Try this recipe for Chinese crispy chicken, then check out our Chinese chicken wings, Chinese pork belly, Chinese drunken chicken and sesame chicken, plus discover more Chinese-style recipes.

This recipe uses mirin, a sweetened rice wine. Read our guide on what is mirin and where to buy it for more advice on purchasing this ingredient.


  • 6 skin-on chicken thighs, bones removed
  • a large thumb-sized piece ginger, grated
  • 3 cloves garlic, crushed
  • ½ red chilli, finely diced
  • 2 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp rice wine vinegar
  • to serve cooked rice
  • steamed, to serve pak choy and long-stemmed broccoli


  • STEP 1

    Season the chicken thighs and leave at room temperature for 20 minutes. Heat a frying pan and add the chicken skin-side down.

  • STEP 2

    Cook for 10-15 minutes until the skin is very crisp, and the chicken is starting to cook all the way through. Add the ginger, garlic and chilli, and cook for 1 minute.

  • STEP 3

    Whisk together the soy sauce, mirin, vinegar, and 50ml of water. Flip the chicken thighs and pour in the sauce. Lower the heat and simmer gently for 5 -10 minutes, until the chicken is cooked through and the sauce has reduced slightly.

  • STEP 4

    Serve the chicken and sauce with rice and the steamed pak choy and long-stemmed broccoli.


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