A tip to cooking this fried chicken recipe: Steaming the chicken before frying is essential! This ensures that the chicken is cooked through but still moist and juicy.
Chinese-Style Fried Chicken
Steaming the chicken before frying is essential! This ensures that the chicken is cooked through but still moist and juicy.
Ingredients
Chinese-Style Fried Chicken
- 1 (1.2kilos) 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 Table Spoon 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)
- 1 Cup chicken stock or 1/4 chicken bouillon cube dissolved in 1 cup hot water
- 1 1/2 tablespoons sugar
- 1 Table Spoon 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
Instructions
- Stuff chicken with lemongrass and green onions; set aside. Â
- Mix together soy sauce, brown sugar, cooking wine, garlic, five-spice powder, salt, and pepper in a bowl. Mix until sugar dissolves. Â
- Â Place chicken and soy sauce mixture in a large zip-top bag. Seal and marinate in the refrigerator overnight. Â
- 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. Â
- 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. Â
- 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. Â
- Serve immediately with gravy on the side. Â
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