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Chinese Deep-Fried Chicken

by Dave DeWitt and Mary Jane Wilan

We watched this recipe being prepared in the kitchen at Johnny's Food Haven and then witnessed it being gobbled up by his lunchtime customers. The only changes we've made for home cooks are to cut up the chicken and to eliminate monosodium glutamate, which many U.S. cooks also avoid.

Yield: 4 to 5 servings

Ingredients:

• 1 chicken, cut into 8 pieces and wiped dry
• Chinese five-spices seasoning as needed
• salt and pepper as needed
• vegetable oil for deep-frying

Method:
Carefully pull the skin away from the chicken pieces, sprinkle with the five-spices powder and salt and pepper, and replace the skin. Rub the five-spices powder on the outside of the chicken pieces and then sprinkle with salt and pepper. Allow to marinate, covered, at room temperature for an hour.
Heat the oil in a deep-fryer. Add the chicken, a few pieces at time, and deep-fry until lightly browned, about 5 minutes.
Lift the chicken pieces out of the fryer with tongs and place on paper towels.
Reheat the oil and return the chicken pieces, a few at a time, and fry until golden brown, about 5 minutes more.
Drain on paper towels and serve warm with coleslaw.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

 

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