Crispy Five-Spice Garlic Chicken with Spicy Dipping Salt
Experience the ultimate indulgence with our Crispy Five-Spice Garlic Chicken, inspired by the renowned Chef Vongerichten, known for serving succulent Hong Kong-style chicken. This delightful dish features a whole chicken, marinated with a mouthwatering blend of aromatic five-spice powder and a savory bouillon cube, ensuring every bite is bursting with flavor. After a careful process of brining in a tangy vinegar and brown sugar syrup, the chicken is fried to golden perfection in a wok—ensuring crispiness without any greasy residue. Topped with fragrant toasted garlic and accompanied by a unique spicy dipping salt made from Szechwan peppercorns, this dish is perfect for gatherings or a special family dinner. Pair it with a fruity Grenache-dominant red wine from France's southern Rhône Valley to elevate your dining experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Kosher Salt
2 tablespoons (For spice rub and dipping salt)
Five-Spice Powder
1 teaspoon (For spice rub)
Chicken Bouillon Cube
1 (12 grams) (Crumbled for spice rub)
Whole Chicken
1 (3 1/2 lb) (Cleaned and prepared for frying)
Distilled White Vinegar
2 cups (For syrup)
Water
1 cup (For syrup)
Light Brown Sugar
1 cup (For syrup)
Baking Powder
1 teaspoon (For syrup)
Szechwan Peppercorn
1 tablespoon (Toasting and grinding for dipping salt)
Vegetable Oil
3 1/4 cups (For frying)
Garlic Cloves
8 large (Finely chopped for topping)
Instructions
1
Begin by preparing the spice rub. Set a fine sieve over a small bowl. Add 2 tablespoons of kosher salt, one teaspoon of five-spice powder, and the crumbled bouillon cube. Rub the mixture through the sieve to blend the spices. Place the whole chicken on a platter and uniformly rub the spice mixture inside and out. Cover the chicken and refrigerate for 4 hours to allow the flavors to penetrate.
2
While the chicken is marinating, make the syrup. In a medium saucepan, combine the distilled white vinegar, water, light brown sugar, and baking powder. Cook over moderate heat, stirring occasionally, until the sugar has completely dissolved. Pour the syrup into a large bowl and let it cool to room temperature.
3
Once the syrup has cooled, stand the chicken upright in the bowl and ladle the syrup over it multiple times to ensure even coating. Afterward, place the chicken on a rack over a plate to allow excess syrup to drain. Cover and refrigerate the chicken overnight. When you're ready to cook, bring the chicken to room temperature.
4
Dry the chicken thoroughly with paper towels, both inside and out, to ensure a crispy finish. In a large wok, heat 3 cups of vegetable oil to 375°F over moderately high heat. Carefully lower the chicken into the hot oil breast side up. Fry for about 20 minutes or until the bottom is deeply browned. Use a large fork to carefully flip the chicken so that it cooks breast side down. Fry for an additional 20 minutes until the chicken is cooked through and beautifully golden.
5
While the chicken cooks, toast the Szechwan peppercorns in a small skillet over moderate heat for about 3 minutes until fragrant. Carefully transfer them to a spice grinder, let them cool, then add 3 tablespoons of kosher salt. Grind to a fine powder and set aside as your spiced dipping salt.
6
In a separate small skillet, heat the remaining 1/4 cup of oil over low heat. Add the finely chopped garlic and cook gently until golden, stirring to prevent burning, for about 4 minutes. Transfer the golden garlic and its oil to a small bowl.
7
Once the chicken is done cooking, remove it from the oil and let it rest on a carving board, breast side up, for about 10 minutes. After resting, carve the chicken into serving pieces and arrange them on a platter. Drizzle the garlic and oil mixture generously over the top of the chicken. Serve with the homemade spiced salt on the side for a perfect finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Five-Spice Garlic Chicken?
It is a succulent Hong Kong-style whole chicken dish marinated in aromatic spices, brined in a tangy syrup, and fried until golden and crispy.
Who is the inspiration for this chicken recipe?
The dish is inspired by the renowned Chef Vongerichten, who is known for serving this style of chicken.
What spices are used in the initial rub?
The initial rub consists of kosher salt, five-spice powder, and a crumbled chicken bouillon cube.
How long should the chicken marinate with the spice rub?
The chicken should be covered and refrigerated for 4 hours after the spice rub is applied.
What ingredients make up the coating syrup?
The syrup is made from distilled white vinegar, water, light brown sugar, and baking powder.
What is the purpose of the baking powder in the syrup?
Baking powder is included in the syrup to help achieve an extra crispy skin when the chicken is fried.
How is the syrup applied to the chicken?
The chicken is stood upright in a bowl, and the cooled syrup is ladled over it multiple times for even coating.
How long does the chicken need to rest after the syrup application?
The chicken should be placed on a rack and refrigerated overnight after being coated with the syrup.
Why must the chicken be dried thoroughly before frying?
Drying the chicken with paper towels inside and out is essential for ensuring a crispy, golden finish.
What type of oil and what temperature are required for frying?
Use 3 cups of vegetable oil heated to 375 degrees Fahrenheit.
What cooking vessel is recommended for frying the chicken?
A large wok is recommended for frying the chicken to ensure even heat and space.
How long should the chicken be fried?
The chicken is fried for a total of 40 minutes: 20 minutes breast side up and 20 minutes breast side down.
How do you prepare the spicy dipping salt?
Toast Szechwan peppercorns, grind them into a fine powder, and mix them with 3 tablespoons of kosher salt.
How do you toast the Szechwan peppercorns?
Heat them in a small skillet over moderate heat for about 3 minutes until they become fragrant.
How is the garlic topping prepared?
Finely chop 8 large garlic cloves and cook them gently in 1/4 cup of oil until golden.
How do you prevent the garlic from burning?
Cook the garlic over low heat and stir it constantly during the 4-minute cooking process.
How long should the chicken rest after frying?
The chicken should rest on a carving board for 10 minutes before being cut into serving pieces.
How is the dish served?
Carve the chicken, arrange it on a platter, drizzle with garlic oil, and serve with the homemade spiced salt on the side.
What wine is suggested for pairing with this chicken?
A fruity Grenache-dominant red wine from the southern Rhone Valley of France is recommended.
Is the chicken greasy after being fried in a wok?
No, the specific wok-frying technique ensures the chicken is crispy without any greasy residue.
What size chicken is used in this recipe?
The recipe calls for one whole chicken weighing approximately 3.5 pounds.
What is the flavor profile of the dipping salt?
The dipping salt is unique and spicy, featuring the numbing and aromatic qualities of Szechwan peppercorns.
Can the spice rub be applied directly to the chicken?
Yes, it should be uniformly rubbed inside and out after being blended through a fine sieve.
How many garlic cloves are used in the topping?
The recipe uses 8 large garlic cloves for the fragrant topping.
What type of vinegar is best for the syrup?
The recipe specifies distilled white vinegar for the syrup base.
What does the bouillon cube add to the recipe?
The crumbled bouillon cube adds a concentrated savory flavor to the chicken's meat.
Is this dish suitable for a family dinner?
Yes, its impressive presentation and rich flavors make it perfect for gatherings or special family dinners.
What are the primary tags associated with this recipe?
The tags include chicken, fried chicken, Asian cuisine, garlic, five-spice, and Szechwan.
Does the recipe require a spice grinder?
Yes, a spice grinder is needed to pulverize the toasted Szechwan peppercorns and salt into a fine powder.
What is the texture of the chicken meat?
The meat is designed to be succulent and tender, contrasted by the extremely crispy skin.