Asian Crisp Skin Chicken

Course : Chicken
Serves: 1
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2 1/2 pound chicken
1 tablespoon vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sherry
1 teaspoon treacle -- molasses
2 tablespoons all-purpose flour
1 teaspoon salt
3 Cup peanut oil -- for deep frying

Preparation / Directions:

Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper. Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. Chop the chicken into 8 pieces and serve warm with hoisin sauce.


Nutritional Information:

3442 Calories (kcal); 233g Total Fat; (62% calories from fat); 262g Protein; 53g Carbohydrate; 1358mg Cholesterol; 5233mg Sodium

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