Craving something spicy, crispy, and restaurant-style? Look no further—Shanghai Chicken is the perfect Indo-Chinese dish that brings together the boldness of desi spices with the sizzling charm of Chinese street food.
This popular starter features crispy fried chicken strips tossed in a spicy garlic-chilli sauce, with hints of soy and vinegar that give it that unmistakable Indo-Chinese kick. Often found in menus of Indian Chinese restaurants, Shanghai Chicken is loved for its fiery taste, crunchy texture, and mouth-watering aroma. Whether you’re planning a party appetiser, a weekend treat, or simply want to spice up your dinner, this dish is surprisingly easy to make at home using ingredients already in your kitchen. Best of all, it’s customisable—adjust the spice level, make it dry or with gravy, or even turn it into a fusion wrap or roll!
In this blog, we’ll walk you through the ingredients, cooking steps, expert tips, and variations to make your Shanghai Chicken truly unforgettable.
What Is Shanghai Chicken?
Shanghai Chicken is a fiery and flavourful Indo-Chinese dish made with crispy fried chicken strips that are tossed in a spicy, garlicky sauce. The dish typically features a bold combination of chopped garlic, green chillies, soy sauce, vinegar, and sometimes a hint of red chilli sauce—all cooked over high flame to create a rich, glossy coating that clings to the chicken.
What sets Shanghai Chicken apart is its crispy texture and intense flavour profile. The chicken is usually marinated, coated in cornflour or maida, and deep-fried (or air-fried for a healthier version) until golden and crunchy. Then it’s tossed in a hot wok-style sauce that brings in the signature Indo-Chinese heat and tang.
Often served dry as a starter, this dish is a favourite on Indian-Chinese restaurant menus and is known for its ability to satisfy spice lovers. It’s especially popular in parties, street food stalls, and even fusion menus across India.
Why You’ll Love This Recipe
There’s a reason Shanghai Chicken is a favourite across India—it’s got the crunch, the spice, and the kind of flavour punch that instantly wakes up your taste buds. Whether you’re a spice lover or someone who enjoys Indo-Chinese fusion, this dish delivers every time.
Here’s why you’ll love making it at home:
- Perfect Party Starter or Evening Snack :Impress guests or satisfy your own cravings—this dish fits both casual evenings and special occasions.
- Crispy Outside, Juicy Inside :The chicken is fried to golden perfection, locking in juiciness while giving it a delicious crunch.
- Spicy, Tangy, and Full of Flavour : Loaded with garlic, chillies, soy sauce, and vinegar, it hits all the right flavour notes.
- Easy to Make at Home with Indian Pantry Staples : No fancy ingredients needed—you’ll likely have everything in your kitchen already.
- Customisable Spice Level for Kids or Adults : Adjust the heat to your liking—make it fiery for spice-lovers or mildly tangy for the family.
Ingredients Required
Making Shanghai Chicken at home is easier than you think—all you need are some common pantry ingredients and a few fresh items. Here’s a simple breakdown of what you’ll need:
For Marinating the Chicken
- 500 grams boneless chicken (cut into thin strips – thigh or breast pieces work well)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- ½ teaspoon black pepper powder
- Salt to taste
- 2 tablespoons cornflour
- 1 tablespoon all-purpose flour (maida)
- 1 egg (optional – for extra crispiness)
For the Shanghai Sauce
- 2 tablespoons oil (for stir-frying)
- 1 tablespoon finely chopped garlic
- 2–3 green chillies (slit or chopped)
- 1 tablespoon soy sauce
- 1 tablespoon red chilli sauce
- 1 teaspoon vinegar
- ½ teaspoon sugar (to balance the flavours)
- 2 tablespoons water or chicken stock (optional – for saucy texture)
- Salt and pepper as needed
For Garnish (Optional but Recommended)
- Spring onion greens, chopped
- Toasted sesame seeds (for crunch)
- Fresh coriander leaves
Step-by-Step Instructions to Make Shanghai Chicken
Follow these simple steps to make crispy, spicy, and restaurant-style Shanghai Chicken right in your kitchen. It’s quick, full of flavour, and perfect for any Indo-Chinese food lover.
Marinate the Chicken
In a mixing bowl, add the chicken strips, ginger-garlic paste, soy sauce, black pepper, cornflour, maida, salt, and egg (if using). Mix everything well until the chicken is evenly coated. Let it rest for 15–20 minutes.
Fry the Chicken
Heat oil in a kadai or deep pan. Once hot, fry the chicken strips in batches on medium-high flame until golden brown and crispy. Remove and place on tissue paper to drain excess oil.
Prepare the Shanghai Sauce
In another pan or wok, heat 2 tablespoons oil. Add chopped garlic and green chillies and sauté until fragrant. Add soy sauce, red chilli sauce, vinegar, sugar, and a splash of water or stock if needed. Mix well and cook on high flame for 1–2 minutes.
