Crispy Skin Chicken (炸子雞)

Name: Crispy Skin Chicken (炸子雞)
Prep time: 180 min
Cook time: 120 min
Total time: 300 min
Yield: 16 servings
Ingredients: 25lbs Chicken; 2lbs Ginger; 2lbs Scallion; 1bottle Red Vinegar; 1bottle White Vinegar; 1bottle Honey; 1jar Maltose

Ingredients: Chicken, Ginger, Scallion, Red Vinegar, White Vinegar · 300 min cook time · 600kcal · ~₩76,000

Ingredients

25lbs Chicken, 2lbs Ginger, 2lbs Scallion, 1bottle Red Vinegar, 1bottle White Vinegar, 1bottle Honey, 1jar Maltose

Instructions

1. Poach 25 lbs of chicken.
2. Mince 2 lbs of ginger and scallion for the bak chit gai.
3. Coat the chicken skin with red vinegar, white vinegar, honey, and maltose.
4. Place the chickens with a bit of separation so they can all dry evenly.
5. Double fry the chickens until the skin is crispy and evenly colored.
6. Carve the chickens into bite-sized pieces.
7. Plate the chicken with shrimp chips.

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