Steamed Fried Chicken

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This can seem messy, but deep-frying the chicken changes the skin texture and is an important part of the dish. It’s great at room temperature, so make it a few hours before your guests arrive and just pop it on the table.


  • 1 × 1.1 kg (2 lb 7 oz) free-range or organic chicken


Rinse the chicken inside and out and pat dry with paper towel. Rub the salt and five-spice powder into the skin and leave for 20 minutes. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the whole chicken for 8 minutes, until the skin turns golden. Remove and leave to cool.

Put the bird on a chopping board and cut out the backbone, then