📝 About This Recipe
A crown jewel of Cantonese banquet dining, this dish is celebrated for its glass-like, shatteringly crisp skin and succulent, aromatic meat. Unlike Western fried chicken, this traditional method involves a meticulous process of air-drying and hot-oil bathing to achieve a deep mahogany sheen without a heavy batter. Every bite delivers a harmonious blend of five-spice fragrance and the pure, savory essence of premium poultry.
🥗 Ingredients
The Poultry
- 1 piece Whole Chicken (approx. 3-3.5 lbs, organic or free-range preferred)
Aromatic Dry Rub
- 2 tablespoons Kosher Salt
- 1 tablespoon Five-Spice Powder (high quality for best aroma)
- 1 teaspoon Sand Ginger Powder (also known as Sha Jiang powder)
- 1 teaspoon White Pepper (finely ground)
The Crispy Skin Glaze
- 2 tablespoons Maltose (can substitute with honey if unavailable)
- 1 tablespoon Red Rice Vinegar (provides the signature red hue)
- 2 tablespoons White Rice Vinegar
- 1 tablespoon Shaoxing Wine
- 1/2 cup Hot Water (to dissolve the maltose)
Frying & Serving
- 2 liters Peanut Oil (for deep frying; high smoke point)
- 1 bag Shrimp Crackers (uncooked, to be fried as a traditional garnish)
- 1 small bowl Spiced Salt (toasted salt and Sichuan pepper for dipping)
👨🍳 Instructions
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1
Thoroughly clean the chicken, removing any excess fat from the cavity. Pat the skin extremely dry with paper towels.
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2
Combine the dry rub ingredients (salt, five-spice, sand ginger, and white pepper). Rub this mixture generously inside the cavity of the chicken, but avoid getting it on the skin to prevent discoloration.
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3
Blanch the chicken: Hold the chicken by the neck over a sink and pour a kettle of boiling water over the entire skin. The skin will tighten and turn slightly translucent.
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4
Prepare the glaze by whisking maltose, vinegars, Shaoxing wine, and hot water until smooth and fully dissolved.
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5
Brush the glaze evenly over every inch of the chicken skin. For the best results, apply two coats, letting the first dry for 5 minutes before applying the second.
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6
Hang the chicken in a cool, breezy place or place it on a wire rack in the refrigerator, uncovered, for 12-24 hours. The skin must feel like parchment paper before cooking.
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7
Preheat your oven to 325°F (160°C). Roast the chicken for 20 minutes to partially cook the meat while keeping it juicy.
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8
In a large wok, heat the peanut oil to 350°F (175°C). Quickly fry the shrimp crackers until puffed, drain, and set aside for garnish.
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9
The 'Bathing' Method: Place the chicken on a wire skimmer over the hot oil. Use a large ladle to continuously pour hot oil over the chicken skin. Do not submerge the chicken completely.
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10
Continue the oil-pouring process for 10-15 minutes, rotating the chicken, until the skin reaches a deep, uniform golden-brown and sounds hollow when tapped.
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11
Check the internal temperature at the thickest part of the thigh; it should reach 165°F (74°C).
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12
Let the chicken rest for 15 minutes. This is crucial for the juices to redistribute and the skin to fully crisp up.
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13
Using a heavy cleaver, chop the chicken into bite-sized pieces (bone-in) in the traditional Cantonese style and arrange on a platter over the fried shrimp crackers.
💡 Chef's Tips
The secret to the 'glass skin' is the drying time; never skip the 12-hour air-dry or the skin will be rubbery. If maltose is too stiff to work with, microwave it for 10 seconds to soften its consistency. Ensure the chicken is at room temperature for 1 hour before roasting to ensure even cooking. Use a thermometer to monitor oil temperature; if it's too hot, the skin will burn before the fat renders. For the dipping salt, toast Sichuan peppercorns and salt in a dry pan until fragrant, then grind into a fine powder.
🍽️ Serving Suggestions
Serve alongside a small dish of spiced salt and a wedge of lemon for brightness. Pair with steaming jasmine rice and stir-fried baby bok choy with garlic. A chilled glass of Riesling or a pot of Pu-erh tea cuts through the richness beautifully. Always serve immediately while the skin is at its peak 'shatter' stage. Traditional garnishes include fried shrimp crackers and sprigs of fresh cilantro.