Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.
The dish often served with the same two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片). The pepper salt, colored dark white to gray, is dry-fried separately in a wok. The prawn cracker is usually made with rice or tapioca via deep frying.
It is a ...
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Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.
The dish often served with the same two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片). The pepper salt, colored dark white to gray, is dry-fried separately in a wok. The prawn cracker is usually made with rice or tapioca via deep frying.
It is a standard dish found on the menus of Hong Kong and most Chinatown restaurants overseas. Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.
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