Crispy Fragrant Chicken

Name: Crispy Fragrant Chicken
Prep time: 2 h 15 min
Cook time: 1 h
Total time: 3 h 15 min
Ingredients: 1000 g Chicken (cleaned, split along the back and deboned); 7.5 g Fine salt; 10 g Scallion (smashed); 5 g Cloves; 10 g Ginger (smashed); 5 g Star anise; 10 g Soy sauce (part used to coat the chicken); 30 g Sugar; 20 g Shaoxing wine; 3 g Sichuan peppercorns; 5 g Sichuan pepper salt (served on the side); 1500 g Peanut oil (about 100 g actually consumed)

This Shandong-style Crispy Chicken features a golden hue, crispy skin, tender meat, rich flavor, and an enticing aroma.

3h 15m

Easy

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Ingredients

Chicken (cleaned, split along the back and deboned) 1000 g

Fine salt 7.5 g

Scallion (smashed) 10 g

Cloves 5 g

Ginger (smashed) 10 g

Star anise 5 g

Soy sauce (part used to coat the chicken) 10 g

Sugar 30 g

Shaoxing wine 20 g

Sichuan peppercorns 3 g

Sichuan pepper salt (served on the side) 5 g

Peanut oil (about 100 g actually consumed) 1500 g

Instructions

Preparing the chicken

Clean the chicken, split it along the back and remove the bones and tendons. Use the back of a knife to break the wing joints, chop off the feet, beak, and eyes, and pull out the thigh and drumstick bones.

Marinating

Rub the chicken all over with Sichuan peppercorns and fine salt. Smash the scallion and ginger, place them together with cloves and star anise inside the chicken cavity, and marinate for 2 hours.

Steaming

Place the chicken in a plate, add soy sauce, sugar, Shaoxing wine, and clear soup, then steam over the wok until completely tender. Remove and discard the scallion, ginger, Sichuan peppercorns, cloves, and star anise.

Deep-frying

Coat the chicken with soy sauce, then lower it into oil heated to about 225°C (90% hot) and fry until golden brown. Remove and drain off the excess oil.

Plating

Cut the chicken into long strips, arrange them back into the original chicken shape on a serving plate, and serve with Sichuan pepper salt on the side.