Crispy fried chicken (simplified Chinese: 炸子鸡; traditional Chinese: 炸子雞) is a standard dish in the Cantonese cuisine of southern China and Hong Kong.

[1] The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft.

[2] This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (which helps make the skin crispy) and deep-frying.

[4] The pepper salt, colored dark white to gray, is dry-fried separately in a wok.

This article related to Chinese cuisine is a stub.