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Crispy-skinned chilli chicken
Crispy-skinned chilli chicken
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Impress your family with a succulent whole chicken dish symbolizing unity and abundance in Chinese culture.
Ingredients:
  • 1.7kg whole chicken
  • 80ml (1/3 cup) soy sauce
  • 60ml (1/4 cup) dry sherry
  • 20.00 ml finely chopped fresh ginger
  • 4.60 gm peanut oil
  • 2 garlic cloves, finely chopped
  • 1 long fresh red chilli, seeded, thinly sliced
  • 125ml (1/2 cup) chicken style liquid stock
  • 20.00 ml apple cider vinegar
  • 21.00 gm soy sauce, extra
  • 20.00 gm caster sugar, extra
  • Peanut oil, to deep-fry
  • Thinly sliced shallots, to serve
Instructions:
  • Give the chicken a quick rinse inside and out with cold water, then gently pat it dry. Lay the chicken breast-side down on a cutting board. Use sharp kitchen scissors to cut alongside the backbone and discard it. Cut the breast in half along the breastbone, separate the legs from the thighs, and remove the drumsticks and wings. Cut each breast in half diagonally. In a large glass or ceramic bowl, mix soy sauce, sherry, ginger, and sugar. Add the chicken and coat it well. Cover with plastic wrap and let it marinate in the fridge for 4 hours or overnight.
  • Set up a large bamboo steamer over a pan of gently simmering water. Remove the chicken from the marinade and place it in the steamer. Steam for 40 minutes, or until fully cooked. Move the chicken to a plate and refrigerate it uncovered until needed.
  • In a saucepan over medium heat, heat oil. Sauté garlic and chili, stirring, for 1 minute until fragrant. Add stock, vinegar, extra soy sauce, and extra sugar. Bring to a boil, then simmer for 5 minutes. Allow to cool before using.
  • Prepare a baking tray lined with paper towel. Pour oil into a heavy-based saucepan until it reaches a depth of 10cm. Heat over medium-high heat until it reaches 180°C. Cook one-third of the chicken until golden, about 3 minutes. Transfer to the prepared tray. Repeat the process with the remaining chicken in two more batches. Arrange the cooked chicken on a platter, then drizzle with chilli mixture and top with shallot.

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