Crispy and Succulent Chinese Fried Pigeon (Squab) Recipe

Last Updated on February 12, 2026 by Antoni Recipes Team

As the festival season approaches, I often find myself reminiscing about the joyful gatherings filled with laughter, great company, and, most importantly, incredible food. This year, I am excited to bring a time-honored tradition from the heart of Chinese cuisine to my table: Chinese Fried Pigeon, or Zha Ge Zi (炸鸽子) as it s known. The delightful aroma that fills the kitchen as the squab fries to a perfect golden brown takes me back to family feasts celebrating Chinese New Year.

Crispy on the outside yet succulent and tender on the inside, this dish marries aromatic spices and rich flavors thanks to a meticulous braising technique. While many may view it as an extravagant restaurant dish, I m thrilled to share an accessible recipe that transforms this festive delicacy into a comforting masterpiece right in your home. So, whether you re looking to impress guests or simply indulge in a culinary adventure, join me in crafting this impressive dish that celebrates the joy of traditional cooking.

Why is Chinese Fried Pigeon (Squab) special?

Indulgent Flavor: This recipe captures the essence of festive Chinese meals with its succulent, flavor-infused squab that envelops your senses with rich spices.
Crispy Perfection: The frying technique ensures a golden, crunchy exterior, offering a delightful contrast to the tender meat inside.
Cultural Tradition: You re not just cooking; you re embracing a beloved culinary heritage that has been passed down through generations.
Unique Presentation: Serve this dish to impress your guests at celebrations, making it the star of the table that sparks delightful conversations.
Effort Rewarded: Though it requires a series of meticulous steps, the mouthwatering result is undeniably worth every minute spent.
Versatile Accompaniment: Pair it with shrimp chips and a dipping sauce for a complete experience that wonderfully complements the flavors.

Chinese Fried Pigeon (Squab) Ingredients

Here s everything you need to create this festive delicacy!

For the Braise

• Whole Squab The star protein, known for its tender meat and richness.
• Ginger (3 thick slices) Provides warmth to the broth; can substitute with galangal for a unique twist.
• Garlic (3 cloves) Adds depth; always use fresh for the best flavor.
• Scallion (1) Offers a fragrant aroma; leeks work in a pinch.
• Rock Sugar (10g) or Granulated Sugar Balances savory notes; both options work beautifully.
• Salt (3 tablespoons) Essential for flavor enhancement; tweak to your taste.
• Shaoxing Wine ( ¼ cup) Infuses richness in the braising liquid; dry sherry can be an alternative.
• Light Soy Sauce ( ¼ cup) Adds umami and color; consider low-sodium for health.
• Chinese Spice Packet (1) Key for traditional seasoning; make your own with star anise, cinnamon, and cloves.
• Water (8 cups) Essential for braising, covering the squab wholly.

For Frying

• Maltose (2 tablespoons) Ensures a crispy skin; honey can serve as a perfect substitute.
• Chinese Red Vinegar ( ¼ cup) Introduces a tangy kick; regular rice vinegar is a viable alternate.
• Canola Oil (6 cups for frying) Perfect for deep frying; vegetable oil may be an alternative choice.

Optional Serving Accompaniments

• Shrimp Chips Adds a delightful crunch on the side.
• Lemon Wedges A zesty contrast to balance the rich flavors.
• Five-Spice Salt An enticing dipping option that enhances the overall taste experience.

Embrace the joy of crafting this Chinese Fried Pigeon (Squab) recipe and revel in a beautiful culinary tradition!

How to Make Chinese Fried Pigeon (Squab)

1. Prepare Squab: Start by cleaning the squab thoroughly. Remove the internal organs, making a small opening near the tail, then rinse under cold water to ensure it s fresh and clean.

2. Braising Liquid: In a pot, combine ginger, garlic, scallion, sugar, salt, Shaoxing wine, soy sauce, spice packet, and water. Bring it to a boil, then lower the heat and let it simmer for about 15 minutes to develop rich flavors.

3. Braise Squab: Submerge the squab in the simmering liquid, ensuring it is fully covered without air pockets. Reduce the heat to low and allow it to cook gently for 30 minutes or opt for a quick method by simmering for 5 minutes, then resting off the heat for 25 minutes.

