China / Main
Cantonese Crispy Fried Chicken
Crispy fried chicken is a Hong Kong/Cantonese specialty.
Ingredients
- salt1 Tbsp
- Sichuan peppercorns (花椒)3 Tbsp
- ajinomoto seasoning (味の素)1 Tbsp
- whole chicken (small), small1 whole
- Chinese five-spice powder (五香粉)2 Tbsp
- slices of ginger, crushed, crushed3 slices
- scallions2
- Water to poach chicken in, to poach chicken in
- vinegar3 Tbsp
- sugar1/4 cup
- oil (or enough for deep fryer), or enough for deep fryer4 cups
- Prawn crackers/shrimp chips (not the ready made ones), shrimp chips (not the ready made ones)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 18 steps
Put salt and peppercorns in a small pan. Heat on medium to low heat until it barely smokes.
Remove from heat.
Grind well in mortar and pestle, or with a rolling pin.
Add ajinomoto and mix well.
Clean and rinse off chicken, discarding the giblets.
Heat enough water to cover the chicken in a pot until boiling.
Put five-spice powder, ginger, and scallions in a cloth and tie it. Add to water, and simmer for 15 minutes.
Add chicken, reduce heat, and gently poach for 20 minutes.
When chicken is done, remove from heat, then pat dry with paper towels and air dry for a little bit.
Put vinegar and sugar in saucepan, and heat until dissolved to make a syrup.
Coat the entire chicken on the inside and outside with the syrup.
Let chicken dry in a breeze until very dry.
Fill deep fryer with oil, and heat oil to 350°F (175°C).
Deep fry chicken about 10 minutes per side until brown and done.
Remove from oil, and chop with a meat cleaver into 1 x 2-inch pieces.
When chicken is done, fry the shrimp chips in deep fryer.
Sprinkle shrimp chips with a little salt.
Serve chicken adorned with shrimp chips, with pepper salt in a small dish on the side.
