Cantonese Crispy Fried Chicken

• 1 Tbsp salt
• 3 Tbsp Sichuan peppercorns (花椒)
• 1 Tbsp ajinomoto seasoning (味の素)
• 1 whole chicken (small)
• 2 Tbsp Chinese five-spice powder (五香粉)
• 3 slices of ginger, crushed
• 2 scallions
• Water to poach chicken in
• 3 Tbsp vinegar
• ¼ cup sugar
• 4 cups oil (or enough for deep fryer)
• Prawn crackers/shrimp chips (not the ready made ones)

Ingredients for 16 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Pepper salt: Put salt and peppercorns in a small pan. Heat on medium to low heat until it barely smokes.

   Stovetop
2. 2

   Remove from heat.

3. 3

   Grind well in mortar and pestle, or with a rolling pin.

4. 4

   Add ajinomoto and mix well.

5. 5

   Poaching: Clean and rinse off chicken, discarding the giblets.

6. 6

   Heat enough water to cover the chicken in a pot until boiling.

7. 7

   Put five-spice powder, ginger, and scallions in a cloth and tie it. Add to water, and simmer for 15 minutes.

   Stovetop
8. 8

   Add chicken, reduce heat, and gently poach for 20 minutes.

9. 9

   When chicken is done, remove from heat, then pat dry with paper towels and air dry for a little bit.

10. 10

    Put vinegar and sugar in saucepan, and heat until dissolved to make a syrup.

    Stovetop
11. 11

    Coat the entire chicken on the inside and outside with the syrup.

12. 12

    Let chicken dry in a breeze until very dry.

13. 13

    Frying: Fill deep fryer with oil, and heat oil to 350°F (175°C).

    Stovetop
14. 14

    Deep fry chicken about 10 minutes per side until brown and done.

    Stovetop
15. 15

    Remove from oil, and chop with a meat cleaver into 1 x 2-inch pieces.

16. 16

    When chicken is done, fry the shrimp chips in deep fryer.

    Stovetop
17. 17

    Sprinkle shrimp chips with a little salt.

18. 18

    Serve chicken adorned with shrimp chips, with pepper salt in a small dish on the side.