Crispy fried chicken
Chinese dish of fried chicken From Wikipedia, the free encyclopedia
Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) 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 poaching 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 (which helps make the skin crispy) and deep-frying.[3]
| Crispy fried chicken | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 炸子雞 | ||||||||||||||||||||||
| Simplified Chinese | 炸子鸡 | ||||||||||||||||||||||
| Hanyu Pinyin | zhàzǐjī | ||||||||||||||||||||||
| Jyutping | zaa3zi2gai1 | ||||||||||||||||||||||
| Literal meaning | fried chicken | ||||||||||||||||||||||
| |||||||||||||||||||||||
The dish is 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 this dish is eaten at night. It is also one of the traditional chicken dishes served at Chinese weddings and other Asian weddings.[2][6]
See also
References
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