Crispy fried chicken Cantonese

Method

1. 1 Rub salt and five-spice powder into the chicken's cavity, then stuff it with ginger and scallions, and drizzle with wine.
2. 2 Pour boiling water over the chicken skin three times to make the skin shrink and close the pores.
3. 3 Brush the leather with a mixture of malt extract and vinegar, then air dry for 12 hours until the leather is as dry as paper.
4. 4 The skin must be completely dry before frying; if it's still damp, the oil will splatter and the skin will puff up unevenly.
5. 5 Fry the chicken by continuously pouring 180-degree oil over it for 18 minutes instead of submerging the whole chicken.
6. 6 Let the chicken rest for 10 minutes, then chop it into pieces and dip it in salt, pepper, and lemon juice.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 5: place the skinless chicken in the air fryer, spray with a very thin layer of oil, and fry at 180 degrees for 28 minutes, flipping at the 16th minute, then increasing to 200 degrees for the last 6 minutes to crisp the skin; step 6 still allows a 10-minute rest.