Crispy fried chicken

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Crispy fried chicken
Course Main dishes
Place of origin China
Region or state Hong Kong, Guangdong
Main ingredients chicken
Cookbook:Crispy fried chicken  Crispy fried chicken
Crispy fried chicken
Traditional Chinese 炸子雞
Simplified Chinese 炸子鸡
Hanyu Pinyin zhà zǐ jī
Cantonese Jyutping zaa3 zi2 gai1
Literal meaning fried chicken

Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.[1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.[2] This is done by first boiling the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.[3]

The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).[4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.[5] It is made of salt and Sichuan pepper.[3]

Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.[2][6]

See also[edit]


  1. ^ 39World. "" 炸子鸡. Retrieved on 2008-11-19.
  2. ^ a b Guangzhou Cuisine. Retrieved 2009-10-20.
  3. ^ a b Fessler, Stella Lau (1982). Chinese Poultry Cooking. New American Library. p. 50. ISBN 0-452-25365-9. 
  4. ^ The Same Restaurant Twice. Retrieved 2009-10-20.
  5. ^ Pictorial Recipe: Cantonese Fried Chicken (炸子雞). Retrieved 2009-10-20.
  6. ^ Macau Wedding Packages - Chinese Wedding Dinner Menus. Retrieved 2009-10-20.