📝 About This Recipe
This masterpiece of Modern Chinese Fine Dining represents the pinnacle of Cantonese poultry technique, where the skin is transformed into a glass-like lacquer while the meat remains extraordinarily succulent. Utilizing a traditional 'hot oil bathing' method rather than deep-frying, the dish achieves a delicate crunch that shatters upon impact. Paired with a bespoke hand-toasted five-spice salt, this dish offers a sophisticated balance of aromatic warmth and savory depth that defines contemporary elegance.
🥗 Ingredients
The Chicken
- 1.5 kg Whole organic free-range chicken (head and feet removed, cleaned and patted dry)
- 2 tablespoons Shaoxing rice wine (for internal seasoning)
- 30 grams Fresh ginger (smashed)
- 2 stalks Spring onions (bruised)
Blanching and Glazing
- 3 tablespoons Maltose (or honey) (warmed until liquid)
- 2 tablespoons Red rice vinegar (adds color and acidity)
- 1 tablespoon White rice vinegar
- 2 liters Boiling water (for initial skin tightening)
Artisanal Five-Spice Salt
- 3 tablespoons Maldon sea salt (crushed slightly)
- 1 teaspoon Sichuan peppercorns (toasted and ground)
- 1/2 teaspoon Five-spice powder (high quality)
- 1/4 teaspoon Granulated sugar (to balance the heat)
For the Hot Oil Bath
- 1.5 liters Peanut oil (high smoke point oil)
👨🍳 Instructions
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1
Prepare the chicken by removing any excess fat from the cavity. Rub the inside with Shaoxing wine and stuff with the smashed ginger and spring onions. Truss the chicken with kitchen twine to ensure even cooking.
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2
Place the chicken on a wire rack over a sink. Pour 2 liters of boiling water slowly over the entire skin; you will see the skin tighten and become translucent.
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3
Whisk together the maltose, red rice vinegar, and white rice vinegar in a small bowl. While the chicken is still warm, brush this glaze evenly over every inch of the skin.
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4
Hang the chicken in a cool, breezy place or place it in front of a fan in the refrigerator for at least 12-24 hours. The skin must feel like parchment paper before cooking.
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5
Preheat your oven to 160°C (320°F). Roast the chicken for 20 minutes to cook the meat through partially without browning the skin too deeply yet.
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6
While the chicken roasts, prepare the spice salt. Toast the Sichuan peppercorns in a dry pan until fragrant, then grind. Mix with sea salt, five-spice powder, and sugar. Toast the entire mixture briefly in the pan for 1 minute, then set aside.
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7
Remove the chicken from the oven and let it rest for 15 minutes. This ensures the juices redistribute so the meat stays moist during the high-heat oil stage.
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8
Heat the peanut oil in a large wok to 180°C (350°F). Place the chicken on a wide metal strainer or hold it securely with a sturdy hook/tongs over the wok.
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9
Using a large metal ladle, continuously pour the hot oil over the chicken skin. Start with the legs and wings, then move to the breast. The skin will begin to puff, blister slightly, and turn a deep mahogany gold.
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10
Continue this 'oil bathing' process for 5-8 minutes until the skin is incredibly crispy and the internal temperature reaches 74°C (165°F).
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11
Let the chicken rest upright for 10 minutes to drain excess oil and allow the skin to set into a crisp shell.
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12
Using a sharp cleaver, chop the chicken into bite-sized pieces (Chinese style) or carve traditionally. Serve immediately with the five-spice salt on the side for dipping.
💡 Chef's Tips
The secret to the 'glass skin' is the drying process; do not skip the 24-hour air-dry or the skin will be rubbery. If you don't have a hook to hang the chicken, use a vertical poultry roaster in the fridge. Avoid piercing the skin during the oil-bathing process, as escaping juices will cause the oil to splatter and soften the skin. Ensure the maltose is fully dissolved in the vinegar; if it's too thick, the skin will burn before it crisps.
🍽️ Serving Suggestions
Pair with a chilled, aromatic Riesling or a light Pinot Noir to cut through the richness. Serve alongside steamed baby bok choy with a light oyster sauce glaze. A side of fragrant jasmine rice cooked with a pandan leaf complements the five-spice aroma beautifully. Provide a small dish of pickled radish or cucumber to cleanse the palate between bites.