This is Neil Perry's recipe for crispy fried chicken where extra crispiness is achieved by allowing the chicken to dry out overnight before frying..


  • 1 Chicken

  • 1 tablespoon Szechuan pepper add 3 parts salt to this

  • 600 g Water

  • 40 g Chinese Red Vinegar

  • 200 g maltose or malt sugar


  • 1.

    Bring a pot of water to the boil and blanch the chicken by pulling it in and out of the water a few times to tighten the skin.

  • 2.

    Marinate the inside of the chicken with the spicy salt.

  • 3.

    Bring the water, vinegars and maltose to the boil.

  • 4.

    Bathe the chicken by constantly spooning the hot liquid over the skin and through the centre.

  • 5.

    Hang the chicken to dry for a minimum eight hours.

  • 6.

    Heat vegetable oil to 150 C and fry the chicken slowly for 15 minutes, spooning oil over the chicken skin constantly.

  • 7.

    Increase the oil temperature to 180 C and fry the chicken for a further 10 minutes to make the skin very crispy.


Serve with steamed jasmine rice.

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Posted by DazzlerReport
I have been making a similar dish for years now, but Neils sauce compliments it perfectly.
Posted by Tian4Report
Been trying the methods quite similar to the above but skin not crispy Nd not to the desired coloured when done. Also it's time consuming. Can someone advise?
Posted by NajiyyaReport
i found the recipe easy&tasty,l surely try it.