Family Edition Crispy Chicken

Name: Family Edition Crispy Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Three Yellow Chicken; 50ml Red vinegar; 50ml Sugar syrup

by Cheongsam by the stove

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This dish was originally prepared for the Chinese New Year. I am lazy. I haven't dealt with it after taking a good photo, so I have to postpone it until today.

Crispy chicken is a famous dish in Guangdong. The crispy chicken made by Master Gu Zhihui has a long history and is a must-order dish of Mr. Jackie Chan. I basically make it here according to Gu Daye’s production method. The so-called home version is an excuse for me to cut corners, but The preparation is also very good, easy to make and delicious is the biggest highlight of this dish.

Ingredients

Family Edition Crispy Chicken

1. The raw material is three-yellow chicken. You can also use broiler chicken. Old hen is not suitable. The salt is best huai salt, and the syrup is best maltose. Because I don't have one, I will use ordinary salt and sugar syrup instead.

2. The three yellow chickens are evenly coated with salt and marinated for 1 day to taste.
The skin water is prepared with red vinegar and sweetened sugar. The purpose of the skin water is to make the chicken skin crisp after high temperature.

3. Put the marinated chicken in boiling water and slightly scald the skin to make the skin firm.

4. I evenly smeared the skin with water on the chicken body and then dried it. I was anxious, so I dried it directly with a hair dryer. The effect was the same, but it was more tired.

5. Preheat the oven to 180 degrees. Put the dried chicken into the oven. Bake on a high fire at 180 degrees for 25 minutes. Note that the roasting time is determined by the size of the chicken. A small 15 minutes can be used, and a large extension time.

6. Is the grilled chicken beautiful?

7. Heat the oil to 180 degrees in the pan, and then pour the hot oil evenly on the chicken body repeatedly until the chicken skin becomes brown and crispy.

When I cut it, it didn't look good. Later, I consulted Master Xiagu. Master Gu said that maybe my knife was not fast enough.