李鸿章大杂烩-炸鸡
Anhui Li Hongzhang Fried Chicken
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 500 g | chicken legs鸡腿 | bone-in, cut into serving pieces | — |
| 30 ml | Shaoxing wine绍兴酒 | — | — |
| 30 ml | soy sauce酱油 | — | — |
| 60 g | cornstarch玉米淀粉 | — | — |
| 15 g | ginger姜 | smashed | — |
| 4.0 stalks | scallions葱 | — | — |
| 500 ml | vegetable oil食用油 | for frying | — |
Instructions
Marinate overnight
Marinate chicken pieces with Shaoxing wine, soy sauce, smashed ginger, and scallions. Cover and refrigerate at least 4 hours (overnight is best).
Steam then dry
Steam the marinated chicken 10 min until just cooked through. Pat thoroughly dry with paper towels — this is essential for crispy skin.
Twice-fry to perfection(10 min)
Heat oil to 325°F. Dust chicken with cornstarch, shake off excess. Fry 4 min, remove. Increase oil to 375°F. Fry again 2-3 min until deep golden and shatteringly crisp. Drain on paper towels.
Pro Tips for Western Kitchens
Steaming before frying is the Anhui trick. It guarantees the chicken is fully cooked without burning the outside during the long fry.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
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Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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