Glass Crispy Chicken
Cantonese chicken dish: chicken pieces coated in an egg batter and deep-fried until golden, with a crisp exterior and tender, juicy interior.
Ingredients
young chicken (cleaned, deboned and cut into two halves)
1 (about 750 g)
eggs (use egg whites for coating)
2
flour (mixed with egg whites and spread on chicken)
60 g
Shaoxing wine (for marinating chicken)
20 g
yellow chives (finely diced)
50 g
pork fat (finely diced)
25 g
cooked ham (minced)
10 g
lard (for frying)
1000 g (use 75 g)
MSG (seasoning)
to taste
scallion-pepper seasoning (seasoning)
to taste
sesame oil (seasoning)
to taste
fine salt (marinating and seasoning)
to taste
wet starch (for thin slurry)
to taste
Instructions
1
Prepare the chicken
After washing the chicken, debone and cut into two halves, rub with fine salt and Shaoxing wine, then lay flat on a plate. Dice the pork fat and yellow chives, mince the ham and sprinkle over the chicken, then mix the flour with egg whites and spread evenly over the top.
2
Fry to finish the dish
Heat the wok, add the lard and heat to medium (about 40-50% hot). Gently fry the chicken in the warm oil until golden yellow, then remove and drain off the oil. Cut the chicken into pieces with a knife. To the original wok, add fine salt, MSG, scallion-pepper seasoning, and sesame oil. Thicken with a little wet starch to make a thin sauce and drizzle it onto a serving plate. Arrange the chicken pieces on top and serve.
