Chinese Spring Fried Chicken

Again, this is one of the lovely Chinese with a Pakistani touch, ever popular in Pakistani restaurants and easily re-created in the home.


Stage 1

  • 2 lb chicken, cut into 3 inch pieces (approx. 12 pieces)
  • 2 dstspoons soya sauce
  • 2 tsp salt
  • 2 dstspoons vinegar
  • 2 eggs
  • 4 dstspoons plain white flour
  • Vegetable oil for deep frying

Stage 2

  • 4 tsp vegetable oil
  • 2 tsp finely sliced fresh garlic
  • 2 cups chicken stock (a Maggi or similar cube can be used) or water
  • Half cup tomato ketchup
  • 2 dsrtspoons soya sauce
  • 1 tsp salt
  • 2 tbs corn flour mixed into half cup of cold water


Stage 1

  1. Puncture each chicken piece with a fork, wash with cold water and place in a colander for 10 mins.
  2. Place chicken pieces in a bowl, add all of the above ingredients, mix well, until chicken is fully coated, marinate for an hour or two.
  3. Heat oil to medium heat in a large wok or frying, add 4 – 5 pieces of coated chicken, deep fry for 3-4 mins or until cooked, remove into an oven proof dish. Keep frying chicken batches until all done.
  4. Keep warm in the oven until ready to serve.

Stage 2

  1. Place the oil in a small saucepan, add the garlic slices, fry gently until lightly browned, take off heat.
  2. Add all other ingredients except cornflour paste, bring to the boil, simmer for 3mins, add the cornflour paste, stir to thicken slightly.
  3. Remove chicken from oven and pour the above sauce over the pieces, serve piping hot.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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