Crispy Tai Pai Chicken: Authentic Chinese Recipe

Tai Pai Chicken, a beloved Cantonese classic, is more than just a dish; it's a culinary experience. Its irresistible crispy skin, juicy meat, and fragrant ginger-scallion sauce make it a true crowd-pleaser. This seemingly simple dish boasts a depth of flavor achieved through a careful balance of techniques, from the precise marinade to the perfect frying process. Forget bland, dry chicken – this recipe delivers a sensational textural contrast and a flavor explosion in every bite. You’ll discover why Tai Pai Chicken reigns supreme among home cooks and restaurant patrons alike.

This authentic recipe unlocks the secrets to achieving that perfect crispy exterior and succulent interior. We'll guide you through each step, from prepping the chicken to creating the aromatic ginger-scallion sauce, ensuring your Tai Pai Chicken turns out restaurant-quality every time. Ready to embark on this culinary adventure and create a truly unforgettable meal? Let's get started!

Tools Needed

• pan
• bowl

Ingredients

Step-by-Step Instructions

Step 1. Marinate and Prepare Chicken

• Marinate chicken legs with salt, ginger garlic paste, chilli powder (or paste), and vinegar. Mix well.
• Crack an egg over the marinated chicken and mix thoroughly.
• Coat the chicken in cornflour, ensuring it's fully covered. Repeat this process once or twice for extra crispiness.
• Apply a layer of egg wash over the cornfloured chicken.

Step 2. Deep Fry the Chicken

• Heat cooking oil in a pan. Fry the chicken pieces at 170-180°C until golden brown and crispy. Avoid overcrowding the pan.
• Cut the fried chicken into desired shapes (e.g., diamond, angular).

Step 3. Prepare and Cook the Sauce

• Heat oil in a pan. Add julienned ginger, garlic, chillies, and sliced onions. Sauté until fragrant.
• Add homemade chilli paste, tomato ketchup, sugar, soy sauce, black pepper powder, and vinegar to the pan. Mix well.
• Add the fried chicken to the sauce. Toss gently to coat evenly. Cook until the sauce thickens and clings to the chicken. Avoid adding too much water.

Step 4. Garnish and Serve

• Garnish with green onions, sesame seeds and dry red chilli (optional). Serve hot.

Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe

Tips

• Use chicken legs for best results.
• Don't overcrowd the pan when frying to ensure even cooking and crispiness.
• Maintain a moderate cooking temperature (170-180°C) when frying.
• The sauce should be slightly sweet and sour, with a mild spiciness. Adjust ingredients to your preference.
• Don't overcook the sauce.
• Making your own chilli paste enhances the flavour.
• Ensure the sauce is absorbed by the chicken for maximum flavour. Avoid adding too much water.

Nutrition

• Calories: Unavailable
• Fat: Unavailableg
• Carbs: Unavailableg
• Protein: Unavailableg

FAQs

1. How do I get the chicken skin extra crispy?

Ensure the chicken is completely dry before frying. Use high heat and don't overcrowd the pan. A double-fry method (briefly frying, then resting, then frying again) can achieve maximum crispiness.

2. Can I use other parts of the chicken besides the thighs?

While thighs are ideal for their juiciness, you can use bone-in chicken breasts or drumsticks. Just adjust the cooking time accordingly – breasts will cook faster, and drumsticks may take slightly longer.

With its satisfying crunch and vibrant flavors, your homemade Crispy Tai Pai Chicken is sure to impress. This recipe proves that authentic Chinese cuisine can be both delicious and surprisingly accessible. Now go forth and enjoy the fruits of your culinary labor!