Pipa Chicken
Shaped like a pipa (Chinese lute) and deep-fried, the chicken is tender and moist with a savory, aromatic, and crispy bite.
Ingredients
Hen (approx. 1250 g)
1 whole
Breadcrumbs
200 g
Fine salt
20 g
Starch (originally mistyped as Z00 g)
200 g
MSG
2 g
Soy sauce
20 g
Egg whites
4
Sesame oil (net amount used, 1000 g total)
approx. 100 g
Minced scallion, ginger, and garlic
15 g each
Cooking wine
50 g
Instructions
1
Step 1
Slaughter and clean the hen. Remove the breast meat, legs, and wings and cut into 8 pieces; attach one chicken bone to each piece to serve as a pipa handle.
2
Step 2
Pound the chicken pieces with a knife to loosen them, then season with salt, MSG, and cooking wine.
3
Step 3
Combine the egg whites with the starch to make an egg-white batter. Place the marinated chicken in the batter and coat evenly, then dredge in breadcrumbs and shape into pipa forms.
4
Step 4
Place a wok over high heat, add the sesame oil and heat to medium-hot. Add the shaped pipa chicken pieces and deep-fry until golden, then remove and arrange on a plate. (Serve with prepared sesame oil, soy sauce, chopped scallion, minced ginger, and other condiments on the side for dipping.)
