Craving restaurant-quality Chinese chicken without the takeout prices? Get ready to unlock the secrets to a flavorful and easy homemade dish that will have everyone begging for seconds. We're diving into a simple recipe that starts with the juiciest chicken and ends with a taste that rivals your favorite Chinese spot.
What You'll Need
Alright, let's gather what you'll need to make this amazing Chinese Chicken! I find having everything ready makes cooking way easier.
First, you'll want about 1 to 2.5 pounds of pork belly – skin on, of course. And I mean, who doesn't love that crispy skin?!
Grab your Shaoxing wine – or dry sherry if you're fresh out – you need 1 1/2 tablespoons. Then we need 1 teaspoon of Chinese five-spice powder. Yep, the one with all the magical flavors!
Don't forget 1 teaspoon of white pepper – black pepper works too, if that's what you got. After that, 1/2 teaspoon of plain ol' salt.
Lastly, get 1 tablespoon of white vinegar – it helps the heat spread evenly. Oh, and 7 ounces of rock salt – this is important – but, hey, don't eat it straight! This recipe is different from a simple stir-fry, but the results are just as delicious.
Prep Steps
Now that we've got all our ingredients, it's time to prep this pork belly like a pro! First, use an ice pick – or anything sharp – to poke a zillion holes in the skin without hitting the fat or meat.
Next, flip that belly and rub the flesh – not the skin, okay? – with 1 1/2 tbsp of Chinese cooking wine. Now, sprinkle on 1 tsp of five-spice powder, 1 tsp of white pepper and, 1/2 tsp of salt. Imagine giving it a little spa treatment!
Skin-side up again, pat it dry with paper towels like it's had a bath. Pop it in the fridge, uncovered, for 12 to 24 hours if you can and at least 3 hours if you can't wait! You will find that this technique ensures that you achieve the authentic Chinese flavors. This is your moment so don't waste it.
Cooking Instructions
I'm ready to transform this marinated pork belly into crispy, crackling perfection, so let's fire up the oven: preheat it to 350°F (180°C)—all oven types are welcome! We're gonna need a large sheet of foil. Fold it up around the pork snugly, leaving a small rim—about 2/5"—above the skin. This's our salt moat! Dab the skin, brush it with vinegar – yeah, like you're painting it!
Now, pile the rock salt on. Don't be shy! Roast it for one hour. After that, take it out—careful, it's hot!
Next, crank up the broiler to medium-high. Move it so it's not too close—about 10" away. Fold down the foil, ditch the salt, and put the pork back on the tray. Broil for 20–25 minutes, rotate to make sure everything goes golden, crispy, and puffed!
Serving Suggestions
Once you've got that golden, crispy pork belly, it's showtime! I like to slice it into 1 – 1.5cm thick pieces – then smaller, picture-perfect bites.
Now, for my secret weapon: yellow mustard! Yep, the regular kind. Who knew, right? If you're feeling brave, hot English mustard's your jam. Sometimes, I'll serve it with white sugar on the side. It's a bit odd, but trust me!
I'll add cucumber and radish for freshness. Pork belly's rich, so I consider it an appetizer or part of a multi-course meal. Think smaller portions, like in the pictures. It's plenty decadent!
I would not serve it as a main, I find it too rich! Trust me, your taste buds – and your friends – will thank you. Enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients:
- Chicken: 1.5 lbs, cubed
- Soy Sauce: 1/4 cup
- Ginger: 1 tsp, minced
- Vegetable Oil: 2 tbsp
- Garlic: 2 cloves, minced
- Cornstarch: 1 tbsp
- Sugar: 1 tbsp
- Broccoli florets: 1 cup
Instructions:
- In a bowl, mix soy sauce, ginger, cornstarch, and sugar.
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken and garlic; cook until browned on all sides.
- Add broccoli florets and cook for 3 minutes.
- Pour sauce over chicken and broccoli; cook until thickened.
- Serve over rice.
Nutrition Information (Per Serving):
- Calories: 350 kcal
- Protein: 35g
- Fat: 15g
- Carbohydrates: 15g