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How a Chinese Chef Cooks Crispy Garlic Fried Ribs | Easy Cantonese Recipe!

In today’s video, I’m going to show you how a Chinese chef makes Crispy Garlic Fried Ribs! This delicious and easy Cantonese recipe is packed with flavor, featuring juicy pork ribs coated in a crispy garlic-infused batter. Perfect for a family dinner or a special treat, these fried ribs are sure to be a hit! Let’s walk through the entire process step-by-step—from marinating the ribs to the deep-frying technique that guarantees that perfect crispy exterior. Whether you like your ribs savory, sweet, or spicy, this recipe is super adaptable to suit your taste. Ingredients for Garlic Fried Ribs: 1 kg (about 2.2 lbs) pork ribs 1 tsp baking soda 1 tsp salt 1 tsp white pepper 2-3 tsp brown sugar (or white sugar) 1 tsp chicken bouillon powder 1 tbsp oyster sauce 1 tbsp sesame oil 1 tbsp Chinese rice wine (or Shaoxing wine) 1 tbsp olive oil 1 egg 2 tbsp cornstarch (corn flour) 4-5 cloves garlic, minced 1 tbsp all-purpose flour (for coating) Additional cornstarch (for coating) Cooking oil for deep frying Instructions: Prepare the Ribs: Start by rinsing your pork ribs and sprinkling them with 1 tsp of baking soda to remove any impurities. Rinse and soak the ribs for a few minutes. Marinate the Ribs: In a large bowl, add the cleaned ribs. Sprinkle 1 tsp salt, 1 tsp white pepper, 2-3 tsp sugar (brown or white), 1 tsp chicken bouillon powder, and drizzle 1 tbsp oyster sauce, 1 tbsp sesame oil, and a splash of Chinese rice wine. Add a drizzle of olive oil and mix everything well. Crack 1 egg into the mixture and add 2 tbsp of cornstarch. This will help bind the marinade and create a crispy coating when fried. Finally, add in 4-5 cloves of minced garlic and mix everything thoroughly. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes (you can marinate longer for more flavor). Prepare for Frying: After the marinating time, heat up oil in a deep fryer or pot. Aim for a temperature of 160°C (320°F) for the first fry. In a separate bowl, mix 1 tbsp all-purpose flour with additional cornstarch. This will be used for coating the ribs. Fry the Ribs (First Round): Take each rib and coat it evenly with the flour mixture. Carefully place the ribs into the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 5 minutes until the coating starts to crisp up. Do not stir too much to avoid the coating coming off. Once done, remove the ribs and let them drain on paper towels. Second Fry for Crispiness: Increase the oil temperature to 180°C (350°F). Once the oil is hot, return the ribs to the oil for another 10-15 minutes until they are golden brown and crispy. Keep an eye on the ribs, turning them occasionally to ensure they cook evenly and get crispy all over. Serving: Once the ribs are crispy and golden, remove them from the oil and let them drain on paper towels. Plate them up and garnish with some fresh chopped herbs if desired. Optional Variations: For a sweet and sour twist, add a mix of ketchup, soy sauce, sugar, and vinegar for a tangy glaze. For a spicy version, stir-fry the ribs with sliced peppers and chilies or add chili sauce to the marinade. Enjoy your crispy, flavorful Garlic Fried Ribs! If you try this recipe, let me know how it turned out in the comments below! Don’t forget to like, share, and subscribe for more delicious Cantonese recipes!