Crispy fried chicken is a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is first steam and dry and fried in such a way that the skin is extremely crunchy but the white meat is relatively soft. The dish often served with side dishes of pepper salt.
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This is an old family recipe that my mother made when I was a kid and dislike and now that I am over 50 years I make it for my family and the kid also not like it to bitter for their taste.
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