Mar Far chicken is a popular Chinese chicken dish known for its crispy exterior and tender meat! This classic takeout dish got a homemade healthy makeover. It takes only 25 minutes from start to finish. The homemade gravy is ultra creamy! The batter gives this chicken a golden crusty exterior. This recipe is great for family dinners. You will love this Chicken and Broccoli too!
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Why You’ll Love This Recipe
There are many reasons why you’ll love this mar far chicken recipe. Here are just a few:
- Mar far chicken is crispy on the outside and tender on the inside.
- The batter is flavorful and the chicken is juicy inside.
- It tastes like restaurant quality, but it is easy to make at home.
- Mar far chicken can be served as an appetizer, main course, or even a snack.
- It is also a great dish to serve for game days, family parties or potlucks.
- This is a fun twist on classic chicken nuggets. For another crispy chicken recipe, make this easy Parmesan Crusted Chicken!
- Kids love this fun recipe!
- For an even healthier option, you can bake this chicken.
- The fried chicken is gluten-free. Use gluten-free soy sauce for gluten-free gravy!
- This dish tastes like comfort food.
- Check out this Chicken Fried Rice or this Peanut Butter Chicken for another takeout favorite!
Ingredients & Substitutes
These are the ingredients and substitutions for mar far chicken. Scroll down to the recipe card for the full recipe.
Use boneless, skinless chicken breast. Chicken thighs work well too. Use fresh chicken when possible. Cut into equal sized 1-inch cubes.
Tapioca flour gives the chicken its crunchy breading. Feel free to use arrowroot flour in its place. Tapioca is very similar to cornstarch. It is naturally grain-free and gluten-free.
Add in sea salt and pepper to the chicken breading mixture.
Dip the chicken cubes in beaten eggs before adding the breading. This helps the breading stick.
Fry the chicken in olive or avocado oil.
Chicken broth is the base of the gravy. Look for brands without added sugar.
Coconut aminos is the soy-free and gluten-free replacement for soy sauce. It adds a hearty flavor to the chicken gravy.
Tapioca flour helps thicken the gravy. Be sure to dissolve the tapioca flour in water.
Lastly, garnish with sliced green onions if desired.
What is Mar Far Chicken?
Mar far chicken is a Chinese dish made with bite-sized pieces of chicken. They are coated in a batter and then fried.
The batter is typically made with flour, eggs, milk, and soy sauce, and it gives the chicken a delicious flavor and a crispy crust.
This healthy recipe uses tapioca flour instead. Mar Far chicken is often served with a dipping sauce, such as sweet and sour sauce or soy sauce. We love serving it with homemade chicken gravy for a healthier, low sugar option.
Taste & Texture
Mar far chicken is crispy on the outside and tender on the inside.
The batter is flavorful and the chicken is juicy.
The dish has a slightly sweet and savory flavor.
The gravy is smooth and creamy!
How to Make
Step 1
First, in a shallow dish, mix together the tapioca flour, salt, and pepper. In another shallow dish, add the beaten eggs.
Step 2
Dip the chicken pieces into the beaten eggs, then coat them with the tapioca flour mixture.
Step 3
In a deep skillet or frying pan, heat about ½ inch of olive oil over medium-high heat. Heat until the oil reaches 350 degrees Fahrenheit (175 degrees Celsius).
Step 4
Carefully add the breaded chicken to the hot oil in batches. Fry for about 4 to 5 minutes or until golden brown and cooked through.
Step 5
Remove the fried chicken with a slotted spoon. Place it on a plate lined with paper towels to drain excess oil.
Step 6
In a saucepan, combine the chicken broth and coconut aminos. Bring the mixture to a simmer over medium heat.
Step 7
In a small bowl, combine the tapioca flour and water. Stir until the flour has dissolved. Pour this mixture into the gravy. Then, stir until it thickens.
Step 8
Place the fried chicken on a serving platter. Pour the hot gravy over the top.
Step 9
Finally, garnish with sliced green onions if desired.
Expert Tips for Success
Here are a few expert tips and tricks for making the best Mar Far chicken:
- Use fresh chicken. Cut into 1-inch cubes.
- Pan-fry in batches if needed. Do not overload the skillet or frying pan.
- Drain the chicken on paper towels after frying. This will help to remove any excess oil.
- Serve the Mar Far chicken with a dipping sauce. This will add extra flavor to the dish. The gravy featured in the recipe is a great sauce!
How to Serve & Store
Mar far chicken is best served hot and fresh.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the chicken and gravy separately.
Feel free to freeze for up to 1 month. Please note that the breading texture will change slightly.
Our favorite way to reheat leftovers is in the air fryer. Air fry at 350 degrees Fahrenheit for 4 to 5 minutes.
Frequently Asked Questions (FAQs)
Mar Far chicken is cubes of fried chicken and chicken gravy.
This recipe tastes like fried chicken with gravy on top!
The only direct replacements for tapioca flour are arrowroot flour and cornstarch.
To thicken the gravy, create the tapioca flour slurry. Then, pour this mixture back into the pan. Continue stirring until the gravy has thickened.
Equipment Needed
Meat Thermometer: Use a meat thermometer to ensure the chicken is fully cooked through.
Nonstick Skillet: This is a large skillet great for frying.
You May Also Enjoy
If you enjoyed this homemade chicken meatball recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy ideas.
Mar Far Chicken
Ingredients
Fried Chicken
- 1 ½ pounds boneless, skinless chicken breasts (cut into 1 inch cubes)
- ½ cup tapioca flour
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 eggs (beaten)
- olive oil (for frying)
Chicken Gravy
- 2 cups chicken broth
- 2 tbsp coconut aminos
- 2 tbsp tapioca flour
- 2 tbsp water
- 2 sliced green onions (for garnish)
Instructions
- First, in a shallow dish, mix together the tapioca flour, salt, and pepper. In another shallow dish, add the beaten eggs.
- Dip the chicken pieces into the beaten eggs, then coat them with the tapioca flour mixture. Shake off any excess breading.
- In a deep skillet or frying pan, heat about ½ inch of olive oil over medium-high heat. Heat until the oil reaches 350 degrees Fahrenheit (175 degrees Celsius).
- Carefully add the breaded chicken to the hot oil in batches. Do not overcrowd the pan. Fry for about 4 to 5 minutes, or until golden brown and cooked through.
- Remove the fried chicken with a slotted spoon. Place it on a plate lined with paper towels to drain excess oil.
- In a saucepan, combine the chicken broth and coconut aminos. Bring the mixture to a simmer over medium heat.
- In a small bowl, combine the tapioca flour and water. Stir until the flour has dissolved. Pour this mixture into the gravy. Stir until it thickens.
- Place the fried chicken on a serving platter. Pour the hot gravy on top.
- Finally, garnish with sliced green onions if desired.
Notes
- Cut the chicken into 1-inch cubes.
- Tapioca flour is the corn-free version of cornstarch.
- Coconut aminos is the gluten-free and soy-free version of soy sauce. We love that it does not contain added sugars.
- Use a meat thermometer to determine the internal temperature of the chicken. Chicken is considered safe to eat at 165 degrees Fahrenheit.
- Continue stirring the gravy until it has thickened.
- Use olive oil or avocado oil for the best results.
- Place the fried chicken on paper towels after frying. This helps soak up the excess oil.
- Store leftovers in the fridge for up to 3 days. Store the gravy and chicken separately.
Enjoy this Mar Far chicken!
