Crispy fried chicken

Crispy fried chicken
Course Main dishes
Place of origin China
Region or state Hong Kong, Guangdong
Main ingredients Chicken
Cookbook: Crispy fried chicken  Media: Crispy fried chicken
Crispy fried chicken
Traditional Chinese 炸子雞
Simplified Chinese 炸子鸡
Hanyu Pinyin zhà zǐ jī
Cantonese Jyutping zaa3 zi2 gai1
Literal meaning fried chicken

Crispy fried chicken 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 with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying.[3]

The dish 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, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.[2][6]

See also


  1. 39World. "" 炸子鸡. Retrieved on 2008-11-19.
  2. 1 2 Guangzhou Cuisine. Retrieved 2009-10-20.
  3. 1 2 Fessler, Stella Lau (1982). Chinese Poultry Cooking. New American Library. p. 50. ISBN 0-452-25365-9.
  4. The Same Restaurant Twice. Retrieved 2009-10-20.
  5. Pictorial Recipe: Cantonese Fried Chicken (炸子雞). Retrieved 2009-10-20.
  6. Macau Wedding Packages - Chinese Wedding Dinner Menus. Retrieved 2009-10-20.
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