Crispy Skin Tender Chicken

Name: Crispy Skin Tender Chicken
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 1 (about 1250 g) Tender chicken (de-haired and gutted, split along the backbone from tail tip to neck, chop a few times at thick parts); 20 g Green onion (peeled and cut into segments); 25 g Cooking wine; 15 g Ginger (peeled, washed, and smashed); 50 g Soy sauce; 15 g Sichuan pepper salt (for dipping); 50 g Spicy bean paste (for dipping); 15 g Sesame oil (to rub evenly over the chicken after frying); 1000 g Soybean oil (actual consumption 75 g)

A traditional Korean dish. Tender chicken is first boiled, then fried until the skin is crisp while keeping the meat tender inside. Served with Sichuan pepper salt and spicy doenjang (fermented soybean paste).

1h 10m

Easy

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Ingredients

Tender chicken (de-haired and gutted, split along the backbone from tail tip to neck, chop a few times at thick parts) 1 (about 1250 g)

Green onion (peeled and cut into segments) 20 g

Cooking wine 25 g

Ginger (peeled, washed, and smashed) 15 g

Soy sauce 50 g

Sichuan pepper salt (for dipping) 15 g

Spicy bean paste (for dipping) 50 g

Sesame oil (to rub evenly over the chicken after frying) 15 g

Soybean oil (actual consumption 75 g) 1000 g

Instructions

Preparing the chicken

Split the chicken along the backbone from the tail tip to the neck using a knife, open it up, tap it with the flat side of the knife, then chop a few times at the thicker parts; peel the green onions and cut into segments; peel the ginger, wash, and smash.

Boiling the chicken

Heat a wok, add 750 ml of water and bring to a boil, place the chicken in the pot (skin side down), add cooking wine, soy sauce, green onion segments, and minced ginger, and cook for 20 minutes until the chicken turns red, then remove and drain.

Frying the chicken

Clean the wok. Pour the soybean oil into the wok, heat over high heat until it reaches 80% hot, add the chicken and fry for about 3 minutes until the chicken skin turns golden and glossy, then remove, drain the oil, and rub evenly with sesame oil.

Plating

First cut open the chicken's belly with a knife to split it into two pieces, chop off the chicken neck and wings, and remove the two legs. Then chop off the chicken head, split it in half, and arrange it at one end of the oval plate; chop the chicken neck into small segments and arrange them just below the chicken head; then chop the wings and legs each into 3 segments and place them on the upper and lower sides of the plate according to the original shape; finally chop the two chicken halves into 1.5 cm wide pieces and arrange them in the middle of the oval plate to form a complete chicken shape.