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Deep-fried Tender Chicken

http://www.chinese.cn 08:13, March 10, 2010 Foreign Languages Press

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Deep-fried Tender Chicken
Deep-fried Tender Chicken

Taste: Salty to the right taste.

Features: Golden yellow in color and crispy.


1 young chicken (about 600 g or 1.3 lb) with the inside removed alternatively 500 g (1.1 lb) chicken legs

1500 grams (3 cups) oil (only 1/15 to be consumed)

15 grams (1 3/4 tsp) soy sauce

10 grams (1 1/2 tsp) oyster sauce

3 grams (1/2 tsp) salt

2 gram (1/2 tsp) MSG

25 grams (1 3/4 tbsp) cooking wine

1 grams (1/5 tsp) pepper powder

10 grams (1/3 oz) sectioned scallions

10 grams (1/3 oz) sliced ginger

1 small plate of baked sesame mixed with salt


1. Removed the head, neck and feet of the chicken. Cut open from the back and break the bones in the back, chest and legs. Where the meat is thick, made a few cuts for better absorption of the seasonings. Place in a large bowl. Add the soy sauce, oyster sauce, salt, cooking wine, pepper powder, MSG, scallions and ginger to marinate for 1 hour.

2. Heat the oil in wok over a strong fire to 200-220℃ (390-430℉) and deep-fry the chicken until bubbles appear on the skin. Turn to a low fire to simmer until the meat is done. Take out.

3. Turn the wok with the oil to a strong fire and, when the temperature rises to the previous height, deep-fry the chicken again until the skin becomes loose. Take out and cut into smaller chunks to serve. Put a small plate with a mixture of salt and baked sesame next to it to go with the chicken.



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