Honey Spring Chicken
A Zhejiang-style fried chicken dish featuring young spring chicken fried until golden, then drizzled with a sweet-and-sour honey glaze.
Ingredients
spring chicken (cleaned after slaughter)
1
pickled ginger (reserved)
2 taels (about 80 g)
scallion (for blanching)
1
ginger (for blanching)
2 slices
wine (for blanching)
1 tbsp
oil (for frying)
2 cups
dark soy sauce (seasoning)
2 tbsp
honey (seasoning)
1 tsp
wine (seasoning)
1 tsp
cornstarch (seasoning)
1 tsp
water (thickening sauce)
3/4 cup
chili sauce (thickening sauce)
2 tsp
honey (thickening sauce)
2 tbsp
dark soy sauce (thickening sauce)
1 tsp
wine (thickening sauce)
1 tsp
cornstarch (thickening sauce)
3/4 tbsp
Instructions
1
Clean the spring chicken
Clean the spring chicken after slaughter.
2
Blanch and marinate
Bring half a pot of water to a boil, add ginger, scallion, and wine. Place the spring chicken in and blanch for 15 minutes. Remove, pat dry, then coat with the seasoning. Let stand for half an hour; preferably hang to dry.
3
Fry the chicken
Heat 2 cups of oil and fry the chicken until golden brown. Remove, cut into large pieces, and arrange on a plate.
4
Stir-fry ginger and pour sauce
Heat 1 tbsp of oil, add the pickled ginger and stir-fry briefly for 1 minute. Add the thickening sauce ingredients and bring to a boil. Pour over the spring chicken and serve.
