Five-Fragrance Deep-Fried Chicken


Preparation info
  • As a main course, it would serve

    3 or 4

    with a light stir-fried vegetable.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This recipe is one of the best examples of regular deep-frying, showing the bone-in chunk cutting, the marinating, and the double-frying procedure. The chicken is dark in color and smells and tastes wonderfully of anise. It is delicious hot, at room temperature, or cold.


  • 1 frying chicken, about pounds, chopped
  • 4 cups oil


Chopping the Vhicken Through the Bones

This is the classic bone-chopping method for a whole chicken. Rinse and dry the chicken thoroughly; discard the tail and the fat from the cavity. Disjoint the chicken at the shoulders and thighs. Cut off and discard the wing tips; then chop each wing into 3 pieces, leaving the joint intact. Chop each whole leg into 5 pieces—twice across the thigh