Eight-Piece Fried Chicken
Fried Eight Pieces, a classic Cantonese dish, is fresh, aromatic, crispy on the outside, and tender on the inside.
Ingredients
clean spring chicken (about 700g)
1
egg white
25 g
vegetable oil (approximately 90g actually used)
900 g
ginger chunks (crushed)
15 g
soy sauce
15 g
cooking wine
10 g
salt
3 g
scallion segments
25 g
Sichuan pepper salt
10 g
wet starch (as needed)
50 g
Instructions
1
Step 1
Remove the eyes, claws, and beak from the spring chicken, make a cut in the leg with a knife, wash it clean, and chop it evenly into 8 pieces. Then marinate briefly with salt, soy sauce, scallions, ginger (crushed), and cooking wine, then coat with egg white and an appropriate amount of wet starch.
2
Step 2
Heat the wok and bring the vegetable oil to 70% hot. Fry the coated chicken pieces in the oil for 3 minutes, then remove and drain. When the oil reaches 80% hot, fry the chicken pieces again for 2 minutes and remove. When the oil reaches 90% hot, fry again for 1 minute, quickly remove, drain, and arrange on a plate. Serve the Sichuan pepper salt in a small dish alongside the chicken.
