Trini-Chinese Style Chicken is another example of the multicultural evolution of Trinidad Cuisine. This deep-fried chicken dish is known for its dark crispy or "crispy," as we say in Trinidad, skin that crunches with every bite. A mixture of five Chinese spices, garlic, ginger, and soy sauce used as a marinade gives the chicken a deep rich flavor that is trapped within the moist layers of meat. This dish pairs well with any of your favorite Chinese side dishes or are perfect as an appetizer - also known as cutters - for your next time.
For the best results when deep-frying food: make sure the oil is heated to the correct temperature for that food item and do not overcrowd the pot by making sure there is enough room for the food to be fully submerged in the oil and space for flipping.
How do you fry Chinese Style chicken?
To fry Chinese Style Chicken, the chicken is marinated for a few hours or for best results overnight if time allows. It's then dried off and left to come up to room temperature to reduce splatter from the oil. Its then fried for 8-10 minutes or until the chicken is fully cooked and no longer pink inside. The chicken is then glazed with sauce and ready to be enjoyed.
What temperature do you fry Chinese chicken?
Chinese Chicken is fried at 350 F.
Do you steam chicken before frying?
Yes, you can steam chicken before frying it. This will help shorten the frying time as well as ensure you're chicken is fully cooked and extra crispy.
How long should I boil chicken before frying?
Depending on the size of the chicken as well as if it contains bones or not will determine how long you need to boil the chicken. You can place the chicken into a pot of salted water, checking it after about 8 minutes. If the chicken is still pink inside, place it back into boil for another few minutes before checking the chicken once again. Be sure not to overcook you chicken, as this will result in unpleasant, dry and chewy meat.
Ingredients
1 Teaspoon Five Spices Powder
3 Tablespoons All-purpose or Light Soy Sauce
2 Tablespoons Rice Wine
30 grams Ginger fresh minced
6 Large Cloves Garlic Minced
3 Green Onions Minced
1 Tablespoon Brown Sugar
1 Whole Chicken cut into quarters OR 4 Leg & Thigh quarters SKIN ON
750-1000 ml Frying Oil; Peanut or Soy
2 Tablespoons Peanut Oil or Soy Oil
1 Tablespoon Sesame Oil
125 ml Oyster Sauce
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