Toss the Chicken in the Sauce
Add the fried chicken into the sauce and toss quickly to coat all the pieces evenly. Cook for another 1–2 minutes until the sauce sticks to the chicken and becomes glossy.
Garnish and Serve Hot
Switch off the flame. Garnish with chopped spring onion greens, sesame seeds, or fresh coriander. Serve hot as a starter or with fried rice/noodles as a main course.
Pro Cooking Tips for Perfect Shanghai Chicken
Nail that restaurant-style texture and bold flavour with these easy expert tips. Whether you’re a first-time cook or a seasoned food lover, these will take your Shanghai Chicken to the next level:
Use Boneless Chicken Thighs for Juiciness
Thigh meat stays more tender and juicy after frying compared to breast pieces, especially if you’re deep-frying or air-frying.
Don’t Skip the Marination
Letting the chicken rest in spices and flours for at least 15–20 minutes helps it absorb flavour and crisp up better during frying.
Add Egg for Extra Crunch
A little egg in the marinade adds a coating that becomes crisp and golden when fried—just like restaurant starters.
Fry on Medium-High Flame
To avoid soggy chicken, always fry in hot oil (but not smoking). This ensures a crisp crust and prevents the chicken from absorbing too much oil.
Cook the Sauce on High Heat
Quick tossing on high flame helps thicken the sauce, enhance the flavours, and give it that classic Indo-Chinese wok taste.
Adjust the Spice Level as Per Your Taste
Prefer it milder? Reduce chilli sauce and green chillies. Like it hot? Add extra crushed red chilli or a splash of schezwan chutney.
Always Garnish for Aroma and Freshness
A final sprinkle of spring onion greens or sesame seeds not only adds flavour but also gives a fresh, restaurant-like look.
Variations You Can Try
One of the best things about Shanghai Chicken is how versatile it is. Whether you’re looking to adjust the spice, switch ingredients, or give it a healthier twist, these easy variations keep the dish exciting and suitable for every taste and occasion:
Dry Shanghai Chicken
Prefer it as a starter? Skip the extra water in the sauce and cook until it’s thick and coats the chicken completely. This version is crispier and ideal for snacks or party appetisers.
Shanghai Chicken with Gravy
Add a cornflour slurry (1 tsp cornflour + 2 tbsp water) to the sauce and increase the water/stock to make it a semi-gravy dish. Great with fried rice or noodles.
Healthier Air-Fried or Baked Versio
Instead of deep-frying, cook the marinated chicken in an air fryer or oven. You’ll still get the crispness but with much less oil—perfect for guilt-free indulgence.
Veg Shanghai Style
Replace chicken with paneer, tofu, or mushrooms for a vegetarian take. Coat and fry them the same way for a delicious veg Indo-Chinese treat.
Shanghai Chicken Balls
Use minced chicken instead of strips. Shape into small balls, coat, fry, and toss in the same sauce. Makes a fun, bite-sized party snack.
Serving Suggestions
Shanghai Chicken is a crowd-pleaser that fits beautifully into both casual meals and festive menus. Whether you’re serving it as a starter or part of a full Indo-Chinese spread, here are some delicious ways to enjoy it:
Serve as a Starter or Appetiser
Serve the dry version of Shanghai Chicken hot and crispy as a snack or starter with toothpicks or skewers. Pair with schezwan chutney, spicy mayo, or chilli garlic dip for that extra punch.
Pair with Fried Rice or Noodles
The saucy/gravy version goes perfectly with:
- Egg fried rice
- Veg hakka noodles
- Burnt garlic rice
- Schezwan noodles
A full Indo-Chinese meal everyone will love!
Stuff into Wraps or Rolls
Wrap dry Shanghai Chicken in a whole wheat roti, naan, or lettuce leaf with a drizzle of sauce and some crunchy veggies for a tasty fusion wrap or lunchbox idea.
Serve with a Crunchy Salad
Balance out the bold flavours by serving alongside a fresh salad made with cabbage, carrots, and capsicum, tossed in vinegar or lemon juice.
Party Platter Favourite
Add Shanghai Chicken to a starter platter with momos, spring rolls, and crispy baby corn for your next house party or weekend get-together.
Conclusion
Shanghai Chicken is a must-try for anyone who loves bold, spicy, and restaurant-style Indo-Chinese flavours. With its crispy texture, garlicky chilli sauce, and endless customisation options, it’s a dish that fits beautifully into both weeknight dinners and party menus.
Whether you fry it, air-fry it, serve it dry or with a bit of gravy, this dish never fails to impress. Best of all, it’s easy to recreate at home using basic Indian kitchen ingredients—so you can enjoy the taste of your favourite Chinese restaurant without stepping out!