I just finished making this Mar Far Chicken Recipe, and I had to come and write it down immediately. My kitchen smells amazing, and the result was even better than my favorite takeout version.

It’s this incredibly crispy, golden-fried chicken, perfectly tender on the inside, all smothered in a rich, savory gravy.

I was so proud of how crunchy the coating turned out and how simple the whole process was. This recipe is a definite keeper, and it’s one I know I’ll be making again and again for my family.

Ingredients

To make this delicious Chinese-inspired dish, you’ll need separate ingredients for the chicken and the gravy.

For the Fried Chicken:

1 ½ pounds boneless, skinless chicken breasts: Using fresh chicken breast cut into uniform 1-inch cubes ensures even cooking. Chicken thighs also work well if you prefer darker meat.
½ cup tapioca flour: This is the secret to an incredibly crispy, light, and gluten-free coating. It’s a great alternative to cornstarch.
½ teaspoon sea salt: Enhances the overall flavor of the chicken coating.
¼ teaspoon black pepper: Adds a mild, spicy note to the breading.
2 eggs: Beaten eggs act as the binder that helps the tapioca flour mixture stick to the chicken.
Olive oil or avocado oil: You’ll need enough for frying. These oils have a high smoke point, making them ideal for achieving a golden-brown crust.

For the Chicken Gravy:

2 cups chicken broth: This forms the savory base of your gravy. Opt for a low-sodium version to better control the saltiness.
2 tablespoons coconut aminos: A fantastic soy-free and gluten-free alternative to soy sauce that provides a rich, savory, and slightly sweet flavor.
2 tablespoons tapioca flour: Used as a thickener to create a smooth, glossy gravy.
2 tablespoons water: To create a slurry with the tapioca flour, which prevents lumps from forming in the gravy.
2 sliced green onions: For an optional garnish that adds a pop of fresh, mild onion flavor and color.

Note: The listed ingredients will provide approximately 4 servings.

Variations

While this classic recipe is delicious on its own, you can easily adapt it to suit your tastes.

Spice it Up: Add a pinch of cayenne pepper or a teaspoon of sriracha to the gravy for a spicy kick. You could also add a ½ teaspoon of garlic powder to the chicken breading for extra flavor.
Baked Version: For a healthier alternative, you can bake the chicken. Place the breaded chicken on a wire rack set on a baking sheet, spray with oil, and bake at 400°F (200°C) for 20-25 minutes, or until cooked through and golden.
Different Flour: If you don’t have tapioca flour, arrowroot flour or cornstarch are excellent substitutes that will still yield a crispy coating.
Flavor-Enhancing Add-ins: Add a splash of sesame oil to the gravy for a nutty aroma or a teaspoon of grated ginger for a warm, zesty note.

Cooking Time

This dish comes together quickly, making it a great option for a weeknight meal.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

You won’t need any fancy gadgets, just some basic kitchen tools.

Two Shallow Dishes: For setting up your breading station—one for the beaten eggs and one for the flour mixture.
Deep Skillet or Frying Pan: A nonstick skillet is great for frying the chicken evenly without it sticking.
Slotted Spoon: To safely remove the cooked chicken from the hot oil.
Saucepan: For preparing the smooth and savory chicken gravy.
Meat Thermometer: To ensure your chicken is perfectly cooked to a safe internal temperature of 165°F (75°C).

How to Make Mar Far Chicken?

Creating this restaurant-quality dish at home is surprisingly simple. The process involves setting up a quick breading station, frying the chicken to crispy perfection, and whipping up a savory gravy to pour over the top. It’s a straightforward method that delivers impressive results without much fuss.

Step 1: Prepare the Breading Station

First, set up your workspace. In one shallow dish, mix the ½ cup of tapioca flour with the sea salt and black pepper. In a second shallow dish, beat the two eggs. This assembly line makes it easy to coat the chicken pieces efficiently.

