Deep-Fried Chicken With Spicy Hoisin Sauce

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 01/16/20
Chinese Spicy Sauce with Fried Chickens
imagenavi / Getty Images
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
372 Calories
17g Fat
23g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 372
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 87mg 29%
Sodium 697mg 30%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 5%
Protein 30g
Calcium 81mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Put away your Chinese takeout menu because this recipe is quick and easy to make. The sauce can be prepared and heated while you're deep-frying the chicken.

Ingredients

  • 1 1/4 to 1 1/2 pounds chicken thighs (boneless, skinless)
  • For the Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • For the Sauce:
  • 1 cup water
  • 2 tablespoons​ hoisin sauce
  • 2 tablespoons sugar
  • 4 teaspoons dark soy sauce
  • 2 teaspoons chile paste
  • 2 teaspoons vegetable oil
  • 2 cloves garlic (finely chopped)
  • 2 tablespoons​ cornstarch
  • 1​​ green onion (washed and diced)
  • For Deep-Frying:
  • 1/4 cup cornstarch (or as needed for dredging chicken)
  • 3 1/2 to 4 cups oil (for deep-frying, or as needed)
  • Optional: 2 tablespoons sesame seeds (toasted)

Steps to Make It

  1. Gather the ingredients.

  2. Cut the chicken into small, approximately 1 inch cubes. Add the marinade ingredients and marinate the chicken for 20 minutes.

  3. While the chicken is marinating, prepare the sauce. Combine all the sauce ingredients except for the green onions, whisking in the 2 tablespoons cornstarch.

  4. Bring the sauce to boil on medium heat in a small saucepan. Turn the heat down to low and keep warm while you are deep-frying the chicken.

  5. In a wok or deep-fryer, heat the oil to 365 F. Have a small bowl with the cornstarch for dredging the chicken ready near the stove. When the oil is hot, dredge the marinated chicken pieces in the cornstarch and add them to the wok, taking care not to overcrowd the wok. Deep-fry until golden brown.

  6. Remove the cooked chicken pieces from the wok and drain on paper towels. Repeat with the remainder of the chicken.

  7. Just before you are finished deep-frying, bring the sauce back up to a boil. Stir in the green onion.

  8. Place the chicken on a large platter and pour the sauce over. Garnish with sesame seeds if using. Serve with rice. Enjoy!

Recipe Variations

For a slightly less spicy version, reduce the chile paste to 1 teaspoon.