Cherry & Dennis Helper Habitat
Cantonese Crispy Fried Chicken
粵式炸子雞
Recipe overview
A whole chicken is poached with aromatics, air-dried, brushed with maltose-vinegar glaze and deep-fried for glassy crisp skin.
01
Ingredients
Main ingredients
- 1.5 kg whole chicken
- 40 g ginger
- 4 stalks spring onions
Chicken poaching broth
- 2 tbsp salt
- 2 pieces star anise
- 3 L water
Crisp-skin glaze
- 2 tbsp maltose
- 2 tbsp white vinegar
- 100 ml boiling water
Frying oil
- 3 L cooking oil
02
Tools
- cutting board
- knife
- large bowl
- deep pot
- kitchen tongs
- thermometer
03
Steps
Step 1
Rinse the cavity and trim excess fat
Rinse the cavity and trim excess fat.
Step 2
Bruise ginger and knot the spring onions
Bruise ginger and knot the spring onions.
Step 3
Boil water with ginger, spring onion, salt and star anise
Boil water with ginger, spring onion, salt and star anise.
Step 4
Dip and lift the chicken three times by the neck
Dip and lift the chicken three times by the neck.
Step 5
Submerge, cover and poach gently for thirty minutes
Submerge, cover and poach gently for thirty minutes.
Step 6
Remove once the thickest thigh reaches 74°C
Remove once the thickest thigh reaches 74°C.
Step 7
Dissolve maltose and vinegar in boiling water
Dissolve maltose and vinegar in boiling water.
Step 8
Brush the chicken with glaze and air-dry thirty minutes
Brush the chicken with glaze and air-dry thirty minutes.
Step 9
Heat deep oil to 180°C
Heat deep oil to 180°C.
Step 10
Hold with tongs and ladle hot oil repeatedly over the chicken
Hold with tongs and ladle hot oil repeatedly over the chicken.
Step 11
Drain and rest ten minutes when evenly deep golden
Drain and rest ten minutes when evenly deep golden.
Step 12
Chop and plate with the crisp skin facing up
Chop and plate with the crisp skin facing up.
Common mistakes
- Damp skin causes violent splashing and cannot turn glassy crisp.
Tips
Confirm 74°C after poaching; frying crisps skin and must not rescue undercooked meat.
