Breaded Shrimp Chicken (Dish Name Unspecified)

Name: Breaded Shrimp Chicken (Dish Name Unspecified)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 (approx 500 g) young chicken (cleaned, boned); 50 g shrimp (minced into paste); 25 g cooked ham (finely chopped); 10 g black sesame seeds; 50 g cooked pork fat (cut into fine grains); 45 g breadcrumbs (for coating chicken skin); 30 g dry starch (for dusting); 15 g tomato sauce (for dipping); 750 g (75 g used for frying) peanut oil (for frying); to taste eggs (for making egg batter); to taste finely chopped leafy greens (for garnish)

A traditional famous dish from Jiangsu, featuring fragrant crispy skin and juicy, tender meat. It is prepared by deep-frying breaded chicken and shrimp together, and is best enjoyed dipped in ketchup.

50 min

Medium

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Breaded Shrimp Chicken (Dish Name Unspecified)

Ingredients

young chicken (cleaned, boned) 1 (approx 500 g)

shrimp (minced into paste) 50 g

cooked ham (finely chopped) 25 g

black sesame seeds 10 g

cooked pork fat (cut into fine grains) 50 g

breadcrumbs (for coating chicken skin) 45 g

dry starch (for dusting) 30 g

tomato sauce (for dipping) 15 g

peanut oil (for frying) 750 g (75 g used for frying)

eggs (for making egg batter) to taste

finely chopped leafy greens (for garnish) to taste

Instructions

Initial Preparation

Clean the chicken, cut off the head, feet, and wing tips, remove the breast and leg meat, and debone. Score the chicken meat in a crisscross pattern on one side, then marinate with seasonings.

Coat with Breadcrumbs

Dust the chicken skin side with dry starch, apply a layer of egg batter, then coat with breadcrumbs.

Make Shrimp Paste

Mince the shrimp into a paste, cut the cooked pork fat into fine grains, add both to a bowl with seasonings, and stir to form a shrimp paste.

First Frying

Heat peanut oil in a wok over high heat to approximately 150°C (60% heat). Place the chicken skin side down, fry until 90% cooked, then remove and dust the meat side with a layer of dry starch.

Apply Shrimp Paste

Spread the shrimp paste evenly over the chicken meat, then sprinkle with black sesame seeds, finely chopped ham, and finely chopped leafy greens.

Second Frying

Return the wok to high heat, bring the oil to approximately 125°C (50% heat). Place the chicken skin side down again into the oil, fry until the shrimp paste turns pale white, then remove.

Fry Side Ingredients

Meanwhile, marinate the chicken head, feet, and wing tips with seasonings, fry them in the oil until fully cooked, then remove and place on a plate.

Plate and Serve

Cut the young chicken into strips with the skin side down, arrange it into the shape of a whole chicken on a plate. Serve with tomato sauce on the side of the plate.