Photograph of the finished Crispy fried chicken Cantonese

China · Gà chiên da giòn Quảng Đông

Crispy fried chicken Cantonese

1 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 4 lb
  • Photograph of Maltose Maltose 3.5 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ⅓ cup
  • Photograph of Salt Salt 1.4 oz
  • Photograph of Five-spice powder Five-spice powder 0.6 oz
  • Photograph of Oil Oil 10 ⅛ cups
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking