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February 12, 2011


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Mr Noodles

Thank you for indulging my request! I fell in love with this stuff during my recent visit to Tokyo, where it was served with a squeeze of lime and some mayo. And yes I wholeheartedly agree that the chicken skin stays on!

What next in the fried chicken hall of fame? Cantonese crispy fried chicken? Go on, you know you want to!


Joshua Armstrong

I'm happy to indulge any request as tasty as that.

Definitely intrigued by the Cantonese stuff, the lack of batter (assuming it is batter free) is very interesting.

I really want to make Taiwanese Salt and Pepper chicken but it uses Taiwanese 5-spice as the main flavouring and I cannot find it (or what's in it for that matter, no cinnamon I believe though) in this country. Any suggestions?


Mr Noodles

The Cantonese crispy fried chicken is indeed batter free. Done properly, it's cooked by ladling hot oil over a marinated chicken. I've never had a decent version in blighty, as it tends to be too dry and I suspect that its been deep fried. Different story when I've eaten it in HK though.

On Taiwanese 5-spice, I've never come across it before. Truth be told, I didn't even know there was such a thing! Good luck in your quest.

Tori @ eat-tori

Am loving the idea of using ponzu as a dip to cut through some of the richness....

Joshua Armstrong

Mr Noodles - that must take ages for the heat from ladled oil to pass through the flesh. I may have to cheat. Taiwanese 5-spice is proving very elusive, can't even confirm exactly what's in it or I'd make my own.

Tori - I'd like to claim it as my own but it was Charmaine Mok who suggested it so I stuck it on the end.

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