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Crispy Unfried Chicken Recipe

Crispy Unfried Chicken


  • 1 whole chicken, split in two
  • 3 segments of star anise
  • 1 tbsp. salt 
  • 1 tbsp. fish sauce
  • 1 tsp. ground black pepper
  • 1 clove garlic, smashed
  • 1 tsp. fine sea salt
  • oil for basting the chicken


  1. Put the chicken, skin side down, in a wok. Put the rest of the ingredients, except for the sea salt and the cooking oil, and top up with water to nearly cover the chicken. Bring to a boil, then simmer on low heat, covered for twenty minutes. 
  2. After twenty minutes, lift the chicken, skin side up, on to a rack with a tray underneath to catch the juices. Lay them a few inches apart so air can circulate around them. 
  3. When the skin is dry to the touch, baste the chicken skin with oil and sprinkle with the sea salt. Bake in a pre-heated oven, 350° F/180° C for 45 minutes to an hour, until the chicken skin is browned, crisp and blistered. Let rest for 10 minutes before chopping into serving pieces.

Source: Adora's Box

Crispy Unfried Chicken Recipe Crispy Unfried Chicken Recipe Reviewed by Jarvis Mann on 4:28 PM Rating: 5

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