Main :

  • Full Chicken Thighs.

Marinating :

  • A generous amount of 5-spice powder (key-ingredient), lots of Salt, Sugar, White pepper, Shaoxing wine, Sesame oil, Oyster Sauce and a little dark Soy for colouring. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Start by marinating the Chicken Thighs with all the Marinating Ingredients. For at least of couple of hrs, better still overnight.

Steamed in high heat for about 10 minutes. Not fully cook, this process will help shorten the deep-frying process considerably. Save the sauce generated from the steaming (skim off excess oil if U desire), use it as dipping sauce. Rub more 5-spice powder underneath the Chicken Thighs (avoiding the skin). Rub a little Salt on the skin of the Chicken. Let the Chicken cool down and then put it in the fridge for a few hours without cover. This “Salting and Fridging” process will help dry up the skin and is absolutely crucial for getting a crispy skin. This process is really optional (U can simply deep-fry from this point but obviously, will take a longer time).

After a few hours in the Fridge – nice tight translucent skin. Let the Chicken settle to room temperature (out of the Fridge for at least an hr) b4 deep-frying. Meanwhile, heat up a pot of oil. Make sure its enough to cover the Chicken. When it start to smoke turn the heat down to medium. Slowly lower the Chicken into the oil and fried till golden brown – abt 15 mins (depending on the size of the Chicken Thigh). Do not overcrowd, do in batches if needed. To test if the Chicken is done, simply poke the thickest part of the Chicken with a sharp stick, if no oozing pink liquid, it’s done. It’s ok to fry a little longer cos U really want the outside to be crispy and aromatic. Transfer out the Chicken to a wired rack to drain excess oil. Let it rest for at least 15 minutes b4 chopping to bite size. Garnish and serve with the dipping sauce.


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