• Hainanese chicken chop with ginger vinegar (Adam Liaw)Source: Adam Liaw

Chicken thighs are marinated in a flavourful mix of Asian condiments like soy sauce and Shaoxing wine, before being coated in crushed crackers and fried until dreamily crisp and golden.






Skill level

Average: 3.7 (15 votes)


  • 4 chicken thigh cutlets, skin-on, bone removed
  • 750 ml (3 cups) vegetable oil, for deep frying
  • 60 g (½ cup) cornstarch
  • 2 eggs, lightly beaten
  • 8 cream crackers, crushed
  • ¼ cup roughly chopped coriander, to serve


  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine
  • 2 tsp oyster sauce
  • 1 garlic clove, minced
  • 2 tsp cornstarch
  • 1 tsp sesame oil

Ginger and onion vinegar

  • 3 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 5 thin spring onions, finely sliced
  • 1 tsp sesame oil
  • 1 tsp grated ginger

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 1 hour

  1. For the marinade, place all the ingredients in a bowl and stir to combine.
  2. Add the chicken to the marinade, toss to coat well, then cover and refrigerate for 1 hour.
  3. Heat the oil in a heavy – based saucepan to 175˚C. Dredge the chicken in the cornstarch, then the egg, then coat in the crushed cream crackers. Fry the chicken for about 6 minutes or until cooked through. Drain on a wire rack.
  4. Meanwhile, for the ginger and onion vinegar, combine all the ingredients in a bowl and set aside.
  5. To serve, thickly slice the chicken, dress with the vinegar and scatter with the coriander.

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Photography by Adam Liaw.