可见，不厚White coating visible, not thick
You know it's right when: 粉粘附不结块Powder adheres without clumping
3Dip floured chicken in beaten egg, then coat again in flour mixture.
🔍 Look for
Visual: 第二层有纹理，不平滑Second coating is textured, not smooth
You know it's right when: 持握不散Coating holds shape when handled
4Heat oil to 170°C, fry chicken 4-5 minutes until golden and cooked through (165°F/74°C internal).
🔍 Look for
Visual: 外壳深金黄，气泡适中Crust deep golden, bubbles moderate
You know it's right when: 中心温度74°C，汁水清澈Internal temp 74°C, juices clear
5Drain on rack, sprinkle with extra five-spice and salt. Serve with sweet chili sauce.
🔍 Look for
Visual: 外壳敲击酥脆，冒热气Crust crackles when tapped, steam escapes
You know it's right when: 刺穿流出清澈汁水Juices run clear when pierced

Tips

· Don't overcrowd the pan—fry in batches for even cooking
· Internal temp must reach 74°C for food safety
· Double fry at 190°C for 30 seconds for extra crunch

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection