Cantonese Crispy Fried Chicken

1 hour


3-4 pax

You can’t go wrong with this Cantonese Crispy Fried Chicken recipe! In just 15 MINUTES, you get a crispy plate of goodness. Quick and easy, am I right?


Get that finger-licking good taste with Sea Salt and Black Pepper from McCormick Asia! For those wondering, we’re using Cosmic Cookware Singapore’s Cosmo Pan. It’s so versatile and easily one of our favourites. Use “COSMICMM” for 10% off.


Celebrate CNY with McCormick Asia, the #1 Herbs & Spices company in the world*! Get yours at your nearest supermarket now.

*T&Cs apply

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Adjust Servings
1 whole Chicken
1/2 tbsp McCormick Black Pepper
2 tbsp McCormick Sea Salt
1/2 tbsp 5 Spice Powder
1 litre Water
1 cup Vinegar
1/4 cup Red Vinegar
1 tsp Baking soda
1 tsp Maltose
Salt mixture
McCormick Sea Salt
McCormick Black Pepper
5 Spice Powder



In a bowl, add McCormick Iodized Sea Salt/McCormick Sea Salt, McCormick Black Pepper, 5 Spice powder and mix well.

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Rub the inside of the chicken with the salt mixture.

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In a pot, add water and bring to a boil. Add vinegar, red vinegar, baking soda, maltose and mix well.

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Hang chicken over the pot, ladle the vinegar maltose mixture over chicken to tighten the skin, repeat for about 2–3 minutes.

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Hang chicken to air dry for at least 4 hours.

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Deep fry chicken in a pot of oil for about 20-25 minutes depending on the size of the chicken until the skin is nice and crispy.

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Leave chicken to rest for about 15 minutes.

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Chop chicken and serve with lemon, coriander and salt mixture.

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