Sesame Roasted Chicken (芝麻脆皮鸡 - 大吉大利)
- Young Chicken 3-4 lb
- 1/2 of a purple onion, sliced thinly
- 3 scallions, cut into stalks
- 1 inch of ginger, sliced thinly
- 2 tsp of salt
2 tsp of sugar
2 tsp of sand ginger powder
1/4 cup of soy sauce
50 g of maltose
1/2 cup of vinegar
- 1/2 cup of water
- 1 egg white
1 tbsp of rice flour
3-4 tbsp of raw sesame seeds
- Enough oil to deep fry (see notes for baking instructions)
- 3 liters of water to blanch the chicken
For the marinade
To Glaze the chicken
To glue the sesame seeds
- Put the chicken, ginger slices, scallion stalks, and purple onion strips, salt, sugar, sand ginger powder, and soy sauce in a big zip-lock bag. And massage the chicken for 5 minutes. Push out the air. Keep the chicken in the fridge breast-side down for at least 5 hours. It might look like I used a lot of salt. It is ok because most of the sodium will be left behind once we take the chicken out.
- To make the glaze, or what we call "脆皮水," add maltose, water, and vinegar into a saucepot, and heat over medium heat until the maltose is dissolved. If you don't have maltose, you can use the same amount of sugar or honey as a replacement. Set the glaze aside.
- Fill a big wide open cookware with water and bring it to a boil. Take the chicken out of the bag and remove the aromatics.
- Carefully drop the chicken into the boiling water and move around for 40 seconds. Blanching will shrink the chicken skin, leading to a later crispy result.
- Remove the chicken from the water and place it in a tray. Drizzle the glaze onto the chicken skin and brush evenly. The maltose will caramelize while deep frying, which gives the chicken a desired golden brown color.
- Place the chicken into a dehydrator and let it dehydrate at the lowest temperature for 5 hours or until the skin is dried completely. If you don't have a dehydrator, place the chicken under a ceiling fan with the highest speed for 5 hours. Once done, set it in the fridge overnight.
- Combine one egg white and 1 tbsp of rice flour thoroughly. Take the chicken out of the fridge and evenly brush the egg-rice flour mixture over the skin.
- Pad the sesame seed all over the chicken skin. The egg-rice flour mixture acts like glue so the sesame seeds won't fall off.
- Put the chicken back in the dehydrator and let it dry for 2 hours.
- Preheat the oven to 380 F and bake the chicken for 1 hour or until the inner temperature reaches 165 F.