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Asian Recipe Fried Looing Chicken


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Draped with a Looing sauce that is a great mixture between sweet and savory, this roast chicken dish is just the thing to make dinner exciting again. It's got a crispy outer texture, a juicy interior, and a rich flavor that'll make people drool over your cooking.

Ingredients

Directions

  • 1. Blanch the chicken halves in boiling water for 2 minutes. Drain. Place the bird halves in a pot with the looing sauce ingredients and bring to a boil.
  • 2. They should be covered with the sauce. Turn the heat to a simmer and cook lightly for 15 minutes, then allow the halves to cool in the sauce. Remove and place on a rack on the counter.
  • 3. Pat dry with paper towels and dry the meat using an electric fan. Aim the fan at the bird halves for about 3 hours, or until the skin is dry to the touch. Deep fry one half at a time in oil at 350 degrees.
  • 4. Be very careful when sliding the half into the hot oil. A wok lid will be helpful in protecting your hands and face in case the oil should pop and spit at you.
  • 5. Deep fry each half until the skin is crispy and golden. Drain on paper towels before cutting up to serve.

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