Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 3 pounds bone-in, skin-on chicken thighs and drumsticks
- Marinade: 1/4 cup low-sodium soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 1 tablespoon light brown sugar, 4 grated garlic cloves, 1 tablespoon grated fresh ginger, 2 teaspoons Chinese five-spice powder, 1 teaspoon toasted sesame oil, 1/2 teaspoon ground white pepper, 1/2 teaspoon fine sea salt
- Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons Chinese five-spice powder, 1 1/2 teaspoons baking powder, 1 teaspoon fine sea salt, 1 teaspoon garlic powder, 1/2 teaspoon ground white pepper
- For frying: 6 cups neutral high-heat oil, such as peanut, canola, or vegetable oil
- To finish: 2 thinly sliced scallions, 1 tablespoon toasted sesame seeds, 1/2 teaspoon flaky sea salt
Do This
- 1. Whisk marinade ingredients together, coat chicken, cover, and refrigerate for 4 hours.
- 2. Remove chicken from the fridge 30 minutes before frying; let excess marinade drip off and discard remaining marinade.
- 3. Whisk flour, cornstarch, five-spice, baking powder, salt, garlic powder, and white pepper in a shallow dish.
- 4. Press chicken firmly into the dredge, place on a rack, and rest for 20 minutes until the coating looks slightly damp.
- 5. Heat 2 inches of oil to 350°F in a Dutch oven.
- 6. Fry in batches, maintaining 325°F to 340°F, for 12 to 15 minutes per batch, until the chicken reaches 165°F internally.
- 7. Drain on a rack, rest 10 minutes, then finish with scallions, sesame seeds, and flaky salt.
Why You’ll Love This Recipe
- Warm and aromatic: Chinese five-spice brings star anise, cinnamon, fennel, clove, and Sichuan peppercorn notes to every crunchy bite.
- Deeply seasoned: Soy sauce, garlic, ginger, and a touch of brown sugar flavor the chicken all the way through, not just on the surface.
- Crisp, craggy crust: A flour-and-cornstarch dredge gives the chicken a light, shattering coating that stays crunchy.
- Home-cook friendly: The method uses a Dutch oven, a thermometer, and simple pantry ingredients for reliably juicy fried chicken.
Grocery List
- Produce: Fresh garlic, fresh ginger, scallions
- Dairy: None needed
- Meat: 3 pounds bone-in, skin-on chicken thighs and drumsticks
- Pantry: Low-sodium soy sauce, Shaoxing wine or dry sherry, light brown sugar, Chinese five-spice powder, toasted sesame oil, ground white pepper, fine sea salt, all-purpose flour, cornstarch, baking powder, garlic powder, neutral high-heat frying oil, toasted sesame seeds, flaky sea salt
Full Ingredients
Chicken
- 3 pounds bone-in, skin-on chicken pieces, preferably a mix of thighs and drumsticks
Five-Spice Soy Marinade
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Shaoxing wine, dry sherry, or water
- 1 tablespoon packed light brown sugar
- 4 large garlic cloves, finely grated or minced
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon fine sea salt
Aromatic Crispy Dredge
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons Chinese five-spice powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
For Frying
- 6 cups neutral high-heat oil, such as peanut, canola, or vegetable oil, or enough to reach 2 inches deep in a 5- to 6-quart Dutch oven
For Finishing
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon flaky sea salt, for finishing hot chicken
Step-by-Step Instructions
Step 1: Marinate the chicken
Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the low-sodium soy sauce, Shaoxing wine, brown sugar, garlic, ginger, Chinese five-spice powder, sesame oil, white pepper, and fine sea salt until the sugar is mostly dissolved.
Add the chicken and turn each piece until well coated, working some of the marinade under any loose skin without removing the skin. Cover the bowl and refrigerate for at least 4 hours and up to 12 hours. For the most balanced flavor, 4 to 8 hours is ideal; longer than 12 hours can make the surface of the chicken a little too salty.
Step 2: Bring the chicken closer to room temperature
About 30 minutes before frying, remove the chicken from the refrigerator. Set a wire rack inside a rimmed baking sheet. Lift each piece from the marinade, allowing excess marinade to drip back into the bowl, then place the chicken on the rack. Discard the remaining marinade; do not reuse it.
This short rest takes the chill off the chicken so it cooks more evenly and helps the coating cling better. The chicken should not sit out for more than 30 minutes before cooking.
Step 3: Mix the five-spice dredge
In a wide shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, Chinese five-spice powder, baking powder, fine sea salt, garlic powder, and white pepper. Break up any cornstarch or baking powder lumps with your fingers or a whisk so the coating is evenly seasoned.
