I’ve always thought deboning meat was a finnicky and complicated procedure best left to professionals. However, since learning how to debone a chicken thigh from youtube, I’ve felt empowered…. Seriously, when I laid out that thigh meat with no bones attached I felt like I had performed magic. So naturally, I turned to the whole chicken as my next deboning project. Thankfully, these days you can learn just about anything from youtube and deboning chicken is made easier with videos like this.
Deboned chicken is perfect for a dish like shandong chicken which speeds up the frying time and prevents greasy fingers :P. I’ve had different variations of Shandong chicken in restaurants with some serving the chicken crispy while others steamed the chicken post frying. However, vinegar is the one element which should be present in all recipes. For my recipe, most of the flavour comes from the seasoned batter and the punchy vinegar dressing.
I ran out of spring onions from the garden for the garnish so the picture looks kind of plain, but I promise it tastes better than it looks.
- 1 whole chicken boned (I kept the thigh bone in place). Chop into large pieces.
- 3 tbsp self raising flour
- 3 tsp spicy bake mix seasons. It looks like this. If you don’t have it don’t worry
- 3 tsp five spice powder
- 1 tsp salt
- 3 tsp ground white pepper
- 1 tsp ginger ground
- 1 tsp sugar
- 3-4 tbsp oil
- Oil for frying
- Green onion sliced roughly
- 1 red chilli sliced roughly
- 1 tbsp brown sugar
- half cup chicken stock
- 1 tbsp black vinegar from asian grocery
- 1 tbsp soy sauce
- Mix together the flour, seasons, five spice, salt, white pepper, ginger ground and sugar.
- Add in oil tablespoon by tablespoon until a very thick paste forms
- Slowly add in 1 tablespoon of water at a time, mixing it in until the mixture resembles something like a thin pancake batter.
- Heat oil in pan/wok at around 2 cm height on medium-high heat.
- Pat dry the chicken and coat in batter.
- Slowly place chicken into hot oil. Fry in batches
- Fry on one side for 4-5 minutes and flip and fry other side for 4-5 minutes. Time of frying depends on cut of chicken. Thigh takes longer than breast.
- Drain and place on paper towel. Keep warm in oven
- To make sauce, heat a pot with brown sugar until it starts turning into caramel
- Add in chicken stock.
- Add in soy and vinegar and taste.
- Season with salt, taste and pour out into serving bowl.
- With a little oil from the frying, quickly fry off green onion and chilli pieces for ~1min. Take out and reserve.
- Serve chicken and garnish with green onion and chilli. Spoon as much vinegar dressing onto chicken as preferred.
Note: You can use the chicken carcass to make a stock and using the fried chicken oil, you can boil some chicken flavoured rice.