Flavor the chicken with seasonings 1 - 3 in order. Let sit in the refrigerator for half a day. Adding cuts along the bone helps the flavor to marinate better.
Discard any excess water and massage in the egg whites. Mix in the flour until it becomes like a loose mud. ☆ Do this just before frying!
Fry in 160℃ oil for 3 minutes. Once they float up, remove and let sit for about 5 minutes.
Fry again in 180℃ oil until they're golden brown and crispy! Eat 'em while they're hot!
Great as-is, but they're even more delicious with some Szechuan pepper!
Story Behind this Recipe
Similar to my "Chinese Restaurant Fried Chicken (From the Pros!)" Recipe ID: 1873864, this was one of my favorite dishes on the menu at the Chinese restaurant I worked at when I was a student. I came up with my own version through trial and error. These are also crispy and authentic.
Be sure to massage in the seasonings in the numerical order listed. Simple flavors are the best!
The key to their crispiness is draining the water in Step 2. In Step 4, once the frying sound and the bubbles have reduced and you can feel the meat's tenderness through the chopsticks when you pick it up, it's good to go!