Oil-Soaked Chicken

Name: Oil-Soaked Chicken
Cuisine: China
Ingredients: 45 ml/3 tbsp pineapple juice; 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp light soy sauce; 120 ml/4 fl oz/½ cup water; vegetable oil, for deep-frying; sliced pineapple or cucumber, to serve; sliced pineapple or cucumber, to serve; 30 ml/2 tbsp hoisin sauce; 30 ml/2 tbsp strong Chinese wine or sherry; 30 ml/2 tbsp strong Chinese wine or sherry; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp cornflour/cornstarch; 4 chicken thighs and 4 chicken drumsticks; 5 ml/1 tsp salt; 4 chicken thighs and 4 chicken drumsticks

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This classic Beijing dish actually originated in Fujian — it was probably poached by visiting emperors from the capital city. Although the name might imply greasiness, it simply means that the chicken has been deep-fried after an initial steaming. This ‘twice-cooked’ method is commonly used and produces an incredibly crisp yet succulent bird.

Ingredients

Asia
China
Beijing
Main course

Ingredients

Method