Crispy Chinese-Style Fried Chicken
Nutrition
Calories: 2349 kcalCarbohydrates: 46 gProtein: 56 gFat: 236 gSaturated Fat: 49 gCholesterol: 130 mgSodium: 2843 mgFiber: 11 gSugar: 37 gVitamin A: 5.675 IUCalcium: 90 mgIron: 17 mg
Ingredients
- 2 quarts water
- 2 oz chinese cinnamon stick or cinnamon sticks 2
- 1/2 cup dark soy sauce
- 3 tbsp light soy sauce
- ΒΌ cup shao hsing rice cooking wine or dry sherry
- 1 oz star anise 3 stars
- 2 tbsp finely shredded fresh orange peel
- 2 oz fresh ginger root 2 inches by 1/8 inch
- 2 whole scallions
- 5 tbsp crushed rock sugar or granulated sugar
- 3-1/2 - 4- pound chicken
- 3 tbsp honey
- 1 cup water
- 2 tbsp dark soy sauce
- 2 tbsp Chinese black rice vinegar
- 4 cups peanut oil for deep-frying
- 1 whole lemon cut into wedges
- 1 pinch roasted salt and pepper
Instructions
- Mix all the ingredients for the simmering sauce in a large casserole or pot and bring the mixture to the boil. Then turn the heat down to a simmer. Lower in the chicken and simmer slowly for 30 - 40 minutes, covered, turning the chicken from time to time so that it is cooked evenly. Remove the chicken and let it cool on a rack for at least 3 hours. The skin of the chicken should be completely dried and feel like parchment paper.
- In a pan or wok, heat the glaze ingredients to boiling point. Baste the chicken several times with this glaze. Let the chicken dry again, for another 2 hours, keeping it in a very cool and airy place but not in the refrigerator.
- Heat the oil in a large wok and carefully lower in the chicken. Deep-fry it on one side until it is a rich, dark brown color and very crisp. Then carefully turn it over and let it brown on all sides. Remove it with a strainer and drain well on paper towels. Allow the chicken to cool so that you can handle it. Cut the chicken into bite-size pieces and arrange them on a warm platter. Serve with lemon wedges and Roasted Salt and Pepper.