The cornstarch lightens the crust, while the baking powder helps create tiny bubbles and a delicate crunch. The extra five-spice in the dredge gives the finished chicken its warm, aromatic fragrance as it fries.
Step 4: Coat the chicken and let the crust hydrate
Working one piece at a time, place the chicken in the dredge and press firmly so the flour mixture gets into every curve and edge. Turn and press again, especially around the skin and bone. Shake off only the loose excess, then return the coated chicken to the wire rack.
Let the dredged chicken rest for 20 minutes at room temperature. During this time, the coating will look slightly damp and patchy in spots; that is exactly what you want. Hydrated dredge fries into a more craggy, crunchy crust and is less likely to fall off in the oil.
Step 5: Heat the oil
Pour 6 cups of neutral oil into a heavy 5- to 6-quart Dutch oven, or add enough oil to reach 2 inches deep. Clip a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350°F. Line a second rimmed baking sheet with a clean wire rack for draining the fried chicken.
While the oil heats, check that your chicken pieces are spaced out on the rack and that no loose flour clumps are falling off. If needed, gently pat a little extra dredge onto any bare spots before frying.
Step 6: Fry in batches until crisp and cooked through
Carefully lower 3 to 4 chicken pieces into the hot oil, skin-side down if using thighs. The oil temperature will drop; adjust the heat to keep it between 325°F and 340°F while frying. Fry for 12 to 15 minutes per batch, turning every 3 to 4 minutes, until the crust is deep golden brown with a warm mahogany tint.
The chicken is done when an instant-read thermometer inserted into the thickest part, away from the bone, reads at least 165°F. Thighs and drumsticks are especially tender when cooked to 175°F to 185°F. If the crust browns before the chicken is fully cooked, transfer the pieces to a rack set over a sheet pan and finish in a 325°F oven until they reach the proper internal temperature.
Step 7: Drain, rest, and finish
Transfer fried chicken to the clean wire rack and immediately sprinkle very lightly with flaky sea salt while the crust is hot. Let the chicken rest for 10 minutes before serving; this keeps the juices inside and allows the crust to set.
Finish with sliced scallions and toasted sesame seeds. Serve hot, warm, or at room temperature with steamed rice, crisp cucumbers, or a simple cabbage slaw.
Pro Tips
- Use a thermometer for the oil and the chicken. Five-spice and soy can darken quickly, so color alone is not enough to judge doneness.
- Do not skip the 20-minute dredge rest. This is one of the easiest ways to get a crust that clings instead of sliding off.
- Fry on a rack, not paper towels. A rack lets steam escape so the underside stays crisp.
- Keep the oil steady. If the oil falls below 325°F, the crust can turn greasy; if it rises above 350°F, the spices and sugar can brown too fast.
- Use fresh five-spice powder. If the jar smells faint or dusty, replace it; the spice blend is the signature flavor here.
Variations
- Quick dusted version: If you are short on time, toss the chicken with 2 tablespoons soy sauce, 1 teaspoon five-spice powder, 2 grated garlic cloves, and 1 teaspoon brown sugar. Let stand for 20 minutes, then dredge and fry as directed. The flavor will be lighter but still delicious.
- Spicy five-spice fried chicken: Add 1 teaspoon ground cayenne pepper or 1 teaspoon finely ground Sichuan peppercorns to the dredge for a gentle tingle and extra warmth.
- Boneless five-spice chicken bites: Use 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces. Marinate for 1 to 4 hours, dredge as directed, and fry at 350°F for 4 to 6 minutes, until the center reaches 165°F.
Storage & Make-Ahead
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days, refrigerating within 2 hours of cooking. For the crispiest reheat, place chicken on a wire rack set over a sheet pan and bake at 375°F for 12 to 15 minutes, or until hot throughout. An air fryer also works well at 350°F for 6 to 8 minutes.
For make-ahead prep, the chicken can marinate in the refrigerator for up to 12 hours. The dredge can be whisked together and stored covered at room temperature for up to 1 week. For best texture, dredge the chicken no more than 1 hour before frying; if holding longer than 30 minutes, refrigerate the dredged chicken on a rack and bring it out 20 minutes before frying.
Nutrition (per serving)
Calories: 610 kcal | Carbs: 30g | Protein: 38g | Fat: 37g | Saturated Fat: 8g | Fiber: 1g | Sugar: 4g | Sodium: 1040mg | Cholesterol: 155mg
