1 young chicken (about 600 grams or 1.3 lb)
1,500 grams (3 cups) cooking oil (only 1/15 to be consumed)
30 grams (1 2/3 tbsp) soy sauce
30 grams (1 2/3 tbsp) spicy soy sauce
1 gram (1/4 tsp) MSG
1 gram (1/5 tsp) pepper powder
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
5 grams (1/6 oz) chopped garlic
50 grams (3 1/3 tbsp) cooking wine
15 grams (1 tbsp) cooking wine
15 grams (1 tbsp) sugar
50 grams (3 tbsp) water
1. Cut open the chicken from the back and break the bones in the back, chest and legs. Where the meat is thick, make a few cuts to better absorb the seasonings. Marinate in soy sauce for 15 minutes.
2. Heat the oil in a wok over strong fire to 180-220ºC (355-390ºF) and deep-fry the chicken until the skin turns orange in color. Turn the fire to low to cook until the chicken is done. Take out, reduce to small chunks and put on a plate.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions, ginger and garlic until they produce a strong aroma. Add the cooking wine, spicy soy sauce, pepper powder, water, sugar and MSG, and bring to a boil. Sprinkle the sauce onto the chicken chunks.
Features: Shiny and brown in color. Crispy outside and tender inside.
Taste: Sweet and sour to the right taste. Salty and slightly spicy.