4. Cool and Clean: Once cooked, immerse the squab in ice-cold water to help remove impurities and cool it down completely, which enhances the final texture.

5. Maltose Mixture: In a small bowl, mix together maltose, red vinegar, water, and Shaoxing wine until the maltose is fully dissolved, creating a sweet glaze for the skin.

6. Coat Squab: Remove the cooled squab from the water and gently coat it in the maltose mixture. Place it on a rack or tray and let it air dry for 2 hours, allowing the glaze to set.

7. Deep-Frying: Heat canola oil in a deep fryer or deep pot to 350 °F (175 °C). Carefully lower the squab into the hot oil, spooning oil over it to ensure an even golden brown finish as it fries.

8. Serve: Once the squab is perfectly fried and achieves a beautiful amber color, cut off the head, arrange it on a plate, and serve with shrimp chips, lemon wedges, and five-spice salt for dipping.

Optional: Add a sprinkle of chopped scallions for a fresh garnish before serving.
Exact quantities are listed in the recipe card below.

Make Ahead Options

These Chinese Fried Pigeon (Squab) are perfect for meal prep enthusiasts looking to save time during busy festive seasons! You can prepare the braising liquid and even braise the squab up to 24 hours in advance. After braising, cool the squab in ice-cold water, then refrigerate it until you re ready to finish the dish. To maintain quality, ensure you allow the squab to air dry for at least 2 hours before frying; this helps achieve that irresistible crispy skin when you finally fry them. When you re ready to enjoy the dish, simply heat your oil and fry the prepped squab until golden brown for delicious results, just like fresh!

Chinese Fried Pigeon (Squab) Variations

Feel free to explore new taste dimensions and make this dish your own!

• Cornish Hen: Substitute squab with Cornish hen for a more accessible option that still brings rich flavors.
  Perfect for gatherings, this alternative is easier to find and offers a delightful flavor profile.

• Spicy Twist: Add chili flakes or sriracha to the marinade for an exciting kick.
  This fiery addition wakes up your taste buds and adds a whole new layer of flavor to the dish.

• Herb-Infused: Incorporate fresh herbs like basil or cilantro into the braising liquid for a fragrant twist.
  This variation lightens the overall taste while adding a refreshing aroma to your meal.

• Citrus Zing: Use orange zest in the marinade for a vibrant citrusy flavor boost.
  The brightness of citrus beautifully complements the savory notes of the squab, creating an unexpected delight.

• Honey Glaze: Swap maltose for honey to achieve a sweeter and slightly different glaze.
  This straightforward substitution will still yield a crispy skin and a delicious, caramelized finish.

• Flavorful Dipping Sauces: Experiment with different dipping sauces like hoisin or sweet chili sauce for an exciting twist.
  Each sauce brings its unique character, allowing guests to customize their tasting experience.

• Cooked in Broth: Consider using a rich chicken broth instead of water for braising for extra savory depth.
  The squab absorbs all the wonderful flavors from the broth, resulting in a more flavorful dish.

• Extra Crunch: Add crushed peanuts or sesame seeds on top before serving for a delightful crunch.
  This final touch not only enhances texture but also brings an extra dimension of flavor to enjoy with every bite.

What to Serve with Chinese Fried Pigeon (Squab)?

Elevate your dining experience with delightful accompaniments that balance the richness of this festive dish.

• Shrimp Chips: These crispy snacks provide a delightful crunch and a contrasting texture to the succulent squab, making every bite exciting.

• Lemon Wedges: A squeeze of fresh lemon brightens the rich flavors, cutting through the savory notes of the fried pigeon and adding vibrancy to the plate.

• Five-Spice Salt: This unique blend enhances the dish s aromatic qualities. A simple dip of the squab adds an extra layer of depth and flavor complexity.

• Steamed Jasmine Rice: The fluffy, fragrant rice absorbs the juicy essence from the squab, creating a harmonious balance and allowing the flavors to shine.

• Pickled Vegetables: A side of tangy pickled cucumbers or carrots adds a refreshing contrast, cleansing the palate and adding a delightful crunch between bites of rich squab.

