Cantonese crispy skin chicken

Step 1

Make Szechuan Salt: Heat a wok over high heat. Add peppercorns. Cook for 20 seconds or until toasted. Transfer to a mortar and pestle (see note). Grind the peppercorns until finely crushed. Add salt and white pepper. Transfer to a bowl. Cover. Set aside.

Step 2

Make Marinade: Combine shao hsing, salt, ginger and five spice in a bowl. Place chicken and marinade in a large snap-lock bag. Seal bag. Massage chicken to coat evenly in marinade. Refrigerate overnight to allow flavours to develop.

Step 3

Drain chicken, discarding marinade. Set chicken aside for 15 minutes. Pat dry with paper towel. Sprinkle chicken all over with cornflour, shaking off excess.

Step 4

Preheat oven to 200C/180C fan-forced. Place a wire rack over a baking tray.

Step 5

Pour enough oil into a large saucepan or wok to come 10cm up the side. Heat over medium-high heat (oil should reach 165ºC). Carefully add the chicken to the oil. Deep-fry, turning halfway, for 10 minutes or until golden brown all over. Using tongs, transfer chicken to the prepared wire rack.

Step 6

Bake chicken for 12 to 15 minutes or until deep golden brown and chicken is cooked through (see note). Serve chicken with Szechuan Salt, prawn crackers and steamed pak choy drizzled with kecap manis.