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YOOXICMAN's Zjigai | 모두의 레시피

Modu Recipes
YOOXICMAN

YOOXICMAN's Zjigai

Name: YOOXICMAN's Zjigai
Cook time: 90 min
Total time: 90 min
Yield: 3 servings
Cuisine: Korean
Ingredients: fresh chicken (size 14 or so) 1 whole; salt 2 teaspoons; star anise powder 2 teaspoons; vegetable oil generously; Shaoxing wine 4 tablespoons; white vinegar 4 tablespoons; red vinegar 4 tablespoons; maltose 2 tablespoons; handful of dried shrimp chips

Hong Kong-style crispy chicken with a reddish, crunchy exterior and a tender, braised-like interior, achieved through a hot oil shower technique.

🙋 Recommended for

⭐ Those who want to recreate an exotic and impressive Chinese-style chicken dish at home
⭐ People seeking perfectly crispy skin with an ultra-tender, melt-in-your-mouth interior

90 min Difficulty Hard Meat & mains

Main ingredients 🥩

fresh chickenstar anise powderShaoxing winewhite vinegarred vinegarmaltosedried shrimp chips

Tags 🏷️

Hong Kong cuisine chicken unique dish

Source: YouTubeYOOXICMAN

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

fresh chicken (size 14 or so) 1 whole
salt 2 teaspoons
star anise powder 2 teaspoons
vegetable oil generously

Shop ingredients on Coupang(Ad)

fresh chicken star anise powder Shaoxing wine white vinegar red vinegar maltose dried shrimp chips

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Shaoxing wine 4 tablespoons

white vinegar 4 tablespoons

red vinegar 4 tablespoons

maltose 2 tablespoons

handful of dried shrimp chips

Recipe 🍳

Do not rinse the fresh chicken; instead, carefully wipe the inside and outside dry with a kitchen towel.
On the inside cavity only, evenly apply a 1:1 mixture of salt and star anise powder for seasoning.
Place the chicken on a wire rack and pour hot water over the skin to remove any off-flavors and tighten the skin.
Mix water, Shaoxing wine, white vinegar, red vinegar, and maltose to make a light red vinegar sauce. Evenly coat the outer surface of the chicken with this sauce.
Hang the chicken up and dry it using a dryer or fan for at least 2 hours up to 6 hours until completely dry on the surface.
Place the chicken breast-side down in oil heated to 120–150 degrees Celsius for 10 minutes, then flip and cook the back side for another 10 minutes until fully cooked through.
Remove the chicken from the oil and raise the oil temperature to 180–190 degrees Celsius. Fry the dried shrimp chips first and set them aside in a bowl.
Hang the chicken over the oil pan and repeatedly pour 190-degree hot oil over the surface using a ladle until the skin becomes crisp and develops a rich reddish hue.

Wipe the chicken dry, season only the inside with salt and star anise powder, then pour hot water over the skin.
Mix Shaoxing wine, vinegar, and maltose to make a sauce, coat the outside, and dry for 2–6 hours.
Cook the chicken front and back for 10 minutes each in low-temperature oil, then remove.
Raise oil temperature to 190 degrees, fry the shrimp chips and lay them in a bowl, then repeatedly pour hot oil over the chicken surface to finish.

Cooking tips 💡

Pierce a small hole at the neck area of the chicken beforehand so that hot oil can penetrate deeply into the cavity, ensuring even cooking throughout.
The cooking process may cause significant oil splatter and messy cleanup, so ensure proper ventilation or consider preparing outdoors.

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