Serves: 5
Chicken can be deep-fried whole, disjointed, or boned and cubed. It may be marinated beforehand in a mixture of sherry, soy sauce and other seasonings or rubbed with such a mixture, inside and out, and hung up to dry for several hours. The chicken may then be deep-fried plain or coated with batter first.
The best birds for deep-frying are 2- to 3-pound spring chickens. (Older birds can be used if they are simmered first, then cooled and disjointed.) Some cooks pour boiling water over the young birds to clear the oil out of the skin before deep-frying.
Deep-fried chicken may be eaten plain, with various dips (search for "Category: Deep-Fried Chicken Dips"), or other accompaniments such as shrimp chips or scallions. When cubed and deep-fried, the chicken may be combined with vegetables in stir-fried dishes. It is then added at the very end, only to heat through.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This *Deep-Fried Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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