Crispy Skin Chicken
Cantonese-style Crispy Chicken features a savory, aromatic flavor and a deep red color, with a crispy exterior and tender interior.
Ingredients
Young hen (cleaned)
1
Prawn crackers (side dish)
50g
ji juice (possibly chicken juice, to be confirmed)
0.5 tablespoon
Sichuan pepper salt (dipping sauce)
1 plate
Salt (for cooking chicken)
5 teaspoons
Star anise (spice)
5 pieces
Cloves (spice)
6g
Licorice (spice)
6g
Cinnamon (spice)
6g
Sichuan peppercorns (spice)
20 pieces
Maltose (for glaze)
20g
Rice wine (seasoning)
0.5 tablespoon
Vinegar (seasoning)
0.5 tablespoon
Boiling water (seasoning)
0.5 tablespoon
Vegetable oil (for frying chicken)
500g
Instructions
1
Prepare chicken
Clean the chicken.
2
Cook chicken
Wrap star anise, cloves, licorice, cinnamon, and Sichuan peppercorns in cheesecloth, place in pot, add water to cover chicken, boil for 1 hour, add salt, cook until done, then remove.
3
Glaze
Mix maltose, rice wine, vinegar, and boiling water in a bowl, brush over chicken, hang to dry for 2 hours.
4
Fry chicken
Heat oil in a wok, pour into the chicken cavity, fry the chicken, turning continuously, until deep red. Cut the fried chicken into pieces, arrange on a plate, and serve with chicken juice and Sichuan pepper salt for dipping.
