Shandong Chicken
Shandong Chicken
Ingredients
For the Chicken
- 1 chicken, whole
- 1 tablespoon salt
For the Shandong Sauce
- 10 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 1 red chili, long, minced
- 1/4 cup maltose
- 3 tablespoons soy sauce
- 3 tablespoons black vinegar
Instructions
- 1
Using kitchen scissors, remove the spine of the chicken by making incisions to the left and right side along the rib cage.
⏱️ 5 min
- 2
With a sharp knife, make small strokes where the flesh meets the carcass to peel the thigh and breasts away from the bones.
⏱️ 5 min
- 3
Make incisions along the legs and wings to reveal the bones. Gently scrape the flesh away from the bones and use scissors to dissect joints, effectively deboning the chicken.
⏱️ 10 min
- 4
Butterfly the breasts with two parallel cuts on each to ensure more even cooking. Flatten the entire deboned chicken.
⏱️ 10 min
- 5
Place the whole deboned and flattened chicken, skin side down, on a cold pan.
⏱️ 1 min
- 6
Place the pan over medium low heat to allow all fat to render and the skin to crisp up. Weigh down the chicken with a pot (a pot of water placed on top of parchment paper covering the chicken works well) to ensure adherence to the pan.
⏱️ 5 min
- 7
Season the flesh side of the chicken with 1 tablespoon of salt.
⏱️ 1 min
- 8
Cook until the bird is sufficiently brown and crispy on the skin side, which should take around 30 minutes. Release the chicken from the pan on all sides, then flip it to cook through on the flesh side for about 10-15 minutes.
⏱️ 45 min
- 9
Once cooked, remove the chicken from the pan and let it rest for 15 minutes on a wire rack.
⏱️ 15 min
- 10
While the chicken rests, combine the minced garlic, minced ginger, minced red chili, maltose, soy sauce, and black vinegar in the same pan used for the chicken. Stir to release any fond from the pan.
⏱️ 3 min
- 11
Cook the sauce over medium heat, stirring frequently, until it becomes thick and sticky.
⏱️ 5 min
- 12
Portion the rested chicken by slicing it. Liberally pour the prepared thick and sticky Shandong sauce over the prepared and portioned chicken.
⏱️ 5 min
Kitchen Tools
Shandong Chicken
For the Chicken
- 1 chicken, whole
- 1 tablespoon salt
For the Shandong Sauce
- 10 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 1 red chili, long, minced
- 1/4 cup maltose
- 3 tablespoons soy sauce
- 3 tablespoons black vinegar
Instructions
- 1
Using kitchen scissors, remove the spine of the chicken by making incisions to the left and right side along the rib cage.
⏱️ 5 min - 2
With a sharp knife, make small strokes where the flesh meets the carcass to peel the thigh and breasts away from the bones.
⏱️ 5 min - 3
Make incisions along the legs and wings to reveal the bones. Gently scrape the flesh away from the bones and use scissors to dissect joints, effectively deboning the chicken.
⏱️ 10 min - 4
Butterfly the breasts with two parallel cuts on each to ensure more even cooking. Flatten the entire deboned chicken.
⏱️ 10 min - 5
Place the whole deboned and flattened chicken, skin side down, on a cold pan.
⏱️ 1 min - 6
Place the pan over medium low heat to allow all fat to render and the skin to crisp up. Weigh down the chicken with a pot (a pot of water placed on top of parchment paper covering the chicken works well) to ensure adherence to the pan.
⏱️ 5 min - 7
Season the flesh side of the chicken with 1 tablespoon of salt.
⏱️ 1 min - 8
Cook until the bird is sufficiently brown and crispy on the skin side, which should take around 30 minutes. Release the chicken from the pan on all sides, then flip it to cook through on the flesh side for about 10-15 minutes.
⏱️ 45 min - 9
Once cooked, remove the chicken from the pan and let it rest for 15 minutes on a wire rack.
⏱️ 15 min - 10
While the chicken rests, combine the minced garlic, minced ginger, minced red chili, maltose, soy sauce, and black vinegar in the same pan used for the chicken. Stir to release any fond from the pan.
⏱️ 3 min - 11
Cook the sauce over medium heat, stirring frequently, until it becomes thick and sticky.
⏱️ 5 min - 12
Portion the rested chicken by slicing it. Liberally pour the prepared thick and sticky Shandong sauce over the prepared and portioned chicken.
⏱️ 5 min