Hongster's Crispy Fried Chicken (Chui Pei Gai)

Traditionally served during feasts and in fine Chinese restaurants, a favourite of many of my friends. I have modified this recipe so that one can make it at home in smaller quantities. Enjoy

What do you do if you want good ol'crispy fried chicken but cannot justify frying a whole chicken? Or perhaps you don't have enough oil or a big enough pot/wok to deep-fry the whole chicken. Perhaps you're not too keen on certain parts of the chicken - some find the breast too tough and dry. This is one of the recipes I was going to give readers of Food and Home magazine last year when the team from 702's afternoon show was to be featured. It's also a nice recipe if you enjoy the crispy bits of crispy fried chicken - as more parts are exposed to the hot oil. You also have better control over which portions need more frying (wings require less time and thighs a bit more).

Ingredients:

(1) Chicken portions of your choice - thighs and drumsticks work best, but some may opt for wings, breasts, backsides and heads) You can either separate the thigh from the drumstick, or keep whole for chopping later.

(2) Simmering sauce:

• 3 litres water
• 2 cinnamon sticks (I sometimes cheat and use a 1/2 teaspoon or less of ground cinnamon)
• 200 ml dark soy sauce
• 3 Tablespoons light soy sauce
• 100 ml rice wine, (or brandy/ sherry)
• 3 whole star anise
• A piece of dried / fresh citrus peel (optional)
• 3 -5 slices of fresh ginger
• 2 spring onions
• 50g sugar (brown, white, rock - choice is yours)

(3) Glaze:

• 3 tablespoons honey / syrup
• 1 cup water
• 2 tablespoon dark soy sauce
• 2 tablespoons dark Chinese / rice/cider vinegar (optional)

Method

• Wash the chicken portions and remove loose feathers. If possible, allow it to reach room temperature.
• Chop off the parson's nose if you prefer.
• Combine the ingredients for the simmering sauce in a pot, add the chicken and bring to the boil.
• Turn the heat down to simmer and simmer for 20-25 minutes - depending on the size of the chicken portions - until it is cooked through.
• Remove and allow to cool on a rack and dry (with paper towel if necessary)

Note: you can do the above in batches - therefore saving on ingredients like soy sauce.

• Combine the ingredients for the glaze - use less water if you prefer.
• Brush onto the chicken portions and cover evenly.
• Allow the pieces to dry thoroughly in a draughty area.

Hint: if you have a fan assisted oven, you can use this to speed up the process - just make sure the oven isn't ON!

• Heat up enough oil for deep frying until it is medium hot to hot. Do not skimp out and use too little oil or fry too much at one time - the oil will cool down too quickly and the skin will not become crispy.
• Fry the chicken in batches until the skin darkens and is crispy.
• Remove and drain on kitchen towelling.
• Allow to cool. Chop into smaller portions and serve with lemon and salt/pepper mixture.

Salt/pepper mixture:

• Heat 2 tablespoons of table salt in a wok or pan until hot - keep swirling the salt to make sure it is evenly heated.
• Turn off the heat and add 1/4 teaspoon pepper. DO NOT MAKE THE MISTAKE OF ADDING PEPPER ANY EARLIER OR YOU WILL BE SNEEZING YOUR EYES OUT!

HEALTHIER OPTION:

Instead of frying the chicken - roast it instead. As the chicken is already cooked during the simmering process, you can roast it in a very hot oven for a relatively short period of time. Dry the chicken as called for in the recipe, then either leave it as is, or brush with a thin layer of oil. Pre-heat the oven to about 240 C and roast for 10-15 minutes, or until the skin is crisp and golden brown.}

For an added variation, add a bit of Chinese 5-Spice Powder to the simmering sauce.

HOME

BACK