Easy 20 min serves 4

Street Fried Skewers (炸串)

Name: Street Fried Skewers (炸串)
Total time: 20 min
Yield: 4 servings
Cuisine: Street Snack
Ingredients: Chicken breast; Mushrooms; Tofu skin sheets; Sweet potato noodles; Bamboo shoots; Cumin powder; Chili powder; Sesame seeds; Salt

炸串 · zhà chuàn

家庭快手版 · Home version: Home version of street-style deep-fried skewers

Fried skewers are China's most popular street snack, found at night markets everywhere. The key is the spice rub applied after frying — a blend of cumin, chili powder, and sesame that creates an addictive crunch.

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🛒 local300g
Mushrooms香菇🛒 local200g
Tofu skin sheets豆腐皮🏮 asian150g
Sweet potato noodles红薯粉条🏮 asian100g
Bamboo shoots笋片🏮 asian150g
Cumin powder孜然粉🏮 asian2 tbsp
Chili powder辣椒粉🏮 asian1 tbsp
Sesame seeds白芝麻🏮 asian1 tbsp
Salt盐🛒 local1 tsp

🌶️ 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 breast into 2cm cubes, slice mushrooms in half, cut tofu skin into strips.
🔍 Look for
Visual: uniform bite-sized pieces
You know it's right when: ready to skewer
2Soak sweet potato noodles in warm water for 15 minutes until soft, then drain.
🔍 Look for
Visual: noodles translucent and pliable
You know it's right when: soaked through
3Thread ingredients onto skewers alternately: chicken, mushroom, tofu skin, bamboo shoot.
每种食材切大小均匀便于熟透
🔍 Look for
Visual: neatly arranged on skewers
You know it's right when: ready for frying
4Heat oil to 180°C in a deep pot, fry skewers in batches for 2-3 minutes until golden.
🔍 Look for
Visual: golden brown crust forming
You know it's right when: 2-3 minutes
5Remove and drain, immediately sprinkle with cumin, chili powder, sesame, and salt while hot.
🔍 Look for
Visual: spices adhering to hot surface
You know it's right when: aromatic

Tips

· Oil temperature must be high enough to seal moisture inside
· Double fry for extra crispiness: fry once at 160°C, then again at 180°C
· Custom spice blend: add MSG and five-spice powder to taste

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

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science