📝 About This Recipe
This exquisite dish elevates the tender, succulent meat of young pigeon to new heights through a meticulous double-frying process that ensures a shatteringly crisp skin while maintaining a rosy, juicy interior. Drawing inspiration from Cantonese 'Crispy Fried Chicken' techniques, the squab is infused with a pungent garlic marinade and finished with a shower of golden fried garlic chips. It is a sophisticated, deeply savory delicacy that perfectly balances the rich, gamey notes of the poultry with the sweet, nutty aroma of roasted garlic.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Squabs (about 1 lb each, cleaned and patted dry)
- 12 cloves Garlic (divided: 6 smashed for marinade, 6 thinly sliced for garnish)
- 4 cups Peanut Oil (for deep frying)
The Marinade
- 2 tablespoons Shaoxing Rice Wine (or dry sherry)
- 1 tablespoon Light Soy Sauce
- 1 inch Ginger (peeled and sliced)
- 1/2 teaspoon Five-Spice Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Granulated Sugar
The Coating and Aromatics
- 1/2 cup Cornstarch (for dusting)
- 1/4 cup Fresh Cilantro (stems removed)
- 1-2 pieces Thai Bird's Eye Chili (thinly sliced for extra heat)
- 1 teaspoon Szechuan Pepper Salt (for serving)
👨🍳 Instructions
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1
Thoroughly dry the squabs inside and out with paper towels. Using a heavy kitchen knife or poultry shears, split each squab in half lengthwise through the breastbone and backbone.
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2
In a large bowl, whisk together the Shaoxing wine, light soy sauce, five-spice powder, salt, sugar, ginger slices, and 6 smashed garlic cloves.
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3
Add the squab halves to the marinade, massaging the liquid into the skin and meat. Cover and refrigerate for at least 4 hours, or ideally overnight, flipping once.
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4
Remove the squab from the refrigerator 30 minutes before cooking. Wipe off excess marinade and any bits of ginger or garlic to prevent burning.
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5
Heat the peanut oil in a wok or heavy-bottomed Dutch oven to 325°F (160°C). Use a candy thermometer to monitor the heat accurately.
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6
While the oil heats, lightly dust each squab half with cornstarch, shaking off any excess. The coating should be very thin, almost invisible.
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7
Carefully lower the squab halves into the oil. Fry for 5-6 minutes, turning occasionally, until the meat is cooked through but the skin is only lightly golden. Remove and drain on a wire rack.
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8
Increase the oil temperature to 375°F (190°C). This high-heat second fry is what creates the signature crispness.
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9
While the oil is heating up, quickly fry the sliced garlic chips in a small strainer submerged in the oil for 30-45 seconds until pale golden. Remove immediately as they continue to darken.
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10
Return the squabs to the 375°F oil for a final 1-2 minutes. The skin should turn a deep, mahogany brown and become very crisp.
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11
Remove the squabs and drain on fresh paper towels. Let them rest for 3-5 minutes to allow the juices to redistribute.
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12
Chop each squab half into 3 or 4 bite-sized pieces using a sharp cleaver, or leave them as halves for a more rustic presentation.
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13
Toss the fried garlic chips, sliced chilies, and fresh cilantro over the hot squab. Serve immediately with a side of Szechuan pepper salt for dipping.
💡 Chef's Tips
Always pat the squab skin completely dry before frying; moisture is the enemy of crispiness. Don't overcook the squab; it is best served medium to medium-well, where the meat remains tender and dark. If you don't have Szechuan pepper salt, toast equal parts salt and ground Szechuan peppercorns in a dry pan until fragrant. Watch the garlic chips closely during frying; they turn from perfect to bitter and burnt in a matter of seconds. Use a high-smoke point oil like peanut or grapeseed oil for the best flavor and safety during deep frying.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a light-bodied Pinot Noir to complement the rich poultry. Serve alongside steamed bok choy with oyster sauce to balance the fried elements. A bowl of fragrant jasmine rice or garlic fried rice makes this a complete meal. Offer a small dish of lemon juice mixed with salt and pepper as an alternative bright dipping sauce. End the meal with a light ginger-infused fruit salad to cleanse the palate.