Fried Chicken Recipe Singapore: Wok-Tossed Spice-Infused Crunch

There’s nothing quite like the golden crunch of Singapore-style fried chicken, where crispy skin meets tender, spice-infused meat. This method delivers a restaurant-worthy dish with a fragrant, aromatic twist that sets it apart.

Using a wok for frying ensures even heat distribution, creating that signature crispy exterior while locking in juices. The spice blend, inspired by local flavors, adds depth without overpowering the chicken’s natural taste.

What emerges is perfectly cooked chicken with a shatteringly crispy coating, seasoned to perfection. Each bite balances texture and flavor, making it a standout dish for any meal.

Serve it hot for the best experience—this is fried chicken that demands to be shared.

Ingredients for Fried Chicken Recipe Singapore

Fourteen ingredients deliver that signature crispy crunch and aromatic depth for this dish.

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The chicken must be skin-on for maximum crispiness—bone-in thighs hold up best to wok frying. Source fresh from a reputable butcher or Whole Foods for quality. The five-spice powder is non-negotiable for authentic flavor; Penzeys offers excellent pre-mixed options. Shaoxing wine can be found at Asian markets, but dry sherry works in a pinch. Always check the label for added salt in soy sauce to avoid over-seasoning.

No Shaoxing wine? Dry sherry or mirin (with reduced sugar) are viable substitutes. For gluten-free, swap soy sauce for tamari. If avoiding alcohol, use chicken stock plus rice vinegar (1 tbsp each). Five-spice can be DIY: cinnamon, cloves, fennel, star anise, and Szechuan peppercorns ground together. Cornstarch is key for the shattering crust—do not omit or replace with flour alone.

Marinated chicken keeps in the fridge for up to 24 hours before cooking. Fried chicken is best served immediately but reheats well in a 350°F oven for 10-15 minutes. Store leftovers in an airtight container for 2-3 days—reheat in the oven to maintain crispiness.

Step-by-Step Instructions for Wok-Tossed Spice-Infused Fried Chicken

Master the technique for achieving crisp, aromatic chicken with Singaporean flair every time.

Step 1: Marinate the Chicken Thighs

In a large bowl, combine the 2 lb Chicken Thighs with 0.25 cup Soy Sauce, 2 tbsp Shaoxing Wine, 1 tsp Salt, and 1 tbsp Sugar. I use my hands to massage the mixture into the meat, ensuring every piece is thoroughly coated. The soy sauce provides umami depth while the Shaoxing wine tenderizes the chicken.

Add the 4 cloves Garlic Cloves (minced), 1 tbsp Fresh Ginger, 1 tsp Five-Spice Powder, 0.5 tsp Turmeric Powder, and 0.5 tsp White Pepper to the bowl. These aromatics form the flavor backbone of the dish. Mix well, cover, and refrigerate for at least 1 hour (overnight for maximum flavor penetration).

Step 2: Prepare the Breading Station

Set up two shallow dishes for breading. In the first, combine the 0.5 cup Cornstarch and 0.5 cup All-Purpose Flour. The cornstarch ensures extra crispiness while the flour provides structure. I whisk them together thoroughly to eliminate any lumps.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes before breading. This prevents the coating from sliding off during frying. Working with one piece at a time, dredge each thigh in the flour mixture, pressing firmly to adhere. Shake off any excess—too much breading creates a thick, gummy coating rather than a light, crispy one.

Step 3: Deep-Fry to Golden Perfection

Heat the 4 cups Neutral Oil in a deep, heavy-bottomed pot or wok to 350°F. Use a deep-fry thermometer for accuracy; the temperature must remain steady. I maintain this heat by adjusting the burner as needed—oil that’s too cool results in greasy chicken, while oil that’s too hot burns the exterior before the interior cooks.

Carefully lower the breaded chicken into the hot oil in batches, being careful not to overcrowd the pot. Fry for 6-8 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F. The turmeric in the marinade will give the coating a beautiful golden hue. Drain on a wire rack set over a baking sheet to maintain crispiness.

Step 4: Wok-Toss with Aromatics and Garnish

In a clean wok, heat 2 tbsp of the reserved frying oil over high heat until shimmering. Add the 3 whole Green Onions (thinly sliced) and 2 whole Red Chili Peppers (thinly sliced). Stir-fry for 30-45 seconds until fragrant but not burnt—the chili peppers should retain their vibrant color.

Add the fried chicken to the wok and toss gently to coat with the aromatic oil. The residual heat will meld the flavors together beautifully. Serve immediately while hot and crispy, garnished with additional green onions if desired. The contrast of the crunchy exterior with the juicy, flavorful interior is what makes this dish exceptional.

Storing and Reheating This fried chicken recipe singapore

Refrigerator Storage

Let your chicken cool completely before storing in airtight containers. It keeps well in the fridge at 40°F or below for up to 2-3 days. I use glass containers to maintain freshness and prevent odors from absorbing. ❄️

Freezer Storage

For longer storage, freeze cooked chicken in a single layer on a baking sheet first. Once frozen, transfer to freezer bags, removing as much air as possible. This method prevents freezer burn and maintains texture for up to 1 month.

Oven Reheating

Preheat your oven to 350°F and place chicken on a wire rack set over a baking sheet. This allows air circulation, restoring crispiness. Heat for 10-15 minutes, flipping halfway through for even warming. 🔥

Wok Reheating

Heat 1 tbsp oil in a wok over medium-high heat. Add chicken in a single layer and toss gently for 2-3 minutes until crispy again. This method works best for small batches.

Microwave Option

For quick reheating, place chicken on a paper towel-lined plate and cover with another damp paper towel. Microwave on 70% power for 1-2 minutes, checking frequently to avoid sogginess.

Crispiness Tip

Always reheat from room temperature for best results. Cold chicken straight from the fridge can become unevenly heated. I find this small step makes a noticeable difference in maintaining that signature crunch.

Frequently Asked Questions