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Crispy Skin Chicken

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Cantonese Recipes : Crispy Skin Chicken

Ingredients :

1 chicken (1.5kg)

Mixed
1 tablespoon salt
1/4 teaspoon five-spice powder

11/2 tablespoons light corn syrup or honey
1 tablespoon vinegar
1 tablespoon rice wine
3 cups hot water
cooking oil for deep-frying
lemon slices

Method :

Dry-fry salt over low heat, till very hot. Remove and mix well with five-spice powder. Keep aside.
Bring a large pot of water to the boil. Blanch chicken in this and drain well.
Combine light corn syrup (or honey), vinegar, rice wine and hot water in a pot. Heat over low flame till syrup (or honey dissolves.
Pour over chicken till completely coated.
Hang chicken in the sun for about 8 hours or dry with electric fan.
Rub five-spice salt inside the chicken and secure opening with toothpicks.
Heat oil and deep-fry chicken over low heat, 30 minutes. Raise heat and deep-fry 3-5 minutes more till golden brown. Drain.
Cut into bite-size pieces and arrange on serving plate. Garnish with lemon slices and serve hot.

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Last Updated: 08/01/12