Pictorial: Cantonese Fried Chicken

[mrbigjas]

2. is it possible to treat it with vinegar and then let it dry in the fridge overnight, so that i can fry it after work the next day?

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I would suggest, if you can, to do the vinegar treatment early in the evening, allow a couple of hours for air drying, then put it into the fridge uncovered. If you bring it back to room temp before deep frying, then the chicken will cook properly. Otherwise, if you try to deep fry it straight from the fridge, the skin will be burnt before the flesh is cooked throughly.

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ok will do--that sounds like what i was kind of thinking of. thanks dejah!

Edited July 4, 2006 by mrbigjas (log)

[mrbigjas]

followup: great demonstration, hzrt8w. and thank you both for the advice--the chicken turned out perfect.

the only thing i found was that the oil was no good afterwards for frying--it had turned dark brown by the time everything was done.

also, your pictorial on cutting up the chicken was great. i did learn, though, that if you don't cut through the bone on the first try, you shouldn't try to hammer the back of the knife with your other hand--i have a nice bruise to show for trying that. ouch...

anyway, great stuff. we loved it.