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Cantonese Fried Chicken

Flavors.of.Asia's picture
<p><a href="http://www.flickr.com/photos/thedlc/6007206958/">Image Credit</a></p>
Ingredients
  Fryer chicken 3 Pound, disjointed (1 whole)
  Cognac 2 Tablespoon
  Soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Cornstarch 1⁄2 Cup (8 tbs), sifted
  Fat 1 Cup (16 tbs) (for deep frying)
Directions

GETTING READY
1) Completely disjoint the chicken and cut the breast into 4 pieces.
2) Wash and dry the chicken.
3) In a bowl, mi together the cognac, soy sauce, sugar and garlic.
4) Rub the chicken with the soy sauce mixture and let it rest for 15 minutes.

MAKING
5) Roll the chicken in cornstarch and reserve the marinade.
6) In a wok heat the fat to 360°F and fry the chicken in it until golden brown.
7) Drain the chicken on paper napkins.

FINALIZING
8) In a skillet bring the marinade to a boil
9) Place the chicken in the skillet.
10) Cover and simmer for 15 minutes or until tender.

SERVING
11) Serve hot with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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