Famous Authentic Chinese Recipe - Deep-fried Chicken with Crisp Skin
1 defeathered and paunched chicken (abt 960g)
A dash each of yellow wine, cornstarch, maltose and white vinegar
Defeather, paunch and wash the chicken clean, soak it thoroughly in prepared white spicing water (made by boiling salt, star aniseeds, cassia bark, amomum tsaoko, dried tangerine peel and water) for 2 hours, take the chicken out, wipe it dry, mix maltose, white vinegar and cornstarch well, apply the mixture evenly onto the chicken body, dry it in the air and apply onto it the paste made by mixing cornstarch, wine and vinegar well.
Heating half a pot of oil to 60 percent hot, put the head of the chicken in the oil to deep fry it, pouring the hot oil into its belly through its anus, until its head turns golden yellow and its belly becomes hot and then deep fry its legs in the oil, pouring the hot oil all over its body, until the whole surface turns golden yellow.
Take it out, cut it into pieces and arrange them in the shape of a chicken in a plate for serving.
Do you like this Chinese recipe? Please share them with your friends:
There are no comments yet
Do you like this recipe? Have you put your own twist to it? Please do share.