The Best Chinese Fry Batter
This Chinese fry batter is not only incredibly easy to make, but it’s also one of the most versatile batters you’ll ever use! What makes it stand out is its simplicity, which doesn’t sacrifice flavor or texture. Unlike tempura batter, which uses a mix of cold water and flour to achieve a light, airy crunch, Chinese batter is a bit heartier, providing a golden, crispy coating that holds up well with just about anything—whether it’s chicken, pork, shrimp, or even desserts like fried Oreos or cheesecake.
What Makes This Fry Batter Special?
What really sets this batter apart is how versatile it is. Tempura, in the Japanese culture, might be known for its delicate texture and lightness, but this Chinese fry batter delivers that perfect, satisfying crunch with just a few basic ingredients. I’m talking about Self Rising Flour, Water and Salt and Pepper. The flour has baking powder in it, which allows this batter to puff up when it’s fried. Once you try it, you’ll see what I mean. So start thinking about all the dishes you could elevate with this recipe—it’s a game-changer in the kitchen!
How to use this Fry Batter
First of all, anything Asian, that requires Chinese Fry Batter, can use this recipe. Sweet and Sour Pork, Chicken, Honey Shrimp, Orange Peel or Sesame Chicken are the most common deep fried battered dish’s. The original Egg Roll (egg rolls that are dipped in batter then fried), Firecracker Shrimp are also popular. The list goes on and on.
American Carnivals use a similar batter to make Southern Style Fried Oreo’s, Cheesecake, Fried Candy Bars (like Snickers), even deep fried Butter. I’ve even figured out how to turn this batter recipe into an amazing Corn Dog Batter! So watch for recipes and video tutorials like these in the future, because these Carnival style fried foods are popular all over the country.
Recipes that use or go with this Batter
My Chinese cooking experience is really extensive so you might want to select “Chinese Food” in the Categories drop Down menu. Be Sure To check out my Sweet and Sour Sauce , my Perfect Tempura and my Orange Peel Chicken recipes if you’re interested. And if you want to have some real fun, you better look into my Fried Chicken Feet recipe, too. My Beer Batter recipe just replaces the water in this recipe, with Beer and it’s good for frying fish and Onion rings.
Chinese Fry Batter Ingredients:
- 2 lbs Meat: Pork, chicken, shrimp, or sweets: like Oreos and candy bars
- 1 cup Self-Rising Flour: Helps create a light, crispy coating
- 1 1/4 cups Water: Adjust for the batter’s consistency, thicker for a crunchier crust
- Oil for Frying: Choose a high-heat oil like vegetable or canola for the crispiest results
This combination gives you the perfect batter for a variety of dishes, from savory to sweet. If you’re interested in a crispier batter, consider 2 things:
- Adding Corn Starch to the batter.
- Deep frying twice.
70% of the food in Chinese restaurants is pre-prepped. This includes fried foods. The meats are cut, marinated, deep fried and refrigerated before any single order is complete. Deep frying a second time, or “Twice”, happens per order. Which is why food is usually prepared so quickly. The first deep fry can last 7 to 8 minutes to cook all the way through. The second fry, usually only takes 2.
Be sure to watch the short video tutorial and I’ll show you exactly how to make and use this Chinese Fry Batter.
My Recommendations
Deep Fryer, Mixing Bowls, Hand Mixer, Whisk, Wire Rack, Pots and Pans
