Crispy 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 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. The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片). The pepper salt, coloured dark white to grey, is dry-fried separately in a wok. It is made of salt and Sichuan pepper. Traditionally this dish is eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.
Crispy Chicken Ingredients:
1 whole chicken or spring chicken
2 pieces green onion
1 small piece ginger
Some Sichuan peppercorn
1 tablespoon salt
1 teaspoon regular soy sauce
1 tablespoon Sichuan peppercorn powder
1 teaspoon salt
or
cumin powder 1 teaspoon
chili powder 1 teaspoon
salt 1 teaspoon
脆皮鸡 crispy chicken 的做法
三黄鸡 或者童子鸡一只 葱两根 生姜一小块 花椒一汤勺
盐一茶勺 酱油（生抽）一汤勺
调味料： 花椒粉，盐
或者 孜然粉，辣椒粉和盐
三黄鸡 或者童子鸡一只 葱两根 生姜一小块 花椒一汤勺
盐一茶勺 酱油（生抽）一汤勺
调味料： 花椒粉，盐
或者 孜然粉，辣椒粉和盐
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