Fried Eight-Piece Chicken
Ingredients
Main Ingredients and Seasonings:
- Young chicken: 1 (approximately 750 grams)
- Sichuan pepper salt: 10 grams
- Spicy soy sauce: 20 grams
- Shaoxing wine: 10 grams
- Ginger juice: 10 grams
- Fine salt: 20 grams
- Soy sauce: 15 grams (approximately 100 grams used)
- Peanut oil: 1000 grams
Cooking Method
- After preliminary processing, wash the young chicken, remove the head, neck, and innards. Split the chicken into two halves. Hold the chicken leg bone with the left hand, skin side down, and make an incision beneath the drumstick bone with the tip of the knife. Cut along the leg bone, then cut through the bone under the second joint, lifting it to separate the bone from the meat without removing it entirely. Chop the meat into pieces. From the lower part of the middle joint bone, cut through and lift the bone. Cut through the shoulder bone tendon first, then slice along the wing bone to separate the meat. Lift the upper part of the wing joint bone to connect it with the chicken breast meat. Similarly, lift both bones to connect the meat from the legs and wings (including the breast meat), processing them into eight pieces and placing them in a bowl.
- Mix Shaoxing wine, fine salt, soy sauce, and ginger juice together to make a marinade. Evenly pour the marinade over the chicken pieces in the container and mix well to marinate.
- Place a wok over high heat, add peanut oil, and heat to about 60-70% hot. Fry the chicken pieces until they turn golden brown. Remove from the wok and increase the heat. When the oil temperature reaches about 70-80% hot, refry the chicken pieces until they are glossy and red in color. Remove and place on a plate, garnished with Sichuan pepper salt and spicy soy sauce.
Key Techniques
“Dunhuo” or “Jiangtou” refers to briefly removing the wok from heat during frying to prevent the outer layer from burning while ensuring the meat cooks thoroughly without becoming tough or dry due to excessively high temperatures.
Flavor Characteristics
“Fried Eight-Piece Chicken,” also known as “Eight-Piece Chicken,” is a traditional dish from the central plains of China. Local restaurants often boast about their signature dish, “Ganlou fried sauce without starch, chopping a chicken into eight pieces.” Legend has it that Emperor Qianlong of the Qing Dynasty tasted its flavor during his inspection of the waterways in Kaifeng, thereby making it famous. It has a history of over 200 years and has been continuously improved by chefs throughout the generations to enhance its flavor. This dish features a crispy exterior and tender interior, with a perfect balance of dryness and moisture, making it highly popular among diners. When served, it is complemented with Sichuan pepper salt and spicy soy sauce for enhanced flavor.
