Ingredients
1 young chicken (about 1000 g / 2.2 lbs)
Seasonings
500 g (about 1 lb) vegetable oil, 30 g caramel coloring, 10 g each soy sauce and sesame oil, 15 g each sugar, ginger, scallion, and Shaoxing wine, 3 g each salt and five-spice powder, 2 g Sichuan peppercorns, 0.5 g MSG (optional).
Instructions
1. After slaughtering the chicken, remove the head, wing tips, and feet. Blanch it in boiling water, then remove. In a bowl, mix salt, sugar, soy sauce, cooking wine, five-spice powder, and Sichuan peppercorns until well combined, then rub this mixture all over the inside and outside of the chicken. Stuff ginger and scallions into the chicken cavity, place it in a steaming bowl, and steam until fully cooked. Remove, pat dry, and while still hot, brush on a layer of maltose or caramel coloring. Discard the scallions, ginger, and Sichuan peppercorns.
2. Let cool. Place a wok over high heat and add vegetable oil, heating to about 180°C (350°F). Fry the chicken until the skin is crispy and turns a reddish-brown color, then remove. Let it cool slightly, remove the large bones, and chop into pieces about 5 cm (2 inches) long and 1.5 cm (½ inch) wide. Arrange the pieces on a plate in the shape of a whole chicken. Mix the reserved steaming liquid with MSG, sugar, and sesame oil, then serve as a dipping sauce or drizzle directly over the chicken. For a variation, omit the five-spice powder and, after frying and plating the chicken, pour a prepared fish-flavored sauce over it to make Fish-Flavor Crispy Chicken. This dish features a glossy red color, crispy skin, tender meat, and a delicious flavor.