Crispy Deep-Fried Chicken

Recipe by Amy Beh

Ingredients
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
Method
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.

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