Fried Sliced Shrimp Peking Style

This is Chinese takeout done right in your own kitchen. Shrimp get dipped in a simple egg and cornstarch batter, fried until golden and shatteringly crispy, then swirled in a hot sauce pan with garlic, scallions, sherry, sugar, and hot chili peppers. The whole thing takes about 25 minutes.

The cornstarch batter is the key to that ultra-crispy shell. It fries up lighter and crunchier than flour-based batters, with a glassy, almost translucent coating that stays crisp even after the sauce goes on. Adding the fried shrimp to the sauce at the very end and swirling just to coat means they keep their crunch instead of getting soggy.

The Peking-style sauce balances sweet and heat. Sugar and sherry bring sweetness and a wine-like depth, while the hot chili peppers and generous garlic bring the fire. Minced scallions add a fresh, oniony bite. Serve this immediately. Every second it sits, the coating absorbs more sauce.

Chef Tips

• Fry the shrimp one at a time as they go into the oil. Dropping them in all at once makes them clump together and cook unevenly.
• Make sure the oil is hot enough before frying. The shrimp should sizzle immediately. Cold oil means greasy, limp batter.
• Drain the fried shrimp well before adding to the sauce. Excess oil dilutes the glaze.
• Work fast once the sauce ingredients hit the pan. This comes together in under a minute.

Variations

• Use chicken breast cut into bite-sized pieces for a Peking-style chicken version.
• Add toasted sesame seeds as a garnish for extra nutty crunch.
• Serve over steamed rice or alongside stir-fried vegetables for a complete meal.