Crispy Fried Wild Rabbit

Name: Crispy Fried Wild Rabbit
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Ingredients: 500 g Wild rabbit meat (bone-in hind leg, soaked in clean water, washed, split open to expose the leg bone, blanched); 25 g Starch (dry starch, for coating the rabbit slices); 150 g Lettuce (washed, sanitized, set aside); 500 g Cooked soybean oil (60 g actually used); 25 g Cooking wine; 8 g Refined salt; 25 g Soy sauce; 15 g White sugar; 25 g Spicy bean paste (served on a side dish for dipping); 5 g Vinegar

Crispy Fried Wild Rabbit is a Korean dish made with wild rabbit hind leg meat, simmered until tender then fried. It has a savory, spicy, aromatic flavor, crispy exterior, and fall-apart tender interior, with a distinctive taste.

2h 15m

Easy

0 favorites

Ingredients

Wild rabbit meat (bone-in hind leg, soaked in clean water, washed, split open to expose the leg bone, blanched) 500 g

Starch (dry starch, for coating the rabbit slices) 25 g

Lettuce (washed, sanitized, set aside) 150 g

Cooked soybean oil (60 g actually used) 500 g

Cooking wine 25 g

Refined salt 8 g

Soy sauce 25 g

White sugar 15 g

Spicy bean paste (served on a side dish for dipping) 25 g

Vinegar 5 g

Instructions

Prepare the rabbit

Soak the bone-in rabbit hind leg in clean water, then remove and wash it. Split the rabbit leg meat open with a knife to expose the leg bone, blanch briefly in boiling water, remove, and rinse off any blood residue.

Prepare the lettuce

Wash the lettuce leaves, sanitize them, and set aside.

Simmer the rabbit

Wash the clay pot, add chicken broth, and bring to a rolling boil over high heat. Add the refined salt, white sugar, cooking wine, and vinegar; taste and adjust the seasoning. Add the rabbit leg meat and bring back to a boil, then switch to low heat and simmer until the meat is tender. Remove, debone, and cut into thick slices about 1.5 cm wide. Coat the slices with dry starch and set aside. (Note: the original ingredient list did not mention chicken broth; this step likely fills that omission.)

Deep-fry the rabbit

Heat a wok and add the cooked soybean oil. When the oil reaches about 50% hot, add the rabbit slices and fry until golden, then remove. When the oil reaches about 90% hot, return the rabbit to the oil and fry a second time. Once the rabbit is crisp and fragrant, immediately remove it, cut into strip-shaped pieces, and arrange on a platter lined with the lettuce leaves.