Cantonese Crispy Skin Chicken

6h
Prep Time

30m
Cook Time

6h 30m
Ready In

Recipe: #29853

July 01, 2018

Categories: Chicken, Rice, White Rice, Chinese, Oven Bake, Wok/Stir-Fry, No Eggs, Bone-in Pieces, Spicy, Chicken Dinner, more

recipe by:
ImPat

"From our Sunday newspaper The Sunday Times."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (181.1 g)
Calories 180.2
Total Fat - 3.6 g
Saturated Fat - 0.9 g
Cholesterol - 390 mg
Sodium - 4182.1 mg
Total Carbohydrate - 5.8 g
Dietary Fiber - 0.9 g
Sugars - 0.1 g
Protein - 29.7 g
Calcium - 26.2 mg
Iron - 4.5 mg
Vitamin C - 6.1 mg
Thiamin - 0.1 mg

Step 1

Make szechuan salt - heat a wok over high heat and add peppercorns and cook for 20 seconds or until toasted and then transfer to a mortar and pestle and grind the peppercorns until finely crushed and add the salt and white pepper and transfer to a bowl, cover and set aside.

Step 2

Make marinade - combine shao hsing, salt ginger and five spice in a bowl and then place the chicken and marinade in a large snap-lock bag and seal bag and massage chicken to coat evenly in the marinade and then refrigerate overnight to allow flavours to develop.

Step 3

Drain chicken, discarding the marinade and set chicken aside for 15 minutes and then pat dry with paper towel and sprinkle chicken all over with the cornfour, shaking of excess.

Step 4

Preheat oven to 200C180C fan forced.

Step 5

Place a wire rack over a baking tray

Step 6

Pour enough oil into a large saucepan or wok to cove 10cm up the side and heat oveer a medium-high heat (oil should reach 165C).

Step 7

Carefully add the chicken to the oil and deep-fry turning halfway, for 10 minutes or until golden brown all over and then using tongs transfer chicken to the prepared wire rack.