Chinese Crispy Skin Chicken
Really good crispy chicken should have crispy skin on the outside but juicy and tender on the inside. This is a two-step cooking process. It is very simple.
In a medium to large pot, add 1 litre of water, some chopped chinese shallots, sliced ginger and crushed garlic. Add 1 tablespoon of salt. Bring mix to boil.
Add chicken pieces (I used chicken drumsticks in this case) Simmer for 20 minutes.
Remove chicken and remove excess moisture from the chicken pieces with kitchen towel. Leave aside for an hour for chicken to dry.
In a small bowl, add teriyaki sauce, cumin powder, white pepper and cornflour, and mix into a thick gravy. Coat the chicken evenly in the gravy.
Next is to fry it to crisp the skin. Heat up peanut oil in a wok and then fry the chicken piece until they are golden brown.
You can vary the spices, but avoid honey as it is easy to burn