Crispy fried chicken
In today's article we are going to delve into the fascinating world of Crispy fried chicken. This topic has been the subject of interest and debate throughout history, generating great curiosity and attracting the attention of experts and amateurs alike. Since its inception, Crispy fried chicken has raised countless questions and theories that have contributed to enriching our knowledge on this topic. In this article, we will explore its origins, its impacts on society, and the latest research and discoveries that have marked a milestone in the understanding of Crispy fried chicken. So get ready to embark on an exciting journey to discover everything you need to know about Crispy fried chicken.
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| Course | Main dishes |
|---|---|
| Place of origin | China |
| Region or state | Hong Kong, Guangdong |
| Main ingredients | Chicken |
| Crispy fried chicken | |||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 炸子雞 | ||||||||||||||||||||||
| Simplified Chinese | 炸子鸡 | ||||||||||||||||||||||
| Hanyu Pinyin | zhàzǐjī | ||||||||||||||||||||||
| Jyutping | zaa3zi2gai1 | ||||||||||||||||||||||
| Literal meaning | fried chicken | ||||||||||||||||||||||
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Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) 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 it with a syrup of vinegar and sugar, letting it dry thoroughly (which helps make the skin crispy), and deep-frying it. [3]
The dish is 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 this dish is eaten at night. It is also one of the traditional chicken dishes served at Chinese weddings and other Asian weddings.[2][6]
See also
- Chicken fingers
- Chicken fries
- Chicken nugget
- Fried chicken
- Korean fried chicken
- List of chicken dishes
- White cut chicken
References
- ^ 39World. "39World.com Archived 2009-07-17 at the Wayback Machine." 炸子鸡. Retrieved on 2008-11-19.
- ^ a b Guangzhou Cuisine Archived 2009-01-08 at the Wayback Machine. Retrieved 2009-10-20.
- ^ a b Fessler, Stella Lau (1982). Chinese Poultry Cooking. New American Library. p. 50. ISBN 0-452-25365-9.
- ^ The Same Restaurant Twice Archived 2011-06-06 at the Wayback Machine. Retrieved 2009-10-20.
- ^ Pictorial Recipe: Cantonese Fried Chicken (炸子雞) Archived 2011-07-10 at the Wayback Machine. Retrieved 2009-10-20.
- ^ Macau Wedding Packages - Chinese Wedding Dinner Menus Archived 2009-04-13 at the Wayback Machine. Retrieved 2009-10-20.
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