Chinese Deep-Fried Chicken
by Dave DeWitt and Mary Jane Wilan fiery-foods.comdaveOpen ↗
1 whole chicken, cut into 8 pieces and wiped dry Chinese five-spices seasoning as needed salt and
pepper as needed vegetable oil for deep-frying
Carefully pull the skin away from the chicken pieces, sprinkle with the five-spices powder and salt
and pepper, and replace the skin. Rub the five-spices powder on the outside of the chicken pieces
and then sprinkle with salt and pepper. Allow to marinate, covered, at room temperature for an hour.
Heat the oil in a deep-fryer. Add the chicken, a few pieces at time, and deep-fry until lightly
browned, about 5 minutes. Lift the chicken pieces out of the fryer with tongs and place on paper
towels. Reheat the oil and return the chicken pieces, a few at a time, and fry until golden brown,
about 5 minutes more. Drain on paper towels and serve warm with coleslaw. Yield: 4 servings
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Tex-Mex
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