HOW TO COOK STEP BY STEP CANTONESE FRIED CRISPY CHICKEN

HOW TO COOK STEP BY STEP
CANTONESE FRIED CRISPY CHICKEN

 

By: Dr. M. Kamran Amiri
And The Living Legend

Ahmad Javed Kamran Amiri

Dated: Monday 25^th November 2019

INGRDITENTS

1. 1.5 Kg (Kilograms) Chicken

2. 1.25 Liters Cooking Oil

SEASONING 1

100 g (grams) of Salt

2 Tablespoons of five spice powder

SEASONING 2

45 g (grams) Maltose

150 ml (Milliliters) White Vinegar

30 ml (Milliliters) Red Vinegar

100 ml (Milliliters) Water

STEP BY STEP METHOD

a.      Clean and wash the chicken.

b.      Tie a string around the nick and hang to drain and air dry the skin.

c.       Pour boiling water over the chicken several times to cook the skin partially. This makes it crisper when cooked and opens the pores to allow the marinade to be more easily absorbed.

d.      Mix seasoning 1 ingredients together and rub into the cavity.

e.      Heat seasoning 2 ingredients together in a double saucepan until the maltose dissolves.

f.        Pour over the chicken several times, catching it in a drip tray placed beneath the chicken.

g.      Leave to hang for another 1 ½ or 2 hours until dry, with a smooth, shiny glaze.

h.      Heat the work and add oil.

i.        When very hot, reduce heat slightly and deep fry the chicken for 6-7 minutes.

j.        Ladle the hot oil over the chicken continually during the cooking.

k.      Raise heat and continue to cook until the chicken is deep golden brown and the skin has puffed slightly and come away from the meat.

l.        Remove and drain.

m.    When slightly cool, chop into bite size pieces and arrange on serving plate.

n.      Serve with a spicy slat dip.