Recipe for Yu Xiang Chicken

This delicacy is a popular Chinese dish known for its crispy exterior and tender interior, with a sweet and sour taste. The main ingredients are chicken, carrot, and lettuce, with a flavorful marinade and sauce made from a combination of sugar, vinegar, cooking wine, soy sauce, and chicken powder.

Nutrition Information

  • Calories: 800 kcal
  • Protein: 45g
  • Carbohydrates: 70g
  • Fat: 40g
  • Saturated Fat: 10g
  • Cholesterol: 150mg
  • Sodium: 1200mg
  • Dietary Fiber: 3g
  • Sugars: 15g


  • 1 chicken leg
  • 1 carrot
  • Half a lettuce
  • 15g pickled pepper
  • 10g pickled ginger
  • 20g garlic
  • 20g cooking wine
  • 2g salt
  • 2g soy sauce
  • 2g five spice powder
  • 5g ginger
  • 5g green onion
  • 1 egg
  • 20g starch
  • 20g soy sauce
  • 1g salt
  • 5g oyster sauce
  • 2g chicken essence
  • 5g sugar
  • 20g water
  • 10g starch


  1. Soak the chicken thigh in water for 30 minutes to remove blood.
  2. Chop the chicken into small pieces and rinse again. Squeeze the water into a basin, and add the marinade (excluding the egg white and starch). Clutch the juice out of the onion and ginger with your hands, and then marinate for 30 minutes.
  3. Cut the carrots and lettuce into dice and blanch in boiling water. Drain and set aside.
  4. Mince the pickled pepper, pickled ginger, and garlic.
  5. In a small bowl, mix the ingredients for the sauce and set aside.
  6. Remove the ginger and green onion from the marinated chicken. Add the egg white and marinate for 5 minutes. Then, add the starch and mix well.
  7. Heat 6 layers of oil in a pot, and add the chicken pieces. Cross with chopsticks as soon as possible, and fry over low heat until golden brown. Drain the oil.
  8. In the same pot, sauté the pickled pepper, pickled ginger, and garlic. Add the carrots and lettuce and stir-fry until evenly mixed.
  9. Pour in the sauce and stir-fry until the sauce thickens.


This dish is not blanched chicken, so in advance soak the chicken blood water away
Chicken thighs must be chopped into small (the smaller the better) pieces after repeatedly rinsing clean, squeeze the water dry so


What does yu xiang mean?

It means that this dish has the smell of fish, but you can’t see a little bit of fish meat.

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