Crispy Fried Tender Chicken
A Zhejiang-style dish with a golden-brown, crispy exterior and tender, juicy interior.
Ingredients
Tender young chicken (750-1000 g)
1
Eggs
2
Glutinous rice flour
50 g
Dry starch
50 g
Refined salt
a pinch
White pepper
a pinch
Soy sauce
a pinch
Refined cooking oil (about 100 g consumed)
500 g
Seafood sauce
1 small dish
Instructions
1
Prepare the chicken
First cut off the chicken head, neck, feet, and wings. Divide the legs and breast into 4 pieces. Remove the bones from the chicken meat, place it skin-side down on a cutting board, and score a crosshatch pattern on the meat surface to about half the thickness of the chicken. Sprinkle with salt and white pepper.
2
Make the batter
Crack the eggs into a bowl, add the glutinous rice flour, dry starch, and soy sauce, and whisk into a thin batter. Add the chicken pieces and toss until evenly coated.
3
Deep-fry the chicken
Place a wok over high heat and add the refined cooking oil. When the oil reaches about 150°C (medium heat), lay the chicken pieces flat and fry until pale yellow, then remove. Heat the oil to about 190°C (hot), return the chicken pieces, and refry until deep golden, then remove immediately.
4
Plate and serve
Cut the fried chicken into finger-sized strips, arrange on a plate, and serve with seafood sauce for dipping.
