CRISPY SKIN CHICKEN

Cooking a whole chicken may be daunting and not be in everyone’s comfort zone, but it’s my favourite way to enjoy the protein and I highly recommend finding a recipe to try out. From roasting to rotisserie to deep frying, there are endless options. There’s also so many delicious cuts of chicken aside from breast, thigh or drumstick. I really like the back pieces and we’re still figuring out where the oyster is. With a whole chicken, there’s no need to choose between dark or white meat and it’s great for meal prepping. We also like to carve the chicken and save the bones for broth.

This recipe for Crispy Chicken isn’t exactly a beginner one, but the effort (and upper arm strength required) is worth it! Tender meat and crispy honeyed skin. The key is to be patient. We burned one side of the skin because Stephen got tired holding the chicken up for so long over the wok. I would recommend finding a way to hang the chicken, or a comfortable way to hold it over the wok for at least 10 minutes. Being higher over the wok on a stool would have helped.

Yum

Crispy Whole Chicken

Prep Time: 4 hours

Cook Time: 15 minutes

Total Time: 4 hours, 15 minutes

Ingredients

• 1 whole chicken
• 1 tsp five spice powder
• 3 slices of ginger
• 3 whole star anise
• 1 tsp of crushed Sichuan peppercorn
• 3 tbsp of honey
• 2 tbsp salt
• Oil for deep frying

Instructions

1. In a large stock pot, bring 5 quarts of water to a boil and add in five spice powder, star anise, salt, ginger and peppercorn. Place chicken in boiling water, making sure it's fully submerged and simmer on low for 25-30 minutes. At this point the chicken be fully cooked with an internal temperature of 165°F.
2. Remove chicken from water and hang to air dry.
3. When the chicken is cool to touch, brush honey onto the skin ensuring full coverage and continue to dry. The full drying time should be minimum of 4 hours.
4. Heat oil in wok to 350°F.
5. Slowly lower the chicken into the oil and ladle hot oil on the side that is not submerged. Continue ladling oil and rotating the chicken in the frying oil until the chicken is crispy and golden brown all over.
6. Allow to cool and carve to serve.

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