Crisp skin chicken

Crisp skin chicken

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

This a recipe, which I have pursued for years — there are many versions and I wouldn’t be surprised if I’ve tried them all in my search for perfection! When you have a few hours to spare between planning your meal and eating it, you may care to try this method … I’m sure the results will be pleasing.

Ingredients

Quantity Ingredient
1kg whole chicken
1 teaspoon salt, plus extra to serve
2 1/4 teaspoons five-spice powder, plus extra, to serve
1 teaspoon cayenne pepper
2 teaspoons ground cinnamon
1 tablespoon honey
1 lemon, sliced
2 litres oil
lemon wedges, to serve
fresh coriander leaves, to serve

Method

  1. Wash the chicken and remove the neck and giblets. Pat dry with paper towel inside and out. Rub inside the chicken with the combined salt and ¼ teaspoon of the five-spice powder.
  2. Put 1.5 litres water in a large saucepan with the cayenne pepper, cinnamon and remaining five-spice powder and bring to the boil. Remove from the heat and pour over the chicken in a bowl. Set aside.
  3. Put 1 litre water in a clean saucepan with the honey and lemon slices and bring to the boil. Remove from the heat.
  4. Drain the chicken from the first mixture and put it in a colander. Pour the honey mixture over the top of the chicken, making sure it comes into contact with all parts of the skin. Put the chicken on a wire rack in front of an electric fan to dry for 1 hour or until all the skin is dry to the touch.
  5. Just before serving, heat the oil in a wok over medium heat. Tie the legs of the chicken together, leaving some string to hold it with, and lower the bird into the hot oil. With a ladle, spoon the oil over the chicken as it cooks, and turn it so that it is cooked and brown on all sides, about 12–15 minutes. Test by piercing with a fine skewer where the thigh joins the body — if the juice runs clear the chicken is done. Lift onto a board using a slotted spoon and cut the chicken in half lengthways with a heavy meat cleaver. Place each half, cut side down, on the board and chop into 2.5 cm strips, then reassemble the bird on a serving dish.
  6. Serve with some combined salt and five-spice powder and lemon wedges. Garnish with the coriander and serve immediately. The pieces of chicken are sprinkled with the spice mix and lemon juice by the diners before eating, according to taste.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again