Oil-Splashed Chicken

Name: Oil-Splashed Chicken
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1000 g Chicken (young chicken, slaughtered, beaks and claws trimmed, cleaned); 5 g Cilantro; 10 g Soy sauce; 20 g Shaoxing wine; 10 g Ginger (juiced); 1 g MSG; 100 g Sesame oil; 1000 g Peanut oil (actual consumption 100 g)

Lu cuisine Oil-Splash Chicken has a golden hue, crispy skin, tender meat, and a fresh, aromatic, appetizing flavor.

55 min

Easy

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Ingredients

Chicken (young chicken, slaughtered, beaks and claws trimmed, cleaned) 1000 g

Cilantro 5 g

Soy sauce 10 g

Shaoxing wine 20 g

Ginger (juiced) 10 g

MSG 1 g

Sesame oil 100 g

Peanut oil (actual consumption 100 g) 1000 g

Instructions

Prepare the Chicken

Take the slaughtered young chicken, trim the beaks and claws, and clean thoroughly. Use a knife to split the chicken in half along the spine from the neck to the tail, remove all bones and tendons, chop through the neck (do not cut the neck skin), use the back of the knife to break the wing bones, remove the bones from the drumsticks and thighs, chop the spine into two sections, then place the chicken in a bowl.

Marinate

Add Shaoxing wine, soy sauce, and ginger juice, coat the chicken evenly, marinate for 20 minutes, then remove and pat dry.

Deep Fry

Place the chicken in oil heated to 80% (approx. 200°C) and fry until 80% cooked; when it turns light red, remove from the oil. Wait until the oil temperature rises to 90% (approx. 225°C), then put the chicken back in and fry until it turns jujube red, then take out.

Plate and Drizzle Sauce

Cut the chicken into strips, arrange them on a plate to match the original shape of the chicken. Pour clear broth and the leftover marinade into a wok, bring to a boil, add cilantro and MSG, drizzle with sesame oil, then splash the sauce over the chicken to serve.