🍗⭐ Premium

Poulet du Shandong

Name: Poulet du Shandong
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: CN
Ingredients: 4 boneless, skin-on chicken thighs; 1 tbsp light soy sauce; 1 tbsp Shaoxing rice wine; ½ tsp salt; ¼ tsp ground white pepper; 5 tbsp cornstarch; 500ml neutral oil, for frying; 4 cloves garlic, finely minced; 2 fresh red chilies, finely chopped; 2 tbsp light soy sauce (for the sauce); 2 tbsp Chinkiang black vinegar; 1½ tbsp sugar; 1 tsp toasted sesame oil; 1 small bunch coriander, chopped; ¼ iceberg lettuce, shredded, to serve

⏱

20m

Prépa

🔥

25m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Cuisses de poulet croustillantes nappées d'une sauce vive au vinaigre noir, à l'ail et au piment.

#chinese#shandong#chicken#fried#garlic#vinegar#crispy

Portions

Ingrédients

Nutrition

calories450

protein28g

carbs18g

fat29g

fiber1g

Par portion

Étapes

🔒

Cuisinez sans limites

Toutes les recettes débloquées, méthode complète incluse · Mode cuisine mains libres avec minuteurs

Commencer ma semaine gratuite Continuer avec l'accès gratuit

Marinate

Flatten the thighs to an even thickness. Rub with the soy sauce, Shaoxing wine, salt and white pepper and leave for 15 minutes.

⏱15:00

Mix the dressing

Stir together the garlic, chilies, soy sauce, black vinegar, sugar, sesame oil and 2 tbsp water until the sugar dissolves. Add half the coriander.

Coat and fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp the skin

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Slice and dress

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Marinate

Flatten the thighs to an even thickness. Rub with the soy sauce, Shaoxing wine, salt and white pepper and leave for 15 minutes.

⏱15:00

Mix the dressing

Stir together the garlic, chilies, soy sauce, black vinegar, sugar, sesame oil and 2 tbsp water until the sugar dissolves. Add half the coriander.

Coat and fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Crisp the skin

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Slice and dress

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Shandong Province📅 Traditional🍗 CN

Shandong (Lu) cuisine is the oldest of China's eight great culinary traditions and long shaped imperial cooking in Beijing. You lin ji — 'oil-drenched chicken' — originally described a whole chicken basted with hot oil until its skin crackled.

The modern restaurant version, with boneless fried chicken and a vinegar-garlic sauce, became a favourite in Taiwan and Chinese restaurants worldwide.