Crispy Quail

Name: Crispy Quail
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 5 quail (killed by smashing, feathers plucked, back split open to remove entrails, washed clean, blanched in boiling water); 25 g starch (for coating the quail skin); 5 g bok choy (blanched, for plating garnish); 10 Sichuan peppercorns (for marinating); 1000 g (75 g actually used) soybean oil (for deep-frying); 2 star anise (for marinating); 10 g sugar (for marinating); 15 g soy sauce (for marinating); 10 g vinegar (for marinating); 2 g fine salt (for marinating); 10 g scallion (peeled, cut into 3 cm segments); 25 g Shaoxing wine (for marinating); 5 g spicy sesame salt (served in a small dish for dipping); 10 g ginger (peeled and smashed, for marinating)

A Korean-style fried quail dish with a glossy cherry-red finish, delivering tender, fragrant meat balanced by salty, sweet, and spicy flavors.

1h 10m

Easy

0 favorites

Ingredients

quail (killed by smashing, feathers plucked, back split open to remove entrails, washed clean, blanched in boiling water) 5

starch (for coating the quail skin) 25 g

bok choy (blanched, for plating garnish) 5 g

Sichuan peppercorns (for marinating) 10

soybean oil (for deep-frying) 1000 g (75 g actually used)

star anise (for marinating) 2

sugar (for marinating) 10 g

soy sauce (for marinating) 15 g

vinegar (for marinating) 10 g

fine salt (for marinating) 2 g

scallion (peeled, cut into 3 cm segments) 10 g

Shaoxing wine (for marinating) 25 g

spicy sesame salt (served in a small dish for dipping) 5 g

ginger (peeled and smashed, for marinating) 10 g

Instructions

Marinating the quail

Smash the quail to kill, pluck out all feathers, split open the back to remove the entrails, wash clean, blanch in boiling water, then remove and rinse with fresh water. Place the quail in a porcelain bowl and add soy sauce, fine salt, Shaoxing wine, Sichuan peppercorns, star anise, sugar, and vinegar; pour in enough water to reach the level of the quail, adjust the flavor, and mix well. Peel the scallion and cut into 3 cm segments; peel and smash the ginger, and add both to the porcelain bowl.

Steaming for flavor

Set the porcelain bowl on a steamer rack, place it in a steamer, cover tightly, and steam until just cooked through. Remove, discard the broth and seasoning solids, evenly coat the quail skin with wet starch, allow to cool, and prepare for frying.

Double-frying until crispy

Heat a clean wok and add the soybean oil. When the oil reaches about 180°C, add the quail and fry until golden yellow, then remove. When the oil reaches about 230°C, return the quail and double-fry once more so the skin turns crisp, then remove and drain off the oil.

Plating the dish

Wrap the quail in clean cheesecloth and gently pound to loosen the meat, then unwrap and arrange on a serving dish. Accompany with blanched bok choy leaves for garnish and a small dish of spicy sesame salt on the side. Serve immediately.