Sophie Bennett
Crispy chicken is a standard dish in Cantonese cuisine, which is native to southern China and Hong Kong. The dish is prepared by poaching the chicken in water with spices, drying it, coating it with a vinegar and sugar syrup, and finally deep-frying it. This process results in a chicken with an extremely crunchy skin and soft white meat. While the dish is commonly referred to as crispy chicken in English, its Chinese name is more accurately translated as chicken with oil rained over it. There are several variations of the dish, including Crispy Sesame Chicken, Crispy Lemon Chicken, and General Tso's Chicken.
| Characteristics | Values |
|---|---|
| Name | You Lin Ji (oil-drenched chicken), General Tso's chicken, Crispy Shredded Chicken, Crispy Sesame Chicken, Honey Chicken |
| Cuisine | Cantonese |
| Preparation | Poach chicken in water with spices, dry it, coat it with a syrup of vinegar and sugar, let it dry, and deep-fry it |
| Accompaniments | Two side dishes, pepper salt, and prawn crackers |
| Serving time | Traditionally at night |
| Occasions | Chinese weddings |
| Variations | Korean Yuringi (fried chicken in a hot and sour pepper sauce), Japanese Yurinchi (fried chicken) |
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What You'll Learn
Cantonese Crispy Chicken
There are variations to the dish, such as Crispy Cantonese Chicken Thighs, which is a paleo and keto-friendly option with crispy skin and juicy meat. This version uses bone-in and skin-on chicken thighs, avocado oil, shallots, bone broth, and Red Boat Fish Sauce. The chicken is cooked in a heavy-bottomed skillet in the oven at 450°F. Another variation includes Crispy Sesame Chicken, which is commonly found in Chinese takeout restaurants in the US. This dish is sweet, salty, crispy, sticky, and spicy, with a sticky Asian sauce made from honey and brown sugar.
The preparation method for the chicken in the Crispy Sesame Chicken variation differs from the traditional Cantonese Crispy Chicken. The chicken is dredged in cornflour, dipped in egg, and then dredged in seasoned flour before frying. This variation is likely to be an adaptation of the original Cantonese dish, with its own unique set of ingredients and cooking techniques.
The name "Cantonese Crispy Chicken" refers to a specific dish with a distinct set of ingredients and preparation methods. While there may be variations and adaptations in different regions, the traditional dish holds a prominent place in Cantonese cuisine and is recognized for its unique flavor and texture combination.
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General Tso's Chicken
There are a few stories about how Peng created the dish. One story, given by Peng himself, recalls that in 1952 he was invited by the Republic of China Navy to be in charge of a three-day state banquet during Admiral Arthur W. Radford's visit to Taiwan. Peng claimed that Tso's chicken was served on the third day of the banquet. However, U.S. diplomatic records show that Radford's visit took place from June 2-6, 1953.
Another story, proposed by Taiwanese food writer Zhu Zhenfan, suggests that Peng created the dish for Chiang Ching-kuo, the son of President Chiang Kai-shek. According to this account, Chiang paid a late visit to Peng's restaurant, and Peng improvised the dish when he ran out of ingredients.
The sauce for General Tso's chicken is made with rice vinegar, soy sauce, hoisin sauce, water, sugar, and corn starch to thicken it. The chicken is cut into 1-inch cubes, tossed with corn starch, and fried until golden brown. Garlic, ginger, and pepper flakes are then sauteed in the pan before the sauce is added and simmered. Finally, the chicken is tossed in the sauce to coat each piece evenly.
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Crispy Honey Chicken
To prepare the chicken, it is typically marinated with salt, pepper, soy sauce, and cornstarch. The cornstarch helps to tenderise the meat and creates a crispy crust when fried. The chicken is then coated in a tempura batter made with flour, baking powder, water, and egg whites. It is important to ensure that the oil is hot enough before frying the chicken to prevent it from becoming greasy.
There are several variations of the Crispy Honey Chicken dish. Some recipes include additional spices such as garlic, onion powder, and sesame oil in the marinade. Others suggest adding chilli flakes or Sriracha sauce to the honey sauce for a spicy kick. The dish can be served with a variety of sides, such as steamed white rice, brown rice, quinoa, noodles, or cauliflower rice. It also goes well with vegetables, such as steamed broccoli and sugar snap peas.
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Crispy Sesame Chicken
The chicken in this dish is fried to achieve an extremely crunchy skin while keeping the white meat soft. This is done by poaching the chicken in water with spices such as star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions. After poaching, the chicken is dried, coated with a vinegar and sugar syrup, and allowed to dry thoroughly before being deep-fried.
To make the crispy sesame chicken, you will need the following ingredients:
- Chicken
- Sesame oil (optional)
- Cornflour
- Plain flour
- Salt
- Pepper
- Garlic salt
- Paprika
- Egg
- Sesame seeds
- Heat sesame oil or another preferred oil in a wok or large frying pan until very hot.
- Prepare three shallow bowls for dredging the chicken. One bowl with cornflour, the second with egg, and the third with a mixture of plain flour, salt, pepper, garlic salt, and paprika.
- Dredge the chicken in cornflour, then dip it in the egg, ensuring the entire piece is covered in egg wash. Finally, dredge it in the seasoned flour.
- Carefully place the coated chicken in the hot oil and fry until golden brown and crispy.
- Remove the chicken from the oil and place it on a paper towel or cooling rack to absorb excess oil.
- Sprinkle the chicken with sesame seeds for added flavour and texture.
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Crispy Shredded Chicken
To prepare the chicken, cut it into thin strips and marinate it in soy sauce. Then, dredge the chicken in cornflour, dip it in egg, and dredge it again in seasoned flour. Heat oil in a wok or frying pan and carefully add the chicken in batches, cooking until golden and crispy. The cooked chicken is then tossed in a sauce made of soy, sweet chilli, garlic paste, and sesame oil, along with cooked peppers. The dish is served sprinkled with spring onions and paired with steamed rice, stir-fry noodles, or fried rice.
In addition to the classic version, there are several variations of crispy shredded chicken. One variation includes sesame chicken, which is commonly found in Chinese takeout restaurants in the US. This version features a sticky Asian sauce made with honey and brown sugar, resulting in a sweet and salty flavour profile. The dish is often served with steamed broccoli and sugar snap peas, adding a healthy element to the meal.
Another variation of crispy shredded chicken is You Lin Ji (oil-drenched chicken), which is the original Cantonese version. This dish differs from the crispy adaptations and typically features poached chicken with a brown sauce. The name "You Lin Ji" translates to "chicken with oil rained over it," indicating the cooking technique of pouring hot oil over the chicken to achieve a crispy skin. This dish showcases the regional adaptations of Chinese cuisine, as different areas have interpreted and modified the recipe to suit their local tastes.
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Frequently asked questions
You Lin Ji, or "oil-drenched chicken", is a Cantonese dish that fits this description.
This dish is called Honey Chicken. It is characterized by a crispy, puffy coating that stays crunchy for hours, even after being coated in honey sauce.
General Tso's chicken, or Zuǒ Zōngtáng jī in Chinese, is a sweet and spicy deep-fried chicken dish.
