Crispy Stuffed Lotus Root Chicken

Updated: Mar 14, 2019

Prep Time: 1 hour Cook Time: 30 minutes Yield: 15-18 pieces

Ingredients: resource from

1 ½ pounds Fresh lotus roots

Oil for frying

For the meat filling:

¾ pound Ground chicken or pork

1 tbsp Shaoxing wine

2 tbsps Light soy sauce

¼ cup Water

2 tsps Sesame oil

1 tsp Cornstarch

¼ tsp White pepper

1 Scallion, very finely chopped

2 Slices ginger, finely minced

For the batter:

¼ cup All-purpose flour

¼ cup Sweet rice flour or cornstarch

½ tsp Salt

¼ tsp Five-spice powder

½ cup Water

¼ cup Beer or Soda water


1. Make the meat filling and place in a mixing bowl. Mix for about 5 minutes until the meat mixture become a very sticky paste. Set aside

2. Peel, wash and cut the lotus roots into 1/8-inch slices. Rinse the lotus root slices in cold water to wash away excess starch and so they don’t turn black (similar to potatoes). Drain. If you can spin them in a salad spinner, that will remove all the excess water

3. Take one slice and spread on a thin layer of meat filling. Top it with another slice of lotus root to create a sandwich. Gently press the 2 slices together. Repeat until you have used all of the slices.

4. Make the batter – Add the flour and the cornstarch (or sweet rice flour), salt, five-spice powder to a mixing bowl. Slowly add the water, stirring constantly. Stir thoroughly until any lumps have dissolved. Then stir in the beer or soda water. This batter is very light. You can thicken it by adding a bit more flour if you like a heavier batter. Make sure to sir the batter between dipping each lotus root piece, cornstarch or sweet rice flour tends to settle quickly.

5. Coat the lotus root right before frying and not before. If you coat too early, too much liquid will get in between the meat and the lotus roots and they will fall apart in the pot of oil.

6. Fry the stuffed lotus root in a small deep pot to contain the oil avoiding splatters and burns.