Step 2: Coat the Chicken

Take your 1-inch chicken cubes and work with one piece at a time. First, dip a chicken piece into the beaten eggs, ensuring it’s fully coated. Then, transfer it to the tapioca flour mixture and toss to cover it completely. Gently shake off any excess flour before setting it aside. Repeat with all the chicken pieces.

Step 3: Fry the Chicken

In a large skillet, heat about a ½ inch of olive or avocado oil over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 4 to 5 minutes, turning occasionally, until they are golden brown and cooked through.

Step 4: Make the Gravy and Serve

While the last batch of chicken fries, you can make the gravy. In a saucepan, bring the chicken broth and coconut aminos to a simmer. In a small bowl, whisk together the 2 tablespoons of tapioca flour and 2 tablespoons of water to create a smooth slurry. Pour the slurry into the simmering broth, stirring constantly until the gravy thickens. Place the fried chicken on a platter, pour the hot gravy over it, and garnish with sliced green onions.

Mar Far Chicken Recipe — Credit: Pinterest

Additional Tips for Making this Recipe Better

After making this a few times, I’ve found a few little things that make a big difference.

I always make sure my chicken pieces are as uniform in size as possible. This helps them all cook at the same rate, so I don’t have some pieces that are overcooked while others are still pink inside.
Don’t skip draining the chicken on paper towels. I find this step crucial for getting rid of excess oil, which keeps the chicken from feeling greasy and ensures the coating stays extra crispy.
I like to give my gravy a taste test before it’s fully thickened. Sometimes I add an extra splash of coconut aminos for a deeper savory flavor or a tiny bit of salt if the broth was unsalted.
For the crispiest results, I serve this dish immediately. The contrast between the hot, crunchy chicken and the warm, smooth gravy is best when it’s fresh out of the pan.

How to Serve Mar Far Chicken?

Serve Mar Far chicken hot and fresh, piled on a platter with the savory gravy poured over the top. The golden-brown chicken looks fantastic against a simple white plate. For a complete meal, serve it alongside steamed white or brown rice to soak up the delicious gravy. A side of stir-fried vegetables, like broccoli or bok choy, adds a fresh, crunchy element and a splash of color to the plate. Garnish with a generous sprinkle of freshly sliced green onions for a sharp, fresh finish.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this recipe.

Calories: 305 kcal
Protein: 40g
Carbohydrates: 19g
Fat: 7g

Make Ahead and Storage

While this dish is best enjoyed fresh, here are some tips for making it ahead or storing leftovers.

Make-Ahead: You can prepare the components separately. The chicken can be breaded and stored in the refrigerator for a few hours before frying. The gravy can also be made ahead and stored in an airtight container in the fridge for up to 2 days.

Storing: Store leftover chicken and gravy in separate airtight containers in the refrigerator. This will help the chicken from becoming too soggy. They will stay fresh for up to 4 days.

Reheating: For the best results, reheat the chicken in an air fryer at 350°F (175°C) for 4-5 minutes or in an oven until crispy. The gravy can be gently reheated in a saucepan over low heat. Pour the hot gravy over the reheated chicken just before serving.

Why You’ll Love This Recipe?

This Mar Far Chicken recipe is bound to become a favorite for several delicious reasons.

Incredible Texture and Flavor: You get the best of both worlds with perfectly crispy, golden-brown chicken on the outside and juicy, tender meat on the inside, all covered in a rich and savory gravy.
Healthier Than Takeout: By making it at home, you control the ingredients. This recipe is naturally gluten-free and can be made with high-quality oils, making it a much healthier choice than its deep-fried restaurant counterpart.
Quick and Easy for Weeknights: With a total time of only 25 minutes, this dish is perfect for a busy weeknight when you’re craving something satisfying and flavorful without spending hours in the kitchen.
Family and Kid-Friendly: It’s essentially a fun, elevated take on chicken nuggets. The mild, savory flavors are a hit with both adults and kids, making it a reliable choice for a family dinner.