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Mar Far Chicken Recipe

Mar Far Chicken Recipe

Olivia Brooks
This Mar Far Chicken Recipe combines crunchy fried chicken, cornstarch batter, and a glossy sweet ketchup soy sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 420 kcal

Equipment

  • 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)

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

Instructions
 

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.
Keyword Mar Far Chicken Recipe