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.
Make and share this Gee Bow Gai recipe from Food.com.
Make and share this Hom Suey Gok recipe from Food.com.
Make and share this Beer Batter Fried Chicken recipe from Food.com.
Another from my favorite Chinese cookbook, “Chinese Cooking Class” by Australian Women’s Weekly. This is just as good as Chinese take-out Lemon Chicken. The lemon sauce is supposed to be tart and sweet at the same time.
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