crispy fried chicken

{{Short description|Chinese dish of fried chicken}}

{{Infobox food

| name = Crispy fried chicken

| image = Crispyfriedchicken.jpg

| image_size = 250px

| caption =

| alternate_name =

| country = China

| region = Hong Kong, Guangdong

| creator =

| course = Main dishes

| served =

| main_ingredient = Chicken

| variations =

| calories =

| other =

}}

{{Chinese|pic=|225px|t=炸子雞|s=炸子鸡|p=zhàzǐjī|bpmf=ㄓㄚˋ ㄗˇ ㄐㄧ|mi={{IPAc-cmn|zh|a|4|-|zi|3|-|j|i|1}}|j=zaa3zi2gai1|y=jajígāi|ci={{IPA|yue|tsāːtsǐːkɐ́i|}}|l=fried chicken|poj=tsà-tsí-ke|showflag=pj}}

Crispy fried chicken ({{zh|t=炸子雞|s=炸子鸡}}) is a standard dish in the Cantonese cuisine of southern China and Hong Kong.39World. "[http://www.39world.com/zhonghuacaipu/0G5JU0200874850.html 39World.com] {{Webarchive|url=https://web.archive.org/web/20090717055017/http://www.39world.com/zhonghuacaipu/0G5JU0200874850.html |date=2009-07-17 }}." 炸子鸡. Retrieved on 2008-11-19. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [http://www.gz.gov.cn/vfs/subsite/JGIN7QPB-AZE4-2MTO-EA6G-R281E8V2SFJH/content/content.jsp?contentId=490446&catId=5787 Guangzhou Cuisine] {{webarchive|url=https://web.archive.org/web/20090108163827/http://www.gz.gov.cn/vfs/subsite/JGIN7QPB-AZE4-2MTO-EA6G-R281E8V2SFJH/content/content.jsp?contentId=490446&catId=5787 |date=2009-01-08 }}. Retrieved 2009-10-20. This is done by first poaching the chicken in water with spices (e.g., star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating it with a syrup of vinegar and sugar, letting it dry thoroughly (which helps make the skin crispy), and deep-frying it. {{cite book|last=Fessler|first=Stella Lau|title=Chinese Poultry Cooking|year=1982|publisher=New American Library|isbn= 0-452-25365-9|pages=50}}

The dish is often served with two side dishes, a pepper salt ({{lang|zh|椒鹽}}) and prawn crackers ({{lang|zh|蝦片}}).[http://www.citypages.com/1999-06-02/restaurants/the-same-restaurant-twice/ The Same Restaurant Twice] {{webarchive|url=https://web.archive.org/web/20110606005309/http://www.citypages.com/1999-06-02/restaurants/the-same-restaurant-twice/ |date=2011-06-06 }}. Retrieved 2009-10-20. The pepper salt, colored dark white to gray, is dry-fried separately in a wok.[http://forums.egullet.com/index.php?/topic/89322-pictorial-cantonese-fried-chicken/ Pictorial Recipe: Cantonese Fried Chicken (炸子雞)] {{webarchive|url=https://web.archive.org/web/20110710173228/http://forums.egullet.com/index.php?%2Ftopic%2F89322-pictorial-cantonese-fried-chicken%2F |date=2011-07-10 }}. Retrieved 2009-10-20. It is made of salt and Sichuan pepper.

Traditionally this dish is eaten at night. It is also one of the traditional chicken dishes served at Chinese weddings and other Asian weddings.[http://www.macautower.com.mo/eng/conference/wedding_menu.asp#pop Macau Wedding Packages - Chinese Wedding Dinner Menus] {{Webarchive|url=https://web.archive.org/web/20090413091704/http://www.macautower.com.mo/eng/conference/wedding_menu.asp#pop |date=2009-04-13 }}. Retrieved 2009-10-20.