Crispy fried chicken
|Place of origin||China|
|Region or state||Hong Kong, Guangdong|
|Cookbook: Crispy fried chicken Media: Crispy fried chicken|
|Crispy fried chicken|
|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. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. 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.
The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片). The pepper salt, colored dark white to gray, is dry-fried separately in a wok. It is made of salt and Sichuan pepper.
- Chicken fingers
- Chicken fries
- Chicken nugget
- Fried chicken
- Korean fried chicken
- List of chicken dishes
- White cut chicken
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- Guangzhou Cuisine. Retrieved 2009-10-20.
- Fessler, Stella Lau (1982). Chinese Poultry Cooking. New American Library. p. 50. ISBN 0-452-25365-9.
- The Same Restaurant Twice. Retrieved 2009-10-20.
- Pictorial Recipe: Cantonese Fried Chicken (炸子雞). Retrieved 2009-10-20.
- Macau Wedding Packages - Chinese Wedding Dinner Menus. Retrieved 2009-10-20.
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