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Cuisine Category
Key Ingredient
Food Category
- Cuisine: Chinese
Ingredients
1 packet Chinese soup spices*
4 litres cold water
3 tbsp salt
2 whole chickens (about 1.5 kg each)
2 litres white vinegar
500g maltose (available in health food stores or Chinese groceries)
Canola, vegetable or peanut oil for frying (about 1.5 litres)
*(These should contain: star anise, cinnamon, cloves, ginger, fennel seed, dried orange peel and licorice – they are available in all Chinese grocery stores)
Preparation
Place the soup spices in a muslin square or light tea towel and tie into a bundle. Place in a pot filled with the water and add the whole chickens. Bring gently to the boil and simmer for 30 minutes. Turn off the heat and allow to cool for about 30 minutes. This will poach the chickens thoroughly without overcooking them.
Remove the chickens from the broth and drain for about 20 minutes till skin is dry.
Meanwhile, warm the vinegar to about 30 degrees (hot without boiling) and stir in the maltose, mixing to dissolve.
Dip the chickens in the maltose and vinegar and then hang on hooks (preferably) or drain till the coating has hardened to a sticky consistency – about 1 hour.
Heat the oil in a wok and when close to smoking, fry the chickens one at a time until the skin is crisp and golden brown on all sides.
Drain on absorbent paper and cut into serving pieces.
If you enjoyed this Crispy skin Chinese chicken recipe then browse more Chinese recipes, meat recipes and our most popular hainanese chicken rice recipe.
Chinese Restaurants
Displaying 10 of 813 Chinese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Eastern Garden Chinese Restaurant | Toorak Gardens | |
| 2. | Zen | Magill | |
| 3. | Greenwood Seafood Restaurant | North Sydney | |
| 4. | Harry's Singapore Chilli Crab | Sydney | |
| 5. | Dragonfly Theatre & Cabaret Restaurant | Tullamarine | |
| 6. | Asian Cafe | City | |
| 7. | The Chairman and Yip | City | |
| 8. | China Tea Club | Lyneham | |
| 9. | Lakeview Restaurant | Tuggeranong | |
| 10. | Leong Kitchen | Campbell |
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