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Crispy-skin chicken
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Sticky Asian chicken glazed with sweet maltose and savory spices.
Ingredients:
  • 1 x 150g pkt Chinese assorted spices
  • 4L (16 cups) cold water
  • 28.80 gm salt
  • 2 (about 1.5kg each) whole chickens
  • 2L (8 cups) white vinegar
  • 500ml (2 cups) maltose
  • 1.5L (6 cups) peanut oil or vegetable oil, to deep-fry
Instructions:
  • Create a spice bundle by wrapping spices in a small piece of muslin and tying it with unwaxed white kitchen string. In a large stock pot, combine the spice bundle, water, salt, and chickens. Bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes. Remove from heat and allow to cool for 30 minutes (chickens will finish cooking in the hot liquid). Drain the chickens in a colander for 10 minutes before serving.
  • In a large saucepan over medium heat, gently simmer the white vinegar. Avoid boiling. Stir in the maltose and cook for 3-5 minutes until completely dissolved and well mixed.
  • Coat chickens in maltose mixture, then place them on a wire rack over a baking tray. Allow the maltose coating to harden and become sticky for about 1 hour.
  • Heat oil in a large wok until it reaches 190C over high heat (test by dropping a cube of bread into the oil - it should turn golden brown in 10 seconds). Cook each chicken for about 5 minutes, flipping halfway, until the skin is golden brown and crispy. Place the cooked chicken on a paper towel-lined plate. Once all the chicken is cooked, cut into pieces using kitchen scissors and serve.

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