CRISPY CHICKEN CANTONESE STYLE RECIPES
CHINESE CRISPY FRIED CHICKEN RECIPE - FOOD.COM
Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.
Total Time 2 hours 40 minutes
Prep Time 1 hours 10 minutes
Cook Time 1 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour.
- In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out.
- When the chicken is cool place onto a cutting broad with a clever slice the chicken in half.
- In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side.
- Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.
Nutrition Facts : Calories 532, FatContent 38.7, SaturatedFatContent 11.1, CholesterolContent 178.2, SodiumContent 5594.2, CarbohydrateContent 1.1, FiberContent 0.4, SugarContent 0.3, ProteinContent 42.1
CANTONESE SWEET & SOUR CHICKEN RECIPE | BBC GOOD FOOD
This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles
Provided by Good Food team
Categories Dinner, Supper
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
- Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don’t crowd the pan. Fry until crisp and golden – about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
- Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.
Nutrition Facts : Calories 522 calories, FatContent 33 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.9 milligram of sodium
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