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Cantonese Crispy Skin Chicken

Here's how you make Cantonese Crispy Skin Chicken
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  • Servings: 4
  • Prep: 6h
  • Cook: 30m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 650 grams chicken legs (2 legs, 650 grams total of chicken Marylands, thigh drumstick kept intact)
  • 1/4 cup cornflour
  • Vegetable oil, for deep frying
  • Prawn crackers, to serve
  • Steamed pak choy (drizzled with kecap manis, to serve)
  • Szechuan salt
  • 1 teaspoon Szechuan peppercorns
  • 2 tablespoon salt
  • 1/4 teaspoon ground white pepper
  • FOR MARINADE
  • 1/4 cup shao hsing (Chinese cooking wine)
  • 1 teaspoon salt
  • Ginger root (3cm piece fresh ginger, finely grated)
  • 1 teaspoon Chinese five spice
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 8: Bake chicken for 12 to 15 minutes or until deep golden brownand chicken is cook through.

  • Step 9: Serve chicken with szechual salt, prawn crackers and steamed pak choy drizzled with kecap manis.


We hope you enjoy this recipe!

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