Crispy Fried Eight-Piece Chicken
A classic Cantonese fried chicken dish, with fragrant, juicy, tender meat and a crisp, golden exterior that’s crunchy on the outside and tender on the inside.
Ingredients
Spring chicken (cleaned, remove eyes, claws, and beak, cut into 8 pieces)
1(approx 700 g)
Egg white (for coating chicken pieces)
25 g
Vegetable oil
900 g(actual consumption approx 90 g)
Ginger (crushed, for marinating)
15 g
Soy sauce (for marinating)
15 g
Cooking wine
10 g
Instructions
1
Preparation
Cut the chicken into 8 pieces, removing eyes, claws, and beak. Marinate with salt, soy sauce, green onions, crushed ginger, and cooking wine. Coat with egg white and wet starch.
2
Frying
Heat oil to 70% temperature, fry chicken pieces for 3 minutes. Remove and drain. Reheat oil to 80%, fry for 2 minutes. Finally, fry at 90% for 1 minute until golden and crispy.
