Shanghai Chicken
Crispy fried chicken bites tossed in a vibrant, glossy sauce that's sweet, tangy, and savory. This popular Indo-Chinese appetizer is a restaurant favorite you can easily make at home. Perfect with fried rice or noodles!
For 4 servings
Marinate the Chicken
- In a medium bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp of soy sauce, salt, and black pepper. Mix well.
- Add the lightly beaten egg and mix until the chicken is fully coated.
- Sprinkle the cornflour and all-purpose flour over the chicken. Toss until each piece is evenly and generously coated. Set aside to marinate for at least 15-20 minutes.
Fry the Chicken
- Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches 175°C (350°F).
- Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- Fry each batch for 5-7 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
- Use a slotted spoon to remove the chicken and drain it on a wire rack or a plate lined with paper towels.
Prepare the Sauce and Vegetables
- In a small bowl, whisk together the remaining 2 tbsp of soy sauce, red chili sauce, tomato ketchup, rice vinegar, and sugar. Set this sauce mixture aside.
- Heat 2 tbsp of oil in a large wok or skillet over high heat.
- Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
- Add the cubed onion and capsicum. Continue to stir-fry for 2-3 minutes until they are crisp-tender.
Combine and Finish
- Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a vigorous simmer and cook for 1 minute, stirring constantly, until the sauce thickens slightly.
- Immediately add the fried chicken pieces to the wok.
- Toss everything together quickly for about 30-60 seconds, ensuring every piece of chicken is coated in the glossy sauce.
Garnish and Serve
- Turn off the heat. Garnish with chopped spring onions and toasted sesame seeds.
- Serve immediately to enjoy the chicken while it's hot and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, double-fry it. Fry once until light golden, remove, and then fry again for 1-2 minutes at a slightly higher temperature just before tossing in the sauce.
- 2Do not overcrowd the pan while frying; this lowers the oil temperature and can result in soggy chicken.
- 3Prepare all your ingredients (mise en place) before you start stir-frying, as the cooking process is very fast.
- 4Toss the chicken in the sauce just before serving to maintain maximum crispiness.
- 5Adjust the amount of red chili sauce and green chilies to match your preferred spice level.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of firm tofu or paneer, cubed. Press the tofu to remove excess water before coating and frying.
Different VegetablesDifferent Vegetables
Add other quick-cooking vegetables like sliced carrots, bell peppers of different colors, or baby corn along with the onion and capsicum.
Healthier VersionHealthier Version
For a lower-fat option, coat the chicken as directed and bake at 200°C (400°F) for 15-20 minutes or until cooked through and golden. You can also use an air fryer.
Sweeter FlavorSweeter Flavor
Add a tablespoon of honey or maple syrup to the sauce for a sweeter, stickier glaze.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Source of Vitamins and Minerals
This dish includes vegetables like capsicum and onion, which provide essential vitamins like Vitamin C and A. Garlic and ginger also offer various health-promoting compounds.
Frequently asked questions
Shanghai Chicken is a delicious indulgence but is not typically considered a health food due to being deep-fried and containing sauces with sugar and sodium. You can make a healthier version by baking or air-frying the chicken instead of deep-frying.
