Crisp Chicken Recipe
Simple and yummy the Crisp Chicken is often my way of luring my kids to the dining table. This Crisp Chicken has a great flavor and is very difficult to resist! Try it!
Ingredients
3 tablespoons Peppersalt
1 tablespoon rice wine or dry sherry
4 green onions
1 (2-1/2-lb.) chicken
About 8 cups boiling water
2 tablespoons soy sauce
2 tablespoons all-purpose flour
1 tablespoon cornstarch
8 cups oil for deep-frying
Directions
Put Peppersalt and wine in a large bowl.
Pound green onions with the broad side of a cleaver, then chop into 1-inch lengths and add to Peppersalt mixture.
Rinse chicken with cold water; pat dry with a paper towel.
Rub both inside and outside of chicken with Peppersalt mixture.
Refrigerate chicken 8 hours.
Pour 4 cups boiling water into a wok or large pot.
Place chicken in a baking dish in steamer or on steamer rack over boiling water.
Cover wok and steam chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed.
Remove wok from heat.
Let cool slightly before removing chicken.
Pat chicken dry and let cool.
Brush soy sauce all over chicken.
Combine flour and cornstarch.
Dust chicken with flour mixture.
Heat 8 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower chicken into hot oil with large tongs.
Deep-fry 2 minutes.
Remove chicken from oil with tongs; set aside.
Reheat oil to 350°F (175° C).
Carefully submerge chicken in hot oil again.
Deep-fry about 1 minute until chicken is browned and crisp.
Remove and let cool a few minutes.
Use a sharp cleaver to chop cooked chicken into small pieces.
Pound green onions with the broad side of a cleaver, then chop into 1-inch lengths and add to Peppersalt mixture.
Rinse chicken with cold water; pat dry with a paper towel.
Rub both inside and outside of chicken with Peppersalt mixture.
Refrigerate chicken 8 hours.
Pour 4 cups boiling water into a wok or large pot.
Place chicken in a baking dish in steamer or on steamer rack over boiling water.
Cover wok and steam chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed.
Remove wok from heat.
Let cool slightly before removing chicken.
Pat chicken dry and let cool.
Brush soy sauce all over chicken.
Combine flour and cornstarch.
Dust chicken with flour mixture.
Heat 8 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower chicken into hot oil with large tongs.
Deep-fry 2 minutes.
Remove chicken from oil with tongs; set aside.
Reheat oil to 350°F (175° C).
Carefully submerge chicken in hot oil again.
Deep-fry about 1 minute until chicken is browned and crisp.
Remove and let cool a few minutes.
Use a sharp cleaver to chop cooked chicken into small pieces.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
