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  Media: Crispy fried chicken
Crispy fried chicken
Traditional Chinese 炸子雞
Simplified Chinese 炸子鸡
Hanyu Pinyin zhà zǐ jī
Cantonese Yale jaa jí gaì
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 poaching 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 (which helps make the 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 this dish is 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 Archived 2009-01-08 at the Wayback Machine.. 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 Archived 2011-06-06 at the Wayback Machine.. Retrieved 2009-10-20.
  5. ^ Pictorial Recipe: Cantonese Fried Chicken (炸子雞) Archived 2011-07-10 at the Wayback Machine.. Retrieved 2009-10-20.
  6. ^ Macau Wedding Packages - Chinese Wedding Dinner Menus. Retrieved 2009-10-20.