Chinese Fried Chicken
14771
難度
★★★★
材料
做法| Ingredient: | |
|---|---|
| 1 | whole chicken |
| 3 tbs | salt |
| 1 tbs | five spice powder |
| 600ml | water |
| 112.5g | maltose syrup |
| 1 tbs | Zhejiang red vinegar |
| 1 tsp | shaoxing wine |
 |
做法 |
|---|---|
| 1 | Mix the salt and five spice powder, smear it inside the chicken. |
| 2 | Prepare a pot of hot water. Hang the bird on a hook upside down. Pour the hot water on the chicken until the skin is throughout cooked, but avoid getting water inside the chicken. |
| 3 | Mix the water, maltose syrup, vinegar and wine together. Heat the syrup until it steams gently. Pour the hot syrup on the skin of the chicken. Hang the chicken in open air for 4-6 hours. |
| 4 | Heat a wok of oil to 160℃-190℃. Using a ladle, pour hot oil on the chicken and inside the chicken about 160-180 times. |
| 5 | The ladle you use at home might be smaller so prepare to pour more times. If the skin turns brown easily, it means the oil is too hot, add more oil to lower the oil temperature. During cooking, poke a hole at the thigh to release water underneath the skin to make the chicken crispier. |
