 | |
| 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 | ||||||||||||||||||||||
| |||||||||||||||||||||||
Crispy fried chicken (simplified Chinese:炸子鸡;traditional Chinese:炸子雞) is a standard dish in theCantonese cuisine of southernChina andHong Kong.[1] The chicken is fried in such a way that the skin is extremely crunchy, but thewhite meat is relatively soft.[2] This is done by firstpoaching the chicken in water with spices (e.g.,star anise,cinnamon,nutmeg,Sichuan pepper,ginger,fennel, andscallions), drying it, coating it with a syrup ofvinegar 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) andprawn crackers (蝦片).[4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.[5] It is made ofsalt andSichuan 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]
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