Crispy Fried Chicken

This recipe is taken from an old recipe book titled Mrs. Lee’s Cookbook.  It’s a gift from a friend who bought this from a garage sales long time ago.  I made this only once in a blue moon just because Ben and the kids love fried chicken.  I do not like the oily smell that lingers in my apartment after deep frying.


On top of that, I think dumping the oil into the garbage is not very environmentally friendly.  I usually store away the cooled oil in a glass container and dispose it in the normal garbage bin.  Is there a better way to dispose off used oil?  I know that restaurants have special disposable bins for grease.


  • 1 chicken (about 2 1/2 lbs), cut into pieces & marinated & kneaded with the following:
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon five spice powder
  • 1 tablespoon cornflour
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese wine or sherry
  • 6 tablespoons water

Sweet potato flour for coating before frying.  You may use cornflour but I find that sweet potato flour gives a more crispy texture.  Click on more for the instructions.



  • Toss the chicken in sweet potato flour.
  • Heat a deep frying pan, add enough oil to deep fry the chicken.
  • When the oil is smoking hot, turn off the stove, and add the chicken.  Immediately turn the stove on again to a high heat, stir the chicken to prevent them from sticking.
  • Fry chicken until it is golden brown.

6 thoughts on “Crispy Fried Chicken

  1. I usually use my oil twice then after the second use, I like to use it immediately to make chili oil. So it gets all eaten up ^^

  2. My mom actually reuses the oil in her cooking again. That’s just a suggestion. They drain the oil and dispose of all the yucky stuff on the bottom but they keep the clean oil.

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