📝 About This Recipe
This exquisite dish brings the vibrant street food flavors of Canton and Vietnam to your kitchen, featuring succulent quail marinated in a complex blend of aromatic spices. The high-heat deep fry creates a shatteringly crisp skin while preserving the delicate, gamey tenderness of the bird. Infused with the warmth of star anise, cloves, and cinnamon, this is an elegant yet rustic poultry dish that celebrates bold Asian aromatics.
🥗 Ingredients
The Poultry
- 4 pieces Whole Quail (cleaned, spatchcocked (backbone removed and flattened))
The Aromatics & Marinade
- 2 teaspoons Chinese Five Spice Powder (high quality for best aroma)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1 inch piece Ginger (grated into a paste)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Granulated Sugar (to balance the salt)
- 1 teaspoon Sesame Oil (toasted)
The Crispy Coating
- 1/2 cup Cornstarch (for a light, airy crunch)
- 1/4 cup Rice Flour (adds extra crispness)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for texture)
- 4 cups Peanut Oil (for deep frying; or any high-smoke point oil)
Finishing Salt & Garnish
- 1 teaspoon Sichuan Peppercorns (toasted and crushed)
- 1 teaspoon Kosher Salt (toasted with the peppercorns)
- 1/4 cup Fresh Cilantro (picked leaves)
- 1 Thai Bird's Eye Chili (thinly sliced for heat)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the quail by using kitchen shears to cut along either side of the backbone. Remove the backbone and press down firmly on the breastbone to flatten the bird (spatchcocking). Pat the birds thoroughly dry with paper towels.
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2
In a large bowl, whisk together the soy sauce, Shaoxing wine, grated ginger, minced garlic, five-spice powder, sugar, and sesame oil to create the marinade.
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3
Place the quail in the marinade, ensuring every nook and cranny is coated. Cover and refrigerate for at least 2 hours, or up to 6 hours for deeper flavor penetration.
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4
While the quail marinates, prepare the finishing salt. In a dry skillet over medium heat, toast the Sichuan peppercorns and salt for 2-3 minutes until fragrant. Grind them into a fine powder using a mortar and pestle or spice grinder.
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5
Remove the quail from the refrigerator 20 minutes before cooking to take the chill off. This ensures even cooking.
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6
In a shallow dish, whisk together the cornstarch, rice flour, and baking powder.
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7
In a heavy-bottomed pot or wok, heat the peanut oil to 350°F (175°C). Use a candy thermometer to monitor the temperature closely.
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8
Dredge each piece of quail in the flour mixture, shaking off any excess. The coating should be very thin and light.
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9
Carefully lower 2 quail into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy birds.
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10
Fry the quail for 5-7 minutes, turning occasionally, until they reach a deep golden brown and the internal temperature at the thickest part of the thigh reaches 165°F (74°C).
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11
Remove the quail with a slotted spoon or spider and drain on a wire rack set over a baking sheet. This keeps the underside from getting soggy.
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12
Immediately sprinkle the hot quail with a generous pinch of the Sichuan salt and pepper mixture while the oil is still glistening on the surface.
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13
Repeat the frying process with the remaining quail.
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14
Garnish with fresh cilantro leaves and sliced chilies. Serve immediately with lime wedges on the side for squeezing.
💡 Chef's Tips
Always pat the quail dry before marinating and dredging to ensure the skin gets maximum crispness. If you don't have rice flour, you can use all cornstarch, but the rice flour adds a distinct 'snap' to the crust. Maintain the oil temperature between 350°F and 365°F; if it drops too low, the quail will absorb too much oil. To make it even more authentic, use a brush to apply a thin layer of honey mixed with water to the skin before dredging for a darker, lacquered finish. Don't discard the leftover Sichuan salt; it's incredible on popcorn or roasted potatoes.
🍽️ Serving Suggestions
Serve alongside a refreshing cucumber and smashed garlic salad to cut through the richness. Pair with a cold, crisp Lager or a dry Riesling to complement the five-spice aromatics. Serve with a side of steamed jasmine rice and a dipping sauce of lime juice, salt, and cracked black pepper. Accompany with pickled daikon and carrots for a bright, acidic crunch. A side of stir-fried morning glory (water spinach) with garlic makes this a complete, balanced meal.