Fried chicken is a specialty of Cantonese cuisine in southern China. The fluid nature of Chinese cuisine is such that there are probably an endless supply of variations that all, more or less, operate within the same family of flavours. There may be some fierce competition out there but this recipe for fried chicken is no slouch and probably represents what was typically served in Boston’s Chinatown in the 1950s as well as the East coast of the United States as a whole.
1 chicken, cut into serving pieces
1/2 cup light soy sauce
1 tbsp brown bean paste
1 tsp sugar
1 tsp rice wine
1 tsp ginger, minced
1 clove garlic, minced
Black pepper to taste
1 tsp salt
Peanut oil for frying
- Mix together soy sauce, bean paste, sugar, rice wine, ginger, garlic, pepper, and salt.
- Soak chicken in marinade for at least an hour (I let mine marinate overnight)
- Steam chicken in a double boiler for 30 minutes. Let cool.
- Deep fry chicken in oil until golden brown.