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Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong.〔39World. "(39World.com )." ''炸子鸡.'' Retrieved on 2008-11-19.〕 The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.〔(Guangzhou Cuisine ). Retrieved 2009-10-20.〕 This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (helps make skin crispy), and deep frying. The dish often served with two side dishes, a pepper salt (椒鹽) and prawn crackers (蝦片).〔(The Same Restaurant Twice ). Retrieved 2009-10-20.〕 The pepper salt, colored dark white to gray, is dry-fried separately in a wok.〔(Pictorial Recipe: Cantonese Fried Chicken (炸子雞) ). Retrieved 2009-10-20.〕 It is made of salt and Sichuan pepper.〔 Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.〔〔(Macau Wedding Packages - Chinese Wedding Dinner Menus ). Retrieved 2009-10-20.〕 Also known as crisp fried chicken. ==See also== * Chicken fingers * Chicken fries * Chicken nugget * Fried chicken * Korean fried chicken * List of chicken dishes * White cut chicken 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Crispy fried chicken」の詳細全文を読む スポンサード リンク
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