Recipe Ingredient
- 1 kampung chicken, approximately 1.2kg
- Oil for deep-frying
- Seasoning (combine):
- 3 tbsp light soy sauce
- 2 tbsp juice of spring onion and ginger
- 2 tbsp Shao Hsing Hua Tiao wine
- 2 tsp sugar
- 1/2 tsp Chinese five spice powder
- 1/2 tsp salt
Instructions
- Clean chicken well. Pat dry with paper towel both inside and outside. Rub seasoning all over chicken, including interior. Marinate chicken for more than two hours.
- Steam chicken for 10 to 15 minutes. Remove and set aside to cool completely.
- Heat oil in a wok and deep-fry chicken until golden brown over a very low fire. Remove and drain. Leave aside for five to 10 minutes.
- Reheat oil and deep-fry chicken until the skin turns dark golden brown and crispy. Remove and drain. Cut chicken into serving-size pieces and serve with prawn crackers.
