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 boiling 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]
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See also
Crispy fried chicken
Crispy fried chicken