Crispy Chicken Recipe

Crispy Chicken Recipe

Ingredients

Serving Size : 6

• 3 tablespoons pepper salt – see below
• 1 tablespoon dry sherry
• 4 scallions
• 3 pounds whole chicken – – cleaned
• 8 cups boiling water
• 2 tablespoons soy sauce
• 2 tablespoons all purpose flour
• 1 tablespoon cornstarch
• 8 cups oil – for deep frying

pepper salt:

• 2 tablespoons Szechuan peppercorns
• 2 tablespoons salt

Method

1. Put Pepper salt and sherry in a large bowl; pound scallions with the broad side of a cleaver, then chop into 1 inch lengths; add to pepper salt mixture.
2. Rinse chicken in cold water; pat dry with paper towels; rub inside and outside with peppercorn mixture; refrigerate chicken for 8 hours.
3. Pour 4 cups boiling water into a wok or large pot; place chicken in a baking dish in steamer or on steamer rack over boiling water; cover wok and steam the chicken over medium heat about 2 hours until meat is very tender, adding more boiling water as needed.
4. Remove wok from heat; let cool slightly before removing chicken; pat chicken dry and let cool; brush soy sauce all over chicken.
5. Combine flour and cornstarch; dust chicken with mixture; heat oil in a wok over high heat to 350F; carefully lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside.
6. Reheat oil to 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until chicken is browned and crisp; remove and let cool a few minutes.
7. Use a heavy, sharp cleaver to chop cooked chicken into small serving pieces.
8. 4 servings.
9. Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry for 5 minutes; remove saucepan from heat and let cool; grind peppercorns into a fine powder with a mortar and pestle; add salt, mix well.
10. Store in a tightly covered container.
11. Makes about cup.

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