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Crispy Garlic Chicken With Dipping Salt

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Nutritional information

2331
Calories
1923 g
Calories From Fat
213.8 g
Total Fat
33.4 g
Saturated Fat
181.1 mg
Cholesterol
281 mg
Sodium
57.4 g
Carbs
0.5 g
Dietary Fiber
53.6 g
Sugars
45.6 g
Protein
818g
Serving Size

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Crispy Garlic Chicken With Dipping Salt

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The BEST chicken ever. EVER. This recipe is at the top of my family's favourites now! I found this recipe over the summer, and I've made it about 5 times now, exactly as written. Try it, you will LOVE this chicken!

  • 30mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 30mins   |  Serves: 4

Crispy Garlic Chicken With Dipping Salt, Chef Vongerichten sells 60 orders a day of this supermoist Hong Kong-style chicken One of the reasons it’s so good is that the chicken is fried whole in a wok, yet it doesn’t taste remotely oily The other reason is that the chicken is rubbed with aromatic five-spice powder and salt four hours before being basted with a vinegar and brown sugar syrup, then marinated overnight; plan accordingly MAKE AHEAD: The spiced salt can be made up to 2 weeks ahead Wine: A fruity, peppery red from France’s southern Rhône Valley will complement the chicken and spicy seasoning here Consider a Grenache-dominated Gigondas, such as the 1999 Domaine du Gour de Chaulé or the 2000 Domaine Les Paillères ”, The BEST chicken ever EVER This recipe is at the top of my family’s favourites now! I found this recipe over the summer, and I’ve made it about 5 times now, exactly as written Try it, you will LOVE this chicken!

 

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Steps

1
Done

Set a fine sieve over a small bowl. Add 2 tablespoons of kosher salt, the five-spice powder and bouillon cube and rub them through the sieve. Set the chicken on a platter. Rub the spice blend all over the chicken inside and out and refrigerate it for 4 hours.

2
Done

In a medium saucepan, combine the vinegar with the water, brown sugar and baking powder and cook over moderately high heat, stirring occasionally, until the sugar has dissolved. Transfer the syrup to a large bowl and let cool to room temperature. Stand the chicken in the syrup and ladle the syrup over it several times. Transfer the chicken to a rack set over a plate and refrigerate overnight. Bring to room temperature before cooking.

3
Done

Pat the chicken dry inside and out with paper towels. In a large wok, heat 3 cups of the oil to 375° over moderately high heat. Carefully lower the chicken into the hot oil, breast side up, and cook until deeply browned on the bottom, about 20 minutes. Insert a large fork into the cavity and carefully transfer the chicken to a plate. Turn the chicken over and lower it into the hot oil, breast side down. Fry the chicken until deeply browned and cooked through, about 20 minutes longer.

4
Done

Meanwhile, in a small skillet, toast the Szechwan peppercorns over moderate heat until fragrant, about 3 minutes. Transfer to a spice grinder and let cool. Add 3 tablespoons of kosher salt and grind to a fine powder.

5
Done

Heat the remaining 1/4 cup of oil in a small skillet. Add the garlic and cook over low heat until golden, about 4 minutes. Transfer the garlic and oil to a small bowl.

6
Done

Transfer the chicken to a carving board, breast side up, and let rest for 10 minutes. Carve and arrange the pieces on a platter. Scatter the garlic and oil all over the chicken and serve with the spiced salt.

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Bobby Ryan

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