Crispy fried chicken
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| Origin | |
|---|---|
| Place of origin | China |
| Region or state | Hong Kong, Guangdong |
| Details | |
| Course served | Main dishes |
| Main ingredient(s) | Chicken |
| Crispy fried chicken | |||||||||||||||||||||||
| Traditional Chinese | 炸子雞 | ||||||||||||||||||||||
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| Simplified Chinese | 炸子鸡 | ||||||||||||||||||||||
| Hanyu Pinyin | zhà zǐ jī | ||||||||||||||||||||||
| Cantonese Jyutping | zaa3 zi2 gai1 | ||||||||||||||||||||||
| Literal meaning | fried chicken | ||||||||||||||||||||||
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Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.[1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.[2] This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.[3]
The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).[4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.[5] It is made of salt and Sichuan pepper.[3]
Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.[2][6] Also known as crisp fried chicken.
See also
- Chicken fingers
- Chicken fries
- Chicken nugget
- Fried chicken
- Korean fried chicken
- List of chicken dishes
- White cut chicken
References
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- ↑ 39World. "39World.com." 炸子鸡. Retrieved on 2008-11-19.
- ↑ 2.0 2.1 Guangzhou Cuisine. Retrieved 2009-10-20.
- ↑ 3.0 3.1 Lua error in package.lua at line 80: module 'strict' not found.
- ↑ The Same Restaurant Twice. Retrieved 2009-10-20.
- ↑ Pictorial Recipe: Cantonese Fried Chicken (炸子雞). Retrieved 2009-10-20.
- ↑ Macau Wedding Packages - Chinese Wedding Dinner Menus. Retrieved 2009-10-20.
