Intro

There are some dishes that instantly take you back to a cozy booth at your favorite Chinese restaurant. For me, Mar Far Chicken Recipe is one of those unforgettable comfort foods. Golden, crispy chicken bites piled high on a plate, served with that irresistible sweet and tangy dipping sauce on the side. It is simple, yes. But oh, it is special.

I still remember the first time I tried making it at home. I thought, “There’s no way it can taste like the restaurant version.” But once I figured out the batter and the frying technique, everything changed. The crunch.

The juicy center. The way the sauce clings just enough without making it soggy. It became one of those recipes I proudly make when I want to impress guests without stressing myself out.

If you love crispy fried chicken with bold flavor and that classic takeout vibe, this recipe is going to feel like magic in your kitchen.

Let’s make it together.

Equipment List

You do not need anything fancy, but a few tools make the process easier.

Large mixing bowl
Medium bowl (for sauce)
Measuring cups and spoons
Whisk
Heavy-bottomed pot or deep fryer
Tongs
Slotted spoon
Paper towels
Wire rack (optional but helpful)
Thermometer (recommended for oil temperature)

If you have fried anything before, you already know the setup. If not, do not worry. I will walk you through it calmly.

Ingredients

For the Chicken:

2 pounds boneless, skinless chicken breast (cut into 1½-inch chunks)
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon white pepper (or black pepper)
1 egg
¾ cup cold water (adjust slightly if needed)
Oil for frying (vegetable or canola)

For the Dipping Sauce:

½ cup sugar
¼ cup ketchup
¼ cup rice vinegar
2 tablespoons soy sauce
½ teaspoon garlic powder
½ teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

The beauty of this Mar Far Chicken Recipe is how simple the ingredients are. Nothing complicated. Just pantry staples transformed into something exciting.

Instructions (Step by Step)

Step 1: Prepare the Chicken

Pat the chicken pieces dry with paper towels. This helps the batter stick better. Cut into even chunks so they cook evenly. I like them bite-sized but not too small — you want juicy centers.

Set aside.

Step 2: Make the Batter

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.

Add the egg and cold water. Whisk until smooth. The batter should be thick but pourable — similar to pancake batter. If it feels too thick, add a tablespoon of water at a time.

The cornstarch is the secret here. It creates that light, crispy coating instead of a heavy crust.

Step 3: Heat the Oil

Pour oil into a heavy pot, about 2–3 inches deep. Heat to 350°F (175°C).

Maintaining oil temperature is important. Too hot, and the outside burns before the inside cooks. Too cool, and the chicken absorbs oil and becomes greasy.

If you do not have a thermometer, drop a little batter into the oil. If it sizzles and rises quickly, it is ready.

Step 4: Coat and Fry

Dip each piece of chicken into the batter, letting excess drip off. Carefully place into the hot oil.

Do not overcrowd the pot. Fry in batches.

Cook for about 4–5 minutes, turning occasionally, until golden brown and cooked through. Internal temperature should reach 165°F.

Remove with a slotted spoon and place on a wire rack or paper towels.

For extra crispiness, fry them a second time for 1–2 minutes after resting. This makes the coating unbelievably crunchy.

Step 5: Make the Sauce

In a small saucepan, combine sugar, ketchup, rice vinegar, soy sauce, garlic powder, and sesame oil.

Bring to a gentle simmer over medium heat.

Stir in the cornstarch slurry and cook until thickened, about 1–2 minutes.

Remove from heat and let cool slightly.

The sauce should be glossy, slightly thick, and perfectly balanced between sweet and tangy.

The Flavor and Texture Experience

When you bite into Mar Far Chicken, the first thing you notice is the crunch. That crisp shell gives way to tender, juicy chicken. Then comes the sauce — sweet, slightly tangy, just a hint of savory from soy sauce.

It is not overly spicy. Not heavy. Just balanced.

And that contrast between crispy coating and smooth dipping sauce? That is what makes this dish addictive.

Tips for the Crispiest Chicken

Over the years, I have learned a few things:

Always use cold water in the batter.
Let fried chicken rest before double frying.
Keep oil temperature steady.
Do not crowd the pan.

These small details make a big difference.

Make It Your Own

You can customize this Mar Far Chicken Recipe easily:

Add a pinch of chili flakes to the batter for heat.
Stir fresh grated ginger into the sauce.
Drizzle honey for extra sweetness.
Serve tossed in sauce instead of dipping.

Personally, I love serving the sauce on the side so the chicken stays crisp.

Serving Suggestions

This dish pairs beautifully with:

Steamed jasmine rice
Fried rice
Stir-fried vegetables
Lo mein noodles

Or honestly? I sometimes serve it as an appetizer for gatherings. It disappears fast.

Storing and Reheating

Store leftovers in an airtight container for up to 3 days.

To reheat and keep it crispy, avoid the microwave. Instead:

Bake at 375°F for 10–12 minutes
Or air fry at 350°F for 5–7 minutes

The texture stays much better this way.

Why This Recipe Works at Home

Many people think deep-fried dishes are complicated. They are not. They just require attention.

The batter is simple. The ingredients are easy to find. The sauce comes together in minutes.

And once you make it once, you will feel confident every time after that.

Common Questions

Can I Use Chicken Thighs?

Yes. They are even juicier and very flavorful.

Can I Air Fry It?

You can try, but the coating will be slightly different. Spray well with oil and cook at 400°F until golden.

Is Mar Far Chicken Spicy?

Traditionally, no. It is more sweet and savory than spicy.

A Personal Note from My Kitchen

As a female chef who loves recreating restaurant favorites at home, I find joy in mastering dishes like this. There is something empowering about realizing you can make your favorite takeout right in your own kitchen.

This Mar Far Chicken Recipe feels playful. It feels celebratory. It feels like Friday night without leaving the house.

And honestly, that first crispy bite? Pure happiness.

If you try it, I hope you feel proud standing at your stove. Cooking does not have to be complicated to be impressive.

Sometimes all it takes is hot oil, simple batter, and a little confidence.

And maybe a second helping.