Crispy Chinese-Style Fried Chicken with Soy Glaze
Experience the delightful crunch and rich flavors of this Crispy Chinese-Style Fried Chicken. This dish combines the succulent tenderness of perfectly cooked chicken with a crispy golden-brown exterior. The chicken is marinated in a blend of soy sauce, five-spice powder, and a touch of sweetness before being deep-fried to perfection. Finished with a luscious soy glaze and garnished with fresh green onions, this dish is sure to impress at dinner parties or family gatherings. Serve it with steamed rice and your favorite vegetables for a complete meal that celebrates the robust flavors of Chinese cuisine.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
whole chicken
1 (cleaned and trimmed)
cold water
as needed (for boiling and chilling)
oil
enough for deep frying
salt
to taste
chicken broth
1/2 cup (low-sodium recommended)
dark soy sauce
1 teaspoon
sugar
1 teaspoon
white pepper
1/8 teaspoon
five-spice powder
a dash
green onion
to taste (sliced into strips for garnish)
Instructions
1
Fill a large 6-quart stockpot with cold water and immerse the cleaned whole chicken. Bring the water to a rolling boil for about 5 minutes, then cover the pot and turn off the heat. Do not open the lid; let the chicken sit in the residual heat for 1 hour.
2
Afterwards, remove the chicken and submerge it in a large container filled with ice cubes and cold water. Let it chill for 30 to 45 minutes to ensure the chicken remains moist. Remove the chicken, pat it dry with paper towels, and season it lightly with salt. Allow it to rest at room temperature for 1 hour.
3
In a large pot, pour enough oil for deep frying and heat it to 360°F (182°C). Carefully lower the whole chicken into the hot oil, frying it until golden brown and crispy, about 8-10 minutes. Once done, turn off the heat and transfer the chicken to a draining rack or platter to cool slightly.
4
In a saucepan, combine the chicken broth, dark soy sauce, sugar, white pepper, and a dash of five-spice powder. Heat the mixture over medium heat and bring it to a simmer, allowing the flavors to meld.
5
Once the chicken has cooled a bit, chop it into bite-sized pieces and arrange it on a serving platter. Drizzle the warm soy glaze around the chicken and garnish with fresh green onion strips. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making this Chinese-style fried chicken crispy?
The secret lies in the multi-step process: first par-boiling and resting the chicken, then chilling it in an ice bath, and finally deep-frying it at a high temperature of 360°F (182°C) after it has been patted dry.
Why do I need to boil the chicken before frying?
Boiling the chicken for 5 minutes and letting it sit in residual heat ensures that the meat is succulent and cooked through without over-browning the skin during the deep-frying stage.
How long should the chicken sit in the hot water after boiling?
After the initial 5-minute boil, cover the pot and let the chicken sit in the residual heat for exactly 1 hour without opening the lid.
Is the ice bath necessary for this recipe?
Yes, submerging the chicken in an ice bath for 30 to 45 minutes stops the cooking process and helps the meat retain its moisture, resulting in a tender interior.
At what temperature should I deep fry the chicken?
You should heat the frying oil to 360°F (182°C) before carefully lowering the chicken into the pot.
How long does the deep-frying process take?
The whole chicken typically takes about 8-10 minutes to become golden brown and crispy in the hot oil.
What ingredients are in the soy glaze?
The luscious glaze is made from a blend of chicken broth, dark soy sauce, sugar, white pepper, and five-spice powder.
What is the difference between dark soy sauce and regular soy sauce in this recipe?
Dark soy sauce is used primarily for its deep color and slightly thicker, sweeter profile, which gives the glaze its rich, dark appearance.
What can I serve with this fried chicken?
This dish is best served with steamed white rice and a side of sautéed or steamed vegetables to balance the rich flavors.
Can I use chicken pieces instead of a whole chicken?
While this recipe specifies a whole chicken, you can use pieces; however, you will need to significantly reduce the boiling and frying times.
Why must the chicken be patted dry before frying?
Moisture on the surface of the chicken will cause the oil to splatter and prevent the skin from becoming perfectly crispy. Ensure it is very dry before seasoning.
What is five-spice powder?
Five-spice powder is a traditional Chinese spice blend typically containing star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Can I make the glaze ahead of time?
Yes, you can prepare the glaze in advance and reheat it just before serving to drizzle over the crispy chicken.
What kind of oil should I use for frying?
Use an oil with a high smoke point, such as peanut oil, vegetable oil, or canola oil, for the best deep-frying results.
How should I chop the chicken for serving?
Once the chicken has cooled slightly, use a heavy cleaver to chop it into bite-sized, bone-in pieces, which is traditional for Chinese-style service.
What garnish is recommended?
Fresh green onion strips are recommended for garnish to add a pop of color and a fresh, sharp contrast to the savory glaze.
How much white pepper is needed?
The recipe calls for 1/8 teaspoon of white pepper, providing a subtle heat and earthy flavor to the glaze.
Can I skip the sugar in the glaze?
The teaspoon of sugar is important to balance the saltiness of the soy sauce and help the glaze thicken slightly when simmered.
Is low-sodium chicken broth necessary?
Low-sodium broth is recommended so you can better control the saltiness of the final glaze, especially since soy sauce is already salty.
What size pot is needed for the boiling step?
A 6-quart stockpot is recommended to ensure there is enough room for the whole chicken and the water to circulate.
How long should the chicken rest after salting?
Let the chicken rest at room temperature for 1 hour after seasoning with salt; this helps the seasoning penetrate and ensures even frying.
Does this recipe use a batter?
No, this is a traditional style that relies on the chicken's own skin and the par-boiling/drying process to create crispiness rather than a thick flour batter.
Can I reuse the frying oil?
Yes, once cooled, you can strain the oil and store it in a cool, dark place to use for frying again.
What should I do if the chicken is not browning after 10 minutes?
Check your oil temperature with a thermometer; if the oil is below 360°F, the chicken will take longer to brown and may become greasy.
Is this dish spicy?
No, it is savory and aromatic. The white pepper and five-spice powder add warmth and depth rather than spicy heat.
Should the glaze be poured over the chicken or served on the side?
The recipe suggests drizzling the warm soy glaze around or over the chopped chicken immediately before serving.
Can I use light soy sauce for the glaze?
You can, but the glaze will be saltier and will not have the signature dark, glossy appearance that dark soy sauce provides.
How do I ensure the chicken is cleaned and trimmed properly?
Remove any giblets from the cavity and trim away excess fat or loose skin around the neck and tail areas before starting.
What is the best way to handle the whole chicken in hot oil?
Use long-handled tongs or a sturdy frying basket to carefully lower the chicken into the oil to avoid splashes.