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Crispy Cantonese Fried Chicken

Name: Crispy Cantonese Fried Chicken
Prep time: 5 h
Cook time: 35 min
Total time: 5 h 35 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: chicken; fine salt; five-spice powder; coarse salt; maltose; red rice vinegar; white vinegar; Shaoxing wine; Cooking oil

groups4 servingsspeedHardcountertopsPrep: 300 minsskilletCook: 35 minsscheduleTotal: 335 minsoutdoor_grillDeep-fried

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

circleThe chicken needs to be refrigerated for 2 to 4 hours in advance3h
circleThe chicken needs to be air-dried or blown with an electric fan for 3 to 4 hours in advance3.5h

Preparation

00:00:15

warningStay safe

Wash hands and clean surfaces thoroughly after handling raw poultry to prevent bacterial transmission from cross-contamination.

First wash the chicken inside and out, rub 1 tsp fine salt evenly on the skin to remove impurities, rinse with clean water, and use kitchen paper to completely dry the inside and surface of the chicken.

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Watch out

The surface moisture of the chicken must be completely dried, otherwise subsequent air drying and coloring will fail.

Ingredients:chicken (1300 g)fine salt (1 tsp)

Tools:paper towel

Preparation

00:00:36

Mix 1/3 tsp fine salt and 1/3 tsp five-spice powder in a 1:1 ratio, pour slowly into the chicken cavity without touching the skin, roll the marinade inside until even, apply 1 tsp coarse salt on the skin, wrap in plastic wrap, and refrigerate for 2 to 4 hours.

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Watch out

Do not touch the chicken skin when pouring the marinade, otherwise uneven salt distribution on the skin will affect coloring.

Ingredients:chickenfine salt (0.33 tsp)five-spice powder (0.33 tsp)coarse salt (1 tsp)

Tools:plastic wrap

Active Cooking

00:01:00

Take a cold wok, pour 40g maltose, 30ml red rice vinegar, 30ml white vinegar, and 20ml Shaoxing wine into the wok, turn to low heat and stir until evenly melted into chicken skin glaze.

local_fire_departmentlow heat

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Watch out

Maltose is included here and must be simmered on low heat, otherwise high temperature will quickly burn and turn bitter.

Ingredients:maltose (40 g)red rice vinegar (30 ml)white vinegar (30 ml)Shaoxing wine (20 ml)

Tools:spatulawok

Preparation

00:01:10

Take out the marinated chicken, rinse the coarse salt off the surface with clean water, making sure not to let water get inside the chicken cavity.

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Watch out

Be careful not to let water flush into the chicken cavity during rinsing, otherwise the five-spice powder and salt inside will be washed away.

Ingredients:chicken

Active Cooking

00:01:21

warningStay safe

Be careful when pouring boiling water to prevent splashing and scalding your hands.

Bring a pot of water to a boil, hang the chicken, pour boiling water evenly over the skin so the whole chicken skin is evenly heated and tightened, then hang it for about 3 minutes to air dry.

local_fire_departmenthigh heat

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Watch out

It is not recommended to put the whole chicken into the pot to scald, otherwise the marinade in the cavity will easily leak out.

Ingredients:chicken

Tools:potmeat hookladle

Active Cooking

00:01:40

Use a brush to evenly apply the prepared chicken skin glaze on the surface of the skin. White vinegar helps air drying, and red rice vinegar makes the fried skin brighter and redder.

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Watch out

Make sure every corner of the chicken skin surface is evenly brushed with the glaze, otherwise the fried color will be uneven.

Ingredients:chicken

Tools:brush

Waiting Time

00:01:54

Hang the chicken in a ventilated place to air dry, or use an electric fan to blow for 3 to 4 hours until the chicken skin is completely air-dried.

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Watch out

The chicken skin must be thoroughly air-dried, otherwise moisture during frying will cause severe oil splashing and affect the crispy skin effect.

Ingredients:chicken

Tools:electric fan

Active Cooking

00:02:07

warningStay safe

Be careful of hot oil splashes during hot oil operations to avoid severe scalding.

Heat the cooking oil wok, put the chicken into the pot at 90℃ oil temperature, use a ladle to spoon oil over the chicken, and spoon back and forth for about 5 minutes to let the chicken adapt to the oil temperature.

local_fire_department90℃ oil temperature

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Watch out

Home cooking must use 90℃ low-temperature oil to fry first, otherwise high temperature will cause oil to splash everywhere and even on hands.

Ingredients:Cooking oil (1000 ml)chicken

Tools:wokladle

Active Cooking

00:02:23

Raise the oil temperature to 120℃, place a bamboo mat at the bottom of the wok to prevent sticking, spoon oil over the unimmersed parts, pour oil into the chicken cavity, and fry by spooning hot oil at 120℃ for 20 minutes until the chicken is 80% cooked.

local_fire_department120℃ oil temperature

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Watch out

Oil must be poured into the chicken cavity, otherwise the bones won't be cooked

also ensure a bamboo mat is placed at the bottom to prevent the skin from sticking and tearing

Ingredients:chicken

Tools:bamboo matladle

Waiting Time

00:02:50

Hang the 80% cooked chicken again and let it cool for 10 minutes.

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Watch out

The cooling process allows the chicken meat to contract and lock in juices, otherwise direct high-temperature second frying will burn the skin while leaving the inside undercooked.

Ingredients:chicken

Tools:meat hook

Active Cooking

00:02:58

warningStay safe

180℃ high-temperature oil splashes easily. Keep a distance and take protective measures when spooning oil to avoid severe burns.

Raise the oil temperature to 180℃, spoon the oil over the chicken skin again, continuously spooning oil at 180℃ for 8 to 10 minutes until the chicken transforms into a golden-red and crispy state, and finally hang to cool to finish.

local_fire_department180℃ oil temperature

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Watch out

When the oil temperature reaches 180℃, the spooning must be fast and uniform, otherwise localized high temperature will cause the skin to burn.

Ingredients:chicken

Tools:wokladle