Crispy Cantonese Chicken
Cantonese Crispy Skin Chicken is a classic dish renowned for its incredibly crisp, golden-brown skin and succulent, flavorful meat. Often served at banquets, its unique texture comes from a special preparation method involving poaching, air-drying, and deep-frying.
Ingredients
- 1 whole chicken 2-3 pounds
- 2 tablespoons salt
- 1 teaspoon five-spice powder
- 0.5 teaspoon white pepper
- 2 tablespoons Shaoxing wine
- 3 slices ginger
- 2 stalks scallions cut into 2-inch lengths
- 4 cups water for blanching
- 0.5 cup Chinese red vinegar or black vinegar
- 2 tablespoons honey or maltose
- 0.25 cup water for glaze
- 8 cups vegetable oil for deep frying
Instructions
- Prepare the Chicken: Thoroughly clean the chicken, pat dry with paper towels. Rub the inside and outside with salt, five-spice powder, and white pepper. Place ginger slices and scallion lengths inside the chicken cavity. Let marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Blanch the Chicken: Bring a large pot of water (about 4 cups) to a rolling boil. Carefully lower the chicken into the boiling water and blanch for about 5-7 minutes, turning occasionally to ensure even blanching. This tightens the skin. Remove and pat dry again very well.
- Air Dry: Hang the chicken in a cool, well-ventilated area, or place it on a rack in the refrigerator, uncovered, for at least 6-8 hours, or ideally overnight. This step is crucial for crispy skin.
- Prepare the Glaze: In a small bowl, whisk together the Chinese red vinegar (or black vinegar), honey (or maltose), and 1/4 cup water until well combined.
- Apply Glaze: Brush the entire surface of the air-dried chicken evenly with the vinegar-honey glaze. Repeat this process a few times, allowing each layer to dry slightly before applying the next.
- Deep Fry: Heat 8 cups of vegetable oil in a large wok or deep pot to 350°F (175°C). Carefully lower the chicken into the hot oil. Fry for about 10-15 minutes, turning occasionally, until the skin is deeply golden brown and exceptionally crispy. Use a meat thermometer to ensure the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Rest and Serve: Remove the chicken from the oil and let it rest on a wire rack for 5-10 minutes before carving. This allows the juices to redistribute. Carve into pieces and serve immediately.
Notes
For best results, air-dry the chicken for at least 6-8 hours, or ideally overnight in the refrigerator, to achieve truly crispy skin. You can also roast the chicken at 375°F (190°C) after blanching and drying if you prefer not to deep-fry, but adjust cooking time until golden and cooked through. Serve with a sprinkle of white pepper salt or your favorite chili sauce.