Pipa Chicken
Shaped like a traditional pipa lute, this dish has a lovely golden hue. Its exterior is light and puffy without being dry, with a crisp, non-greasy texture that makes it an excellent accompaniment to alcoholic drinks.
Ingredients
Whole chicken (1250g)
1
Egg whites
4
Breadcrumbs
200 g
Soy sauce
20 g
Fine salt
20 g
Vegetable oil
1000 g
Starch
200 g
Chopped scallion, garlic and ginger
15 g
MSG
1.5 g
Cooking wine
50 g
Instructions
1
Step 1
Slaughter and clean the hen thoroughly. Take the chicken breast, legs, and wings and cut into 8 pieces; pair each piece with 1 chicken bone to use as a pipa (lute) handle.
2
Step 2
Use a knife to pound and loosen the chicken pieces. Add fine salt, MSG, and cooking wine, and marinate for 5 minutes. Dip each piece into a batter made of starch, flour, and egg whites to coat it, then stick breadcrumbs all over.
3
Step 3
Place a wok over high heat, add vegetable oil and heat to about 60% hot (roughly 150 degrees C). Add the prepared pipa chicken pieces and fry until golden brown, then remove and arrange neatly on a plate. Serve with a side dish of sesame oil, soy sauce, chopped scallion, and ginger for dipping.