• Chinese Broccoli (Gai Lan): Lightly blanched and seasoned with a drizzle of sesame oil, this dish brings a touch of green freshness that beautifully complements the fried pigeon.

• Hot and Sour Soup: Begin your meal with a warm bowl of this classic soup. Its complex flavors and slight heat set the perfect tone for the comforting richness of the main dish.

• Chrysanthemum Tea: A fragrant, floral tea refreshes the palate and embodies the essence of Chinese dining, providing a calming complement to your festive meal.

Expert Tips for Chinese Fried Pigeon

• Thorough Cleaning: Ensure the squab is completely cleaned before cooking to avoid any off-tastes that can spoil the dish.

• Proper Temperature: Use a thermometer to accurately check the oil temperature for frying; achieving 350 °F results in perfect crispy skin.

• Air Drying: Don t skip the air drying step; insufficient drying can cause the skin to be soggy instead of crispy, affecting the texture of your Chinese Fried Pigeon.

• Frying Technique: To prevent splattering oil, angle the squab while lowering it into the hot oil carefully. This helps avoid putting the entire bird in at once, which can cause overflow.

• Monitor Cooking Time: Keep an eye on the frying time as it varies based on the size of the squab; overcooking can result in dry meat while undercooking can be unsafe.

• Flavor Variations: Feel free to experiment with dipping sauces or seasonings; try garlic salt or a spicy dip to enhance the overall flavor experience alongside your Chinese Fried Pigeon.

How to Store and Freeze Chinese Fried Pigeon (Squab)

Room Temperature: Best enjoyed fresh, but if needed, you can leave it out for up to 2 hours after cooking. Beyond this, flavors may diminish.

Fridge: Store any leftover Chinese Fried Pigeon in an airtight container for up to 3 days. Reheat in the oven at 350 °F until warmed through for a crispy finish.

Freezer: If you need to freeze, wrap squab tightly in plastic wrap and then in aluminum foil. This way, it can be stored for up to 2 months. Thaw in the fridge before reheating.

Reheating: For the best results, reheat frozen squab in the oven at 375 °F until heated through, about 20 minutes, to help restore its crispy texture.

Chinese Fried Pigeon (Squab) Recipe FAQs

What should I look for when selecting squab?
Absolutely! When choosing squab, look for young, healthy birds with smooth, unblemished skin. The meat should feel firm yet tender, and avoid any that have dark spots or a strong odor. For the best flavor, I recommend sourcing from a trusted butcher or specialty store that focuses on quality.

How should I store leftover Chinese Fried Pigeon?
Very! To store leftovers, place the cooled squab in an airtight container and refrigerate for up to 3 days. When you re ready to enjoy it again, reheat in a preheated oven at 350 °F (175 °C) to help restore that delicious crispy texture.

Can I freeze Chinese Fried Pigeon, and how?
Absolutely! To freeze your Chinese Fried Pigeon, first ensure it s completely cooled. Then, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be stored this way for up to 2 months. When ready to enjoy, thaw it overnight in the fridge, then reheat in the oven at 375 °F (190 °C) for about 20 minutes.

How can I prevent the skin from becoming soggy when frying?
Great question! To achieve that perfect crispy skin, be sure to adequately air dry the squid after coating it with the maltose mixture. Ideally, let it sit uncovered for 2 hours. Additionally, ensure your frying oil is at 350 °F (175 °C) before you begin frying; if it s not hot enough, the skin may absorb too much oil and become soggy.

Are there any dietary considerations for Chinese Fried Pigeon?
Yes! If you re cooking for guests with dietary restrictions, be aware that squab is a type of poultry and might not be suitable for certain diners, such as vegetarians or those avoiding poultry. Additionally, the recipe contains soy sauce and may not be suitable for those with soy allergies. For a healthier version, consider using low-sodium soy sauce to control the salt levels!

How does freezing affect the taste and texture of cooked squab?
Freezing does impact the texture and taste of your cooked squab. While it will still be enjoyable, the meat can become slightly drier than when freshly cooked. To mitigate this, ensure you re storing it properly and reheating it gently, which helps preserve as much moisture as possible.