Chinese-style crispy skin chicken

  • 5 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Chinese-style crispy skin chicken
  • 1 tablespoon white rice vinegar
  • 1 tablespoon chinese cooking wine
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoon grated ginger
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 1/2 kilogram chicken pieces, skin on
  • 2 tablespoon vegetable oil
  • sliced green onions, steamed rice, salt and pepper, lime wedges, to serve


Chinese-style crispy skin chicken
  • 1
    In a small bowl. combine vinegar, wine, soy sauce, brown sugar, ginger, spice, pepper and salt. Mix well.
  • 2
    Score chicken pieces in several places. Place in a shallow dish and rub marinade all over chicken to coat well. Chill, covered, 2-3 hours.
  • 3
    Preheat oven to very hot, 220°C. Line a baking dish with baking paper.
  • 4
    Heat oil in a large frying pan on high. Cook chicken, 3-4 minutes, each side, until skin is golden and crisp. Transfer to baking dish, skin side up. Bake, 35-40 minutes, until cooked through. Top with sliced green onions and serve with steamed rice, salt and pepper and lime wedges.


For a delicious dipping sauce, combine table salt with ground white pepper and add a squeeze of lemon.

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