Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.[1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.[2] This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.[3]
The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).[4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.[5] It is made of salt and Sichuan pepper.[3]
Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.[2][6]
See also[edit]
Chicken (cut in 8 pieces) 1 1/2 kg
Salt as per taste
Dry Garlic Powder 1 tbsp
Red Chilies (crushed) 1 tbsp
Black Pepper (freshly ground) 1 tsp
Whole Coriander (ground) 1 tsp
Cumin Seeds (ground) 1 tsp
Plain Flour (Maida) 2 cups
Corn Flour 1 cup
Cooking Oil for frying
Salt as per taste
Dry Garlic Powder 1 tbsp
Red Chilies (crushed) 1 tbsp
Black Pepper (freshly ground) 1 tsp
Whole Coriander (ground) 1 tsp
Cumin Seeds (ground) 1 tsp
Plain Flour (Maida) 2 cups
Corn Flour 1 cup
Cooking Oil for frying
How to make Hot & Crispy Fried Chicken
Clean and wash chicken thoroughly and make deep cuts.
Mix flour with corn flour, salt, garlic, red chili, black pepper, cumin and coriander.
In one half of the flour mixture, add enough cold water to make thick paste.
Keep the remaining dry flour aside for later use.
Dip chicken pieces in the flour paste and refrigerate for 4-6 hours.
Then roll the pieces in the dry flour and refrigerate again for 10-15 minutes.
In a wok, heat cooking oil on medium heat for 4-5 minutes.
Fry the chicken pieces on high heat until golden.
Serve with French fries, coleslaw and ketchup.
To Make the Coleslaw:
————————–
Mix 1 cup mayonnaise with 1 1/2 cup of finely chopped cabbage.
Mix flour with corn flour, salt, garlic, red chili, black pepper, cumin and coriander.
In one half of the flour mixture, add enough cold water to make thick paste.
Keep the remaining dry flour aside for later use.
Dip chicken pieces in the flour paste and refrigerate for 4-6 hours.
Then roll the pieces in the dry flour and refrigerate again for 10-15 minutes.
In a wok, heat cooking oil on medium heat for 4-5 minutes.
Fry the chicken pieces on high heat until golden.
Serve with French fries, coleslaw and ketchup.
To Make the Coleslaw:
————————–
Mix 1 cup mayonnaise with 1 1/2 cup of finely chopped cabbage.
Clean and wash chicken thoroughly and make deep cuts.
Mix flour with corn flour, salt, garlic, red chili, black pepper, cumin and coriander.
In one half of the flour mixture, add enough cold water to make thick paste.
Keep the remaining dry flour aside for later use.
Dip chicken pieces in the flour paste and refrigerate for 4-6 hours.
Then roll the pieces in the dry flour and refrigerate again for 10-15 minutes.
In a wok, heat cooking oil on medium heat for 4-5 minutes.
Fry the chicken pieces on high heat until golden.
Serve with French fries, coleslaw and ketchup.
Mix flour with corn flour, salt, garlic, red chili, black pepper, cumin and coriander.
In one half of the flour mixture, add enough cold water to make thick paste.
Keep the remaining dry flour aside for later use.
Dip chicken pieces in the flour paste and refrigerate for 4-6 hours.
Then roll the pieces in the dry flour and refrigerate again for 10-15 minutes.
In a wok, heat cooking oil on medium heat for 4-5 minutes.
Fry the chicken pieces on high heat until golden.
Serve with French fries, coleslaw and ketchup.
To Make the Coleslaw:
————————–
Mix 1 cup mayonnaise with 1 1/2 cup of finely chopped cabbage.
————————–
Mix 1 cup mayonnaise with 1 1/2 cup of finely chopped cabbage.
Hot and Crispy Fried Chicken is a very famous recipe in South Asia, especially Pakistan and India. It is also famous in Southern Region of China as well as in Hong Kong. To prepare the recipe, chicken is washed and cleaned thoroughly and then deep slits are made to fill with spices. Then all the spices, black pepper, red chili, garlic, cumin, coriander, garlic and corn flour are mixed with plain flour. Then water is added to form a thick paste and then chicken is dipped and stored in the refrigerator. Later it is deep fried and can be used.
There are many ways crispy chicken can be used. It can be used as crispy broast eaten with bun, used just with ketchup, French fries and chutney etc. You can adjust the spices up to your requirements. For adding sourness, spiciness or saltiness, spices can be adjusted and tuned accordingly. Try the recipe given here and you will definitely be enjoying the meal.
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