Crispy fried chicken
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| Crispy fried chicken | |||||||||||
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| Traditional Chinese: | 炸子雞 | ||||||||||
| Simplified Chinese: | 炸子鸡 | ||||||||||
| Hanyu Pinyin: | zhà zǐ jī | ||||||||||
| Cantonese Jyutping: | zaa3 zi2 gai1 | ||||||||||
| Literal meaning: | crispy fried chicken | ||||||||||
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Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.
The dish is unique in that it is served almost universally with the same two side dishes, a special salt and prawn cracker. The custom salt, colored dark white to gray, is dry roasted separately in a wok. The prawn cracker is usually made with rice or tapioca via deep frying.
The dish is found in Hong Kong and most Chinatown restaurants overseas. Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese marriages.
[edit] See also
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