WATCH: How To Cook Chinese-Style Fried Chicken

The flavors of star anise and five spice make this fried chicken extra appetizing.

 

Steaming makes this fried chicken extra succulent while the aromatic Chinese spices added to both the marinade and the gravy transform it from delicious to extra scrumptious.   

 

Chinese-Style Fried Chicken

 

Takes 45 minutes plus overnight marinating

Makes 4 servings

 

1 (1.2 kilos) chicken, cleaned

2 bundles lemongrass (tanglad), pounded

1 bundle green onion

1/2 cup soy sauce

1/3 cup brown sugar

1/4 cup Chinese cooking wine (shaoxing wine)

1 tablespoon garlic, minced

1 1/2 teaspoons five-spice powder

1 teaspoon salt

1/2 teaspoon pepper

Cooking oil, (such as vegetable, corn, canola, or peanut oil)

 

For Gravy:

1 cup chicken stock (1/4 chicken bouillon cube dissolved in 1 cup hot water)

1 1/2 tablespoons sugar

1 tablespoon soy sauce

3/4 teaspoon five-spice powder

2 pieces star anise

Salt, to taste

Pepper, to taste

1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water

 

1 Stuff chicken with lemongrass and green onions; set aside.

 

2 Mix together soy sauce, brown sugar, cooking wine, garlic, five-spice powder, salt, and pepper in a bowl. Mix until sugar dissolves.

 

3 Place chicken and soy sauce mixture in a large zip-top bag. Seal and marinate in the refrigerator overnight.

 

4 Meanwhile, make the gravy: combine chicken stock, sugar, soy sauce, five-spice powder, and star anise in a saucepan. Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Add dissolved cornstarch and cook until the sauce thickens. Turn off heat and remove star anise pieces. Set aside and keep warm.

 

5 To cook chicken, preheat a steamer. Drain chicken, reserving the marinade. Steam chicken for 15 minutes. Remove from the steamer and brush reserved marinade all over the chicken. Refrigerate for 15 minutes.

 

6 Preheat oil in a deep, heavy-bottomed pan until it registers 350°F on a deep-fry thermometer. Cut chicken into quarters or into 8 pieces. Deep-fry in batches just until skin is golden and crisp. Drain on paper towels to remove excess oil.

 

7 Serve immediately with gravy on the side.

 

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