Soft Fried Chicken
Beijing-style Soft-Fried Chicken: Chicken pieces are tenderized by pounding and scoring, seasoned, coated in batter, and deep-fried until a deep golden color. The texture is tender, soft, and aromatic, best served with salt and pepper.
Ingredients
Chicken breast (or chicken thigh) (skin removed, tendons removed, pound firmly to loosen, score with deep crosshatch cuts, then cut into long strips)
250 g
Egg (beaten)
1
Shaoxing wine
a pinch
Salt
a pinch
MSG
a pinch
Water chestnut starch (mixed into a wet slurry)
75 g
Lard (for marinating and frying)
to taste
Pepper salt (served alongside)
to taste
Instructions
1
Prepare the chicken
Skin the chicken breast, remove the tendons, pound it firmly to loosen the fibers, score it with deep crosshatch cuts, then cut it into long strips.
2
Batter and marinate
Combine the wine, salt, MSG, and lard in a small bowl. Dip the chicken pieces in to marinate briefly; then drop them into the beaten egg and toss to coat, and finally toss them in the wet starch slurry. (Do not apply too much or too little starch — too much and the chicken will not absorb flavor, so it tastes of starch with no chicken flavor; too little and the chicken will easily turn tough when fried.)
3
Deep fry
Heat a generous amount of lard in a wok over medium-high heat. As soon as the oil begins to ripple, lower the chicken pieces in one at a time, using chopsticks to keep them from sticking together. When the chicken turns deep golden, remove from the oil and arrange on a serving plate. Serve with pepper salt on the side.
