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The Hirshon Sacramento Chinese Brandy Fried Chicken

The Hirshon Sacramento Chinese Brandy Fried Chicken

  • Author: The Generalissimo


Units Scale
  • A mix of parts from half a chicken (Frank’s uses this) or use 4 boneless chicken breasts
  • ***
  • Marinade:
  • 1 cup California brandy
  • 1/2 cup shaoxing or dry sherry (TFD addition, use brandy for original)
  • 1/4 cup chicken broth (TFD addition, use brandy for original)
  • 1/8 cup soy sauce (TFD addition, use brandy for original)
  • 2 Tbsp. freshly-grated ginger
  • 1 1/2 Tbsp. freshly-ground white pepper powder
  • 2 Tbsp. fresh garlic through a garlic press
  • 1 Tbsp. chicken powder
  • 1/2 Tbsp. sesame oil (TFD endorses only Kadoya brand)
  • enough cornstarch to make a thick marinade
  • ***
  • Dredge:
  • 1 cup (or more) flour and cornstarch mix, 75/25 (original was all flour)
  • ***
  • Batter:
  • 3/4 cup flour
  • 1/4 cup cornstarch (TFD change, original was flour)
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup ice water
  • 1 beaten egg
  • 2 Tbsp. 13 spice powder (TFD addition)
  • ***
  • Peanut or Corn Oil for deep frying
  • edible flowers for garnish


  1. Cut the chicken breasts in half lengthwise. Combine the chicken pieces and all marinade ingredients in a shallow dish. Cover and refrigerate for 24 hours.

  2. Make the batter by combining well the flour, baking powder and salt in a small bowl. Set aside. Combine the ice water and beaten egg in another small bowl. Slowly add the flour mixture to the water-egg mixture. Mix lightly but don’t overbeat; there should be a few small lumps.

  3. Dredge the marinated chicken pieces in flour then dip each piece into the batter. Deep fry the chicken pieces in enough oil to completely sink the chicken pieces under the surface of the oil. Cook the chicken in 350 degree oil. (If you fry hotter, you risk the surface of the chicken becoming too dry and the center undercooked.)

  4. Fry the chicken pieces at 350 degrees for 15 to 20 minutes or until they float to the surface for a minute. Dark meat takes longer to cook. Garnish with edible flowers and serve.