Shanghai Chicken

Name: Shanghai Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 500 g chicken breast (boneless, cut into bite-sized cubes); 0.25 cup all-purpose flour; 0.25 cup corn flour; 1 pcs egg (beaten); 1 tsp red chili powder; 1 pinch black pepper (freshly ground); 1 pinch salt (for marinade); 2 cup oil for deep frying (for deep frying chicken); 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 1 pcs onion (medium, diced into cubes); 1 pcs bell pepper (medium, diced into cubes); 2 tbsp soy sauce; 3 tbsp tomato ketchup; 1 tbsp vinegar; 1 tsp sugar; 2 tbsp water (to adjust sauce consistency); 3 tbsp spring onion (greens chopped, for garnish)

RATING

4.4/5(68)

TASTE SCORE

9/10

Crispy, golden fried chicken pieces tossed in a bold, tangy sauce with ginger, garlic, and green chilies. This Indo-Chinese street food favorite hits all the right notes — spicy, slightly sweet, and incredibly addictive. Ready in under 40 minutes, it pairs perfectly with fried rice or hakka noodles.

PREP

15m

COOK

20m

SERVES

1 CUP

452 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Marinate the chicken.
1.In a bowl, combine chicken pieces with all-purpose flour, corn flour, beaten egg, red chili powder, black pepper, and a pinch of salt.
2.Mix well to coat each piece evenly. Set aside for 10 minutes while you prep the vegetables.
TIPThe batter should coat the chicken like a thin paste. If too thick, add a teaspoon of water; if too thin, add a little more corn flour.
fry · ~12 min
Deep fry the chicken until golden and crisp.
1.Heat 2 cups of oil in a wok or kadai over medium-high heat until it reaches 350°F (175°C).
2.Gently slide coated chicken pieces into the hot oil in batches. Do not overcrowd.
3.Fry for 5 to 6 minutes, turning occasionally, until deep golden brown and crispy.
4.Remove with a slotted spoon and drain on paper towels.
TIPTest the oil by dropping in a small piece of batter — it should sizzle and rise immediately. Maintain medium-high heat; low heat makes the chicken soggy.
saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Heat 2 tablespoons of oil in a clean wok or large pan over high heat until smoking.
2.Add chopped garlic, ginger, and slit green chilies. Stir vigorously for 30 seconds until fragrant.
3.Add diced onion and bell pepper. Stir-fry on high heat for 2 minutes — keep the vegetables crunchy.
TIPHigh heat and constant tossing are key to achieving the smoky wok flavor. Don't let the garlic burn.
mix · ~2 min
Toss fried chicken in the Shanghai sauce.
1.Lower the heat to medium. Add soy sauce, tomato ketchup, vinegar, sugar, a generous pinch of salt, and 2 tablespoons of water to the wok.
2.Stir quickly to combine into a glossy sauce. Let it bubble for 30 seconds.
3.Add the fried chicken pieces. Toss vigorously for 1 to 2 minutes until every piece is well coated and the sauce clings to the chicken.
garnish · ~1 min
Garnish with spring onion greens and serve immediately.
Transfer to a serving plate, scatter chopped spring onion greens generously over the top. Serve hot as a starter or with fried rice or Hakka noodles.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken into uniform bite-sized cubes for even cooking.
2
Let the marinated chicken rest for 10 minutes so the batter adheres better.
3
Test oil temperature with a batter drop — it should sizzle and float immediately.
4
Fry chicken in small batches to keep the oil temperature steady and ensure crispiness.
5
Stir-fry aromatics on high heat and keep moving them to avoid burning the garlic.
6
Toss cooked chicken in the sauce just before serving to keep the coating crunchy.
7
Garnish immediately with spring onions for a fresh contrast to the rich sauce.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Instead of deep-frying, air-fry or shallow-fry the chicken in a non-stick pan with just 2 tablespoons of oil. Cook at 200°C for 12–15 minutes, flipping halfway. This reduces fat while keeping the chicken crisp.

high protein

High-protein

Replace the all-purpose flour with chickpea flour (besan) and skip the egg. This boosts protein content and makes the dish gluten-free, perfect for fitness-focused diners.

jain

Jain

Omit onion, garlic, and ginger. Use asafoetida (hing) and extra green chili for flavor. Replace bell pepper with zucchini or raw banana. This version respects Jain dietary restrictions while keeping the dish spicy and tangy.

spicier

Spicier

Add 1 teaspoon of red chili flakes or a dash of Sriracha to the sauce for extra heat. For an authentic Indo-Chinese kick, stir in 1 tablespoon of chili garlic paste along with the aromatics.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Chicken breast is a lean cut, providing high-quality protein that supports muscle repair and keeps you full, with minimal saturated fat.

✓

Antioxidant-Rich Aromatics

Fresh ginger and garlic contain natural anti-inflammatory compounds that may support immunity and digestion.

✓

Low in Added Sugar

With just 1 teaspoon of sugar balanced by tangy vinegar and ketchup, this dish keeps sweetness minimal compared to many restaurant versions.

QUESTIONS?

Frequently asked questions

Sogginess usually happens when the oil isn't hot enough (aim for 350°F/175°C), the chicken is overcrowded in the pan, or you toss it in the sauce too early. Fry in small batches and sauce just before serving.

PAIRS WELL WITH