Name: Crisp-Fried Chicken with Black Vinegar Glaze
Cuisine: China
Ingredients: 2 tablespoons Chinkiang vinegar; 1 tablespoon light soy sauce; 1 long red chilli, deseeded and finely chopped; vegetable oil, for deep-frying; 2 cloves garlic, finely chopped; ½ master-stock chicken; 2 tablespoons sugar; 2 tablespoons oyster sauce; 2 tablespoons shaoxing; 250 ml (9 fl oz/1 cup) fresh chicken stock; 1 large handful of coriander (cilantro) leaves, finely chopped; 1 teaspoon finely chopped ginger; 1 long green chilli, deseeded and finely chopped

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This dish uses multiple cooking methods, so get your master stock happening and you can cook the best crispy-skin chicken ever. For tables of six and under, cook a half bird, but if you are serving a table of eight or more, cook the whole chicken. Even though I would cook this whole in the restaurant, I would suggest you still cook it in two halves as it is easier to cut up once out of the fryer. If you are just using one half, keep the other to make a delicious sandwich or use in a salad o