Crispy fried chicken

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Crispy fried chicken
Crispyfriedchicken.jpg
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
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]

References[edit]

  1. ^ 39World. "39World.com." 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.