Name: Cantonese Crispy Chicken
Cuisine: China
Ingredients: ¼ whole dried tangerine peel; 1 whole chicken, about 3 pounds; 3 pieces eight-star anise; 3 cinnamon sticks, 2 inches long; 1 slice ginger, 1 inch thick, slightly smashed; 10 cups cold water; 2 tablespoons sugar; 2 tablespoons salt; 1 whole nutmeg; ½ cup white wine; 1 tablespoon honey melted with 2 tablespoons boiling water; 1 teaspoon Shao-Hsing wine or sherry; ½ teaspoon cornstarch; 1 teaspoon white vinegar; 6 cups peanut oil

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

In Canton there is a very famous restaurant, Bun Kai, also called Pan Xi, that has been in business since I was a young girl. I remember being taken there by my aunts, and I also remember that one of my favorite dishes there was Jah Ji Gai. On a recent visit to Canton I went to the restaurant, and one of Canton’s, and China’s, more famous chefs, Fan Hawn Hung (referred to in his kitchen as Uncle Number Seven), shared his recipe for this crisp chicken dish